Drunken Caramel Apple Bread Pudding

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.

Apple Cardamom Cakes with Apple Cider Icing

The recipe called for either small cake forms or cupcake pans. I just bought the Nordic Ware Petits Four pan and had to try it out. They turned out very cute.

I received lots of compliments on these and if Fall puts you in the mood for anything apple, then you should enjoy these. I have a few changes I made to the recipe and I will simply make note of them as I changed them.

Serves: 24
Yields: 24 individual single serving cakes (cupcake size)

INGREDIENTS:

• 2 1/4 cups flour (I used 2 cups + 4 Tbs cake flour then 1/4 cup all-purpose)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cardamom
• 2 eggs
• 1 1/2 cups sugar
• 1 1/2 tsp lemon zest
• 1 1/2 tsp vanilla ( I used vanilla bean paste)
• 1 cup applesauce
• 1/2 cup butter, melted + 2 Tbs
• 1/2 cup sour cream
• 1 1/2 cups peeled & chopped Granny Smith apples
• 1 1/4 cups confectioners' sugar
• 3 Tbs apple cider (up to a cup if condensing to make flavor stronger)

DIRECTIONS:

1. Heat oven to 400 degrees F (if using non-stick or dark pan, preheat to 375 degrees F). Butter & flour 24 3 1/2 -ounce cake molds or 2 12-cup cupcake tins and set aside. ( I used the Pillsbury flour and butter spray mix).
2. Sift the flour, baking soda, salt, and cardamom together and set aside. (I use an egg whisk for this and it works perfectly every time.)
3. Here is where I have made a change and it does make a difference if you will do this with the zest and sugar: Rub the lemon zest and sugar together with fingers until the sugar becomes damp (this distributes the flavor throughout the cake evenly and really makes a difference).
4. Beat the eggs and sugar mixture together, using a mixer set on medium-high speed, until the mixture forms a thick ribbon when the beaters are lifted from the bowl. Reduce speed to low and mix in the vanilla & applesauce. Add 1/2 cup of the melted butter and sour cream and beat until combined. Gradually add the flour mixture and mix until smooth.
5. Fold in apples and divide the batter among the prepared molds (about 1/4 cup per mold) (If using the petits four pan, about 1 Tbs per mold). Bake until a skewer inserted in the center of the cake tests clean -- 20 to 25 minutes for cupcake pan or 12-15 minutes for petit four pan.
6. Cool for 5 minutes in the pan on a wire rack. Unmold the cakes and cool completely on the rack.
7. FOR ICING: if you would like a stronger cider flavor, boil a cup of cider until it condenses to 3 Tbs.  Stir the remaining melted butter, confectioner's sugar, and apple cider together in a medium bowl and drizzle over the cooled cakes and let the icing set before serving. Another version of icing I tried was to use 3 ounces of cream cheese and a cup of the confectioner's sugar, no butter, and the condensed apple cider. This was less sweet and very good as well.