Recipe of the Week: Apple and Almond Bread Pudding with Bourbon Sauce
One of my family-favorite bread pudding recipes comes from my mother-in-law, Myrtle. Born and raised in New Orleans she brought with her to New York, were she moved after she married, many of the specialties of her hometown. I love this delicious recipe because it is so easy to make using simple readily available ingredients. It can be served hot right out of the oven or chilled after resting in the refrigerator for a day or two. It makes the perfect addition to any holiday table. Serves eight. (Chef tip: I like to use brioche or apple cinnamon bread when making it. I cut up the bread into large chunks and dry it in the oven for about 10 minutes at 350 degrees.)
6 large eggs
2 cups milk
3/4 cups heavy cream
3/4 cups sugar
2 teaspoon vanilla extract
1 loaf apple bread, cubed or torn into small chunks
1/2 cup cranberries
1/2 cup chopped pecans, lightly toasted, divided use
2 cups apples, peeled, cored, and diced, soaked in 1/4 cup bourbon
Butter, as needed
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Place eggs, milk and heavy cream in a kitchen mixer. Mix well on low speed. Add sugar and vanilla extract and mix well.
Put bread in a large mixing bowl. Pour custard mixture over bread and toss lightly to coat. Allow to rest for 20 minutes.
Fold 1/4 cup toasted pecans, cranberries and diced apples with the bourbon into the bread pudding mixture. Transfer the bread pudding mixture to a large buttered baking pan or individual buttered souffle dishes. Cook in a 350F oven in a double boiler until almost done, about 45 minutes.
Combine 1/4 cup toasted pecans, brown sugar, cinnamon and nutmeg in a small bowl. Sprinkle mixture on top of bread pudding and continue cooking about 10-15 minutes. (The cooking time may vary depending upon size and shape of baking dish. Bread pudding is done when just set.) Serve bread pudding with ice cream and bourbon sauce.
1/4 cup Bourbon
1 cup heavy whipping cream
1/2 cup brown sugar
2 tablespoons unsalted butter
Heat the cream in a small pan and bring it to a boil and reduce by half. Add butter, bourbon and sugar and cook for five more minutes until sugar has melted. Serve with apple bread pudding.