Ingrédients pour Better Than Restaurant Bread Pudding
- Dark Brown Sugar
- 3/4 cup water
- 1/2 cup (1 stick) unsalted butter
- Apple Cider Vinegar
- 3 cups heavy cream
- 1 cup chopped dried apricots
- 1 1/2 cups plus 2 tablespoons granulated sugar
- 1 loaf (about 1 pound) French bread
- 4 large eggs
- 2 tablespoons all-purpose flour
- 3 cups heavy cream
- 1 medium apple
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Comment préparer Better Than Restaurant Bread Pudding
- **Caramel Sauce:**
- Combine 1 cup granulated sugar and 1/4 cup water in a heavy-bottomed 2 1/2-quart saucepan.
- Stir over low heat until sugar dissolves. Increase heat to medium and bring to a boil.
- Boil until the mixture turns a deep amber color, thickens significantly, and starts emitting puffs of smoke (about 8-10 minutes).
- Carefully whisk in 1/2 cup (1 stick) unsalted butter until melted and smooth.
- Gradually whisk in 1 cup heavy cream. Be careful as the mixture will bubble.
- Return to a boil, then remove from heat and stir in 1 teaspoon white vinegar.
- Let the caramel sauce cool to lukewarm.
- **Fruit Preparation:**
- Combine 1 cup chopped dried apricots with 1/2 cup water and 2 tablespoons granulated sugar in a saucepan.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until apricots are tender.
- **Bread Pudding Assembly & Baking:**
- Preheat oven to 375°F (190°C).
- Remove crusts from 1 loaf (about 1 pound) French bread and cut into 1/2-inch slices.
- In a large bowl, whisk together 4 large eggs, 2 tablespoons all-purpose flour, and 1/2 cup granulated sugar for 1 minute.
- Add 2 cups heavy cream and whisk gently to combine.
- Peel, quarter, core, and grate 1 medium apple.
- Arrange a layer of bread slices in the bottom of a greased 2 1/2-quart soufflé dish, ensuring no overlaps or gaps.
- Pour 1/3 of the custard over the bread, ensuring it's well soaked.
- Scatter 1/3 of the grated apple and drained apricots over the bread. Drizzle with some of the caramel sauce.
- Repeat layers of bread, custard, apple, apricots and caramel sauce two more times, ending with bread, custard and caramel on top.
- Bake for 30-50 minutes, or until the custard is set and the top is lightly golden brown. A knife inserted in the center should come out clean.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
267g
Fat
383g
Carbs
47g
