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Ingredients
Pudding
1 loaf brioche or challah bread (or other rich
soft bread)
6 eggs
2 cups heavy cream
2 cups whole milk
½ cup sugar
1 teaspoon vanilla extract
2 cups sharp cheddar cheese, grated
Apple Butter
6 Granny Smith apples, peeled, seeded, cored and quartered
1 tablespoon unsalted butter
1½ teaspoons cinnamon
½ teaspoon nutmeg
2 teaspoons sugar
Dark Beer Caramel Sauce
2 cups dark beer, any style
1 cup granulated sugar
Make Bread Pudding
1. Slice the bread into ½ inch slices and set aside to dry out for 2 hours.
2. Preheat oven to 300°F.
3. In a small bowl whisk together eggs, cream, milk, sugar and vanilla extract.
4. In a buttered 9" x 9" pan place a layer of bread, cutting to fit as necessary.
5. Evenly cover the bread with the cheese.
6. Place another layer of bread over the cheese.
7. Pour egg mixture over the bread, allowing it to sink in evenly.
8. Bake for 30 minutes or until
Make Apple Butter
1. In a baking dish combine apples, butter, cinnamon, nutmeg and sugar. Cover with aluminum foil and bake for 30 minutes or until tender.
2. In a food processor pur?e the apple mixture until smooth. Reserve.
Make Dark Beer Caramel Sauce
1. In a stainless steel/ non-reactive saucepan over medium heat, bring beer to a simmer. Simmer until it is reduced to 1 cup.
2. In a sauté pan heat the sugar over medium heat until a dark honey color.
3. While still hot add to the reduced beer and stir to combine.
Serve
Place 1/6 square of pudding on plate. Place a dollop of apple butter beside the pudding and spoon caramel sauce around the plate. May be garnished with whipped cream, a slice of apple and a cinnamon stick.
Dessert: Serves 6
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