Ingredients: |
Ingredients: 3 eggs 1 egg yolk 1 cup granulated sugar 1 3/4 cups whole milk 2 cups heavy cream 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon salt 12 ounces (1/2 loaf) Texas Toast, chopped into 1-inch squares
Sauteed Apples 2 tablespoons butter 2 Granny Smith apples, peeled, cored, and sliced thin 2 tablespoons light brown sugar 1/2 teaspoon ground cinnamon
Caramel sauce 1 1/2 cup granulated sugar 1/2 cup light brown sugar 1 cup water 1/2 cup heavy cream, warmed 3 tablespoons butter 1/4 teaspoon salt
On Top 2 cups whole pecans 6 to 8 scoops vanilla ice cream Ground cinnamon Powdered sugar 6 to 8 sprigs of fresh mint
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Directions: |
Directions:1. Preheat oven to 350 degrees F. 2. Combine eggs, egg yolk and 1 cup granulated sugar in a large bowl with electric mixer until the sugar is mostly dissolved. Mix in milk, 2 cups cream, 2 teaspoons cinnamon, nutmeg, and 1/4 teaspoon salt. Pour mixture over cubed bread in another large bowl and gently fold bread over with your hands until all pieces are moistened. Let the bread soak for 30 minutes. 3. As the bread soaks, melt 2 tablespoons butter in a saute pan. Add the sliced apples, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Saute the apples, strirring often, for 10 minutes or until they are beginning to soften. Turn off the heat and let the apples cool until the bread is finished soaking. 4. Butter the inside of a 10x5x3-inch loaf pan. Use your hands to load half of the soaked bread into the bottom of the pan. Arrange the apple slices in an even layer over the bread. Pour the rest of the pudding mixture into the pan and set it in the oven to bake for 60 minutes or until the top is beginning to brown. When the pudding is finished baking, let it cool for an hour, then cover and chill it. You can also serve it warm at this time, but I found that the pudding sets up better when chilled. 5. As the pudding bakes you can make your caramel sauce by combining 1 1/2 cups granulated sugar, 1/2 cup brown sugar, and 1 cup water in a medium saucepan over medium heat. When the mixture begins to boil, set your timer to 10 minutes. It will take about this long for the mixture to hit between 230 degrees F to 240 degrees F (between the thread and soft ball stage.) Use a candy thermometer for this, if you've got one. You can also dribble some of the syrup into cold water, and if it begins to make threads, you're there. When your mixture hits the right temperature, turn off the heat and add 1/2 cup of warmed heavy cream, 3 tablespoons butter and 1/4 teaspoon salt. When the sauce cools for about 10 minutes, you can use it, or you can chill it and reheat it in the microwave or in a saucepan for serving later. 6. To serve the dessert, slice the pudding into six to eight portions, and lay each chilled slice on its side on a serving plate and microwave each one for 45 to 60 seconds or until warm. Spoon hot caramel sauce over and around the bread pudding. Sprinkle a handful of pecans around the pudding onto the caramel, and then add a scoop of vanilla ice cream onto the center of the bread pudding. Sprinkle each dessert with a dusting of cinnamon and powdered sugar (tapped through a strainer) around the dessert and the edge of the plate. If you like, finish the dish off by sticking a sprig of fresh mint into the scoop of ice cream. Serves 6 to 8. |