This recipe was adapted from Dorie Greenspan's Apple Apple Bread Pudding. It is rare that I change her recipes in any manner. But it's in my very humble, very unprofessional opinion that bread pudding really needs a sauce. I guess that's because that's the only way I've ever had it and it really enhanced the flavor.
FOR THE CARAMELIZED APPLES
3 medium apples, peeled and cored (Fuji/Galas)
3 Tbsp unsalted butter
3 Tbsp sugar
12 oz egg bread, such as challah or brioche, or good quality white bread, preferably stale, sliced 1/2 inch thick
About 1 cup store-bought spiced apple butter
3 cups whole milk
1 cup heavy cream
3 large eggs
5 large egg yolks
3/4 cup sugar
1 tsp pure vanilla extract (I used vanilla bean paste)
FOR THE SAUCE
1/2 cup Apple Brandy
3/4 cup butter
1 1/2 cups sugar
2 tsp vanilla bean paste (optional)
GETTING READY: Butter a 9x13 inch baking pan (a Pyrex pan is perfect here), dust the inside with sugar and tap out the excess. Line a larger roasting pan with a double thickness of paper towels.
TO CARAMELIZE THE APPLES: Cut each apple in half from top to bottom, cut each half lengthwise into 6-8 slices and then cut each slice in half crosswise.
Put a large skillet (preferably one that's nonstick) over medium-high heat, add the butter and, when it melts, sprinkle over the sugar. Cook the butter and sugar for a minute or so - you want the sugar to caramelize but not burn, so adjust the heat accordingly. Toss in the apple slices - don't worry if the caramel seizes and lumps, it will melt and smooth out as you work - and cook, carefully turning the the apples once or twice, until they are tender but not soft, 3 to 5 minutes. They should be golden, and some might even be caramelized. Transfer the apples and the buttery liquid to a plate.
If your bread is not stale, spread it out on a baking sheet lined with parchment or a silicone mat and bake at 350 degrees F to "stale" it for 10 minutes.
Spread one side of each slice of bread with the apple butter, then cut each slice on the diagonal to get 4 triangles. Cover the bottom of the baking pan with half of the bread, arranging the triangles, buttered side up, so that they overlap slightly (don't worry about spaces between the slice). Spoon over the apples and their liquid and finish "the sandwich" with the rest of the bread.
Bring the milk and cream to a boil.
Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat. Meanwhile, in a medium bowl, whisk together the eggs, yolks and the 3/4 cup sugar. Still whisking, slowly drizzle in about one quarter of the hot milk mixture - this will temper, or warm, the eggs so they won't curdle. Whisking all the while, slowly pour in the remaining milk. Add the vanilla and whisk to blend. Rap the bowl against the counter to pop any bubbles that might have formed, then spoon off any foam that has risen to the top. Pour the custard over the bread and press the bread gently with the back of a spoon to help it absorb the liquid. Leave the pan on the counter, giving the bread the back-of-the-spoon treatment now and then, for about 30 minutes.
GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F.
Put the baking pan in the roasting pan, slide the setup into the oven and very carefully pour enough hot water into the roasting pan to come halfway up the sides of the pudding pan. Bake the pudding for about 1 hour and 25 minutes, or until a thin knife inserted deep into the center comes out clean. Transfer the baking pan to a rack and cool for at least 20 minutes before serving.
TO MAKE THE SAUCE: Mix sugar, butter and vanilla paste in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the brandy. Serve warm over bread pudding.
Dorie's version/Non-sauce version: The pudding can be served as is or dusted with confectioner's sugar just before serving.
PLAYING AROUND: I think raisins would be fantastic in this recipe. I would simmer them in the apple brandy until they plump and the apple brandy reduces.
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