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Apple Maple Bread Pudding
From The
Greenmarket Cookbook: Recipes, Tips, And Lore From The World Famous
Urban Farmers' Market
Preparation
Time: 45 minutes
2
cups whole milk
2 cups heavy cream
3/4 cup maple syrup
2 whole cloves
1 cinnamon stick
10 large eggs
4 tablespoons butter, plus extra for buttering the pan
4 large baking apples, peeled, cored and sliced 1/8- to 1/4-inch
thick
Half of a 1-pound loaf of bread sliced 1/3-inch thick, slices cut
in half diagonally (see note)
Preheat oven to 325°F. Place the milk, cream, maple syrup, cloves
and cinnamon stick in a medium saucepan over medium heat and bring
to just under a boil. Do not boil. Let steep for 10 minutes.
Break
the eggs into a large mixing bowl and beat well. Whisk in a little
of the milk mixture to warm the eggs, then beat in the remainder
of the milk mixture. |
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In
a large skillet over medium heat, melt the butter. Add the apples
and cook, stirring occasionally, until softened and golden, about
8 minutes.
Butter
a 9-inch-round–by–3-inch-deep earthenware baking dish
and place the bread slices on the bottom to cover without crowding.
Cover evenly with half the apples. Repeat the layers, ending with
a third layer of bread. Strain the milk mixture over all.
Place
the pan in a roasting pan and add hot water to come halfway up its
sides. Bake until the pudding is set, about 40 minutes. Let cool
at least 1 hour.
Yields
10 servings.
Note:
For best results, use medium- or soft-textured bread.
(Updated: 10/28/08 SN) |
