Apple Bread Pudding With Calvados Sauce Recipe

Ingredients for Apple Bread Pudding With Calvados Sauce

• Unsalted Butter
• 6 medium-sized apples (such as Honeycrisp or Fuji), peeled, cored, and sliced
• 1/2 cup granulated sugar
• 1/4 cup Calvados (apple brandy)
• Baguette
• Half And Half
• 1 vanilla bean, split and seeds scraped
• 3 large eggs
• 1/4 teaspoon freshly grated nutmeg
• 1 cup apple cider
• 2 tablespoons cornstarch

How to Make Apple Bread Pudding With Calvados Sauce

1. Preheat oven to 325°F (160°C). Butter a 6- to 8-cup soufflé dish or other baking dish.
2. 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.
3. 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.
4. 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.
5. Layer half of the apples in the prepared baking dish, followed by half of the bread. Repeat with the remaining apples and bread.
6. 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.
7. 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.
8. Dust the top of the pudding with grated nutmeg.
9. 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).
10. Bake for 40 minutes, or until the pudding is set and a knife inserted near the center comes out clean.
11. 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.
12. In a small bowl, whisk together the remaining 2 tablespoons of sugar and the cornstarch. Gradually whisk this mixture into the reduced cider.
13. Simmer until thickened, stirring constantly. Remove from heat and stir in the remaining 2 tablespoons of Calvados.
14. Serve the warm bread pudding topped generously with the warm Calvados sauce. Optional: Add a scoop of vanilla ice cream or whipped cream.