Apple Crisp Bread Pudding
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
50
Sourness
44
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Raisin1 tbsp
Lemon Juice4 large
Egg3 cups
Half-And-Half3 tbsps
Sugar (confectioners')1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 pinch
Salt1 tsp
Vanilla Extract6 tbsps
Brown Sugar (packaged)1 cup
Heavy Cream1 tsp
Ground Nutmeg (freshly)Directions:
1
Preheat the oven to 350 degrees F
2
Generously butter the cups of 2 large muffin pans
3
(You will need 12 muffin cups
4
) Set aside
5
Gently simmer the raisins and brandy in a small saucepan over low heat
6
Remove from the heat and set aside
7
Peel, core and cut the apples into 1-inch chunks
8
Add them to a small bowl and toss with the lemon juice
9
Set aside
10
In large bowl, whisk the eggs, half-and-half, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter until combined
11
Cut the donuts into 1-inch pieces
12
Add the donuts to the bowl with the egg mixture
13
Press the donuts down into the liquid to cover completely and let soak for 15 minutes while you prepare the crumb topping
14
To make the crumb topping
15
Add the flour, brown sugar, salt, oats, and butter to a small bowl
16
Using an electric mixer, on medium-low speed, beat the mixture until crumbly
17
Set aside
18
Stir the apples and the raisins with the brandy into the soaked donuts
19
(Make sure the donuts have soaked up most of the liquid before adding the apples
20
) Evenly divide the custard among the muffin cups
21
Sprinkle each custard with the crumb topping
22
Put the muffin pans on foil-lined baking sheets and bake until the pudding has turned golden and is set, about 35 minutes
23
Remove the puddings from the oven and allow them to cool in the pans on a wire rack for 15 minutes
24
To serve: Spoon the Apple Brandy Sauce on dessert plates and arrange each pudding on the sauce
25
Lightly dust with confectioners' sugar
26
Garnish each pudding with a dollop of Spiced Cream, if using, and a sprig of mint
27
Serve immediately
28
A viewer, who may not be a professional cook, provided this recipe
29
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results
30
In a medium saucepan melt the butter over medium-low heat
31
Add the sugar and stir until combined
32
Whisk in the heavy cream, brandy, egg yolks and salt
33
Cook until the sauce has thickened, about 2 to 3 minutes, whisking constantly
34
Do not let the sauce come to a boil
35
Remove from the heat and let cool slightly
36
Serve warm with the Apple Crisp Bread Pudding