Caramel Apple Pudding (Serves: 8-9 )
Recipe from Katie Meehan - The Cider Kitchen : http://crispinkatie.blogspot.com
Caramel Apple Bread Pudding
1/3 c.The Saint Crispin Cider
1 1/2 c. Heavy Cream
4 Eggs, at room temperature
10 oz. French Bread-day old, tore into 1" pieces
1 Large Apple-peeled, cored and cut into 1/4" pieces (I used Braeburn)
1/4 c. Golden Raisins
1/8 c. Dried Currants
2 tsp. Crystallized Ginger, finely chopped
1/2 tsp. Cinnamon
1/2 tsp. Vanilla Extract
Method:
1) You'll want to start by preheating your oven to 350 and buttering an 8x8 in. square
baking pan on all sides.
2) In a large bowl; combine your bread, raisins & currants, ginger, and apples.
Set aside.
3) In a small bowl; whisk together the eggs, sugar, vanilla, cinnamon, and heavy
cream. Quickly whisk in the cider and immediately add to the bowl with the
bread mixture.
4) Toss all of the ingredients in the bowl until the bread is well saturated and then
transfer to the prepared baking dish.
5) Bake for 30 minutes, rotate pan, and continue baking for another 30-40 minutes.
The pudding will be done when the top has become golden brown and a fork
inserted in the middle comes out with slightly wet crumbs.
6) Let cool on a wire rack for at least 15 minutes before cutting. (This may be the
hardest part).
Caramel Sauce (if you fancy it): Makes about 1/2 cup
1/2 c. Brown Sugar
1/4 c. The Saint Cider
2 Tbsp. Unsalted Butter
1 Tbsp. brandy/bourbon/dark rum (pick your poison)
A pinch of salt
1) In a large saucepan, heat the sugar, salt and the cider over medium high heat.
Whisk until the sugar is dissolved and then let the mixture come to a boil.
2) Cook undisturbed, occasionally brushing down the sides of the pan for 3-5 min.
Since the sugar is already really dark, I used my nose to make sure the sugar was
not burning. Try that or swirl the pan to check out the consistency, it should be
slower moving.
3) Take the pan off the heat and add the butter and booze. Whisk to incorporate,
serve immediately with the pudding or store covered in the fridge and reheat
later when needed.
