Zutaten für Apple Bread Pudding With Calvados Sauce
- 6 tablespoons unsalted butter, divided, plus more for dish
- 3 large Fuji apples, peeled, cored, and sliced
- 13 tablespoons granulated sugar, divided
- 4 tablespoons Calvados, divided
- 1 baguette, cut into 1-inch cubes (about 6 cups)
- 2 1/2 cups half-and-half
- 1 vanilla bean, split and scraped
- 3 large eggs
- 1/2 teaspoon freshly grated nutmeg
- 1 cup apple cider
- 2 tablespoons cornstarch
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Zubereitung von Apple Bread Pudding With Calvados Sauce
- Preheat oven to 325°F (160°C). Butter a 6- to 8-cup soufflé dish or other baking dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced apples and sauté for about 5 minutes, until they begin to brown.
- Add 3 tablespoons of sugar and sauté for 1-2 minutes, until the sugar caramelizes. Remove from heat, transfer to a bowl, and stir in 2 tablespoons of Calvados.
- Melt the remaining 4 tablespoons of butter in the same skillet over low heat. Add the cubed bread and toss for a few minutes until it's evenly coated with butter.
- Layer half of the apples in the prepared baking dish, followed by half of the bread. Repeat with the remaining apples and bread.
- In a saucepan, combine the half-and-half, vanilla bean seeds, and 1/2 cup of sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat.
- In a separate bowl, whisk the eggs lightly. Gradually whisk a small amount of the warm cream mixture into the eggs to temper them, then slowly whisk the tempered eggs into the remaining cream mixture. Strain the custard through a fine-mesh sieve into the baking dish.
- Dust the top of the pudding with grated nutmeg.
- Place the soufflé dish on a kitchen towel in a roasting pan. Pour enough simmering water into the roasting pan to come halfway up the sides of the soufflé dish (bain-marie).
- Bake for 40 minutes, or until the pudding is set and a knife inserted near the center comes out clean.
- Meanwhile, prepare the sauce: In a small saucepan, bring the apple cider to a boil. Reduce heat and simmer until the cider is reduced by half.
- In a small bowl, whisk together the remaining 2 tablespoons of sugar and the cornstarch. Gradually whisk this mixture into the reduced cider.
- Simmer until thickened, stirring constantly. Remove from heat and stir in the remaining 2 tablespoons of Calvados.
- Serve the warm bread pudding topped generously with the warm Calvados sauce. Optional: Add a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
160g
Fat
69g
Carbs
15g
