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eve's apple bread pudding

(1 rating)
roaming avatar
Recipe by
Sasha Kamen
@roaming
Dallas, TX

Adapted my way from Simple French Food by Richard Olney. I decided to add the drunken raisins and made a few other adjustments that I think makes it better and, believe it or not, less caloric than the original. If you like, you can cube the bread instead of crumbling it.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For eve's apple bread pudding

  • 1 lb
    apples, quartered, cored and sliced
  • 1/2 c
    dark raisins or currants
  • 1/4 c
    white wine or enough to cover raisins (not cooking wine)
  • 2
    large handfuls french bread crumbs, crusts removed, about 1/4 of a 1 lb. loaf
  • 1/2 stick
    butter
  • 1/8 tsp
    powdered cinnamon
  • 1 c
    milk
  • 2
    eggs
  • 1/3 c
    white sugar
  • 1/8 tsp
    salt
  • 1/2 c
    white sugar
  • 3
    egg yolks, discard whites
  • 2/3 c
    white wine
  • 1/4 tsp
    lemon zest

How To Make eve's apple bread pudding

  • 1
    In a small dish, soak the raisins in wine for 20 to 30 minutes.
  • 2
    Saute the apples in about 3 tablespoons butter, tossing from time to time, until tender, about 20 to 30 minutes.
  • 3
    Toast the breadcrumbs in the remaining butter (adding more butter if necessary) over very low heat, stirring regularly, until they are uniformly golden and crisp.
  • 4
    Spread the crumbs in the bottom of a lightly buttered 8"x12" baking dish. Arrange the apples on the bed of crumbs. Drain the raisins and sprinkle on top of the applies. Sprinkle cinnamon lightly over all.
  • 5
    Whisk together the milk, 2 eggs, 1/3 c. sugar, and salt, and pour slowly over the apples. Bake at 325 degrees for about 30 minutes.
  • 6
    For the sauce, whisk together the last four ingredients in the top of a double boiler. Cook over simmering water, whisking constantly, until thickened.
  • 7
    Serve warm, topping each individual serving with a spoonful or two of the sauce. Add a dollop of whipped cream if desired.
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