We are definitely ready for Fall! and loving the cooler weather! Just waiting for the colors to show! This is a delicious and very easy recipe to use the apples that are starting to show up in the markets. Or in the orchards if you can go and pick them yourself! That was always a fun time here, to make a day of going east to the North Fork of Long Island and stop at the "U-picks" for peaches, apples and pumpkins! The kids are older, now I just go to the market and it's a "me pick" to get whatever apples look good in the pile! Fuji, Granny Smith and Braeburn are favorites!
This recipe is from Martha Stewart, I made it a while back and it's definitely time to make it again, it's so good. and it definitely is starting to feel like Autumn around here, perfect dessert for this time of year. Or any time of year! Make it in a large dish to serve a crowd, or make it an individual dessert in ramekins for a smaller group! Either way, it's so good!
Caramel Apple Brioche Bread Pudding
Source: Martha Stewart Living, November 1998
Notes: I used a large baking dish, instead of ramekins and kept it covered for 30 minutes and then baked it for about 30 minutes more without the foil. You can also use store-bought caramel sauce.
2 Granny Smith apples, unpeeled and cut into matchsticks
Juice of 1 lemon
1 tablespoon unsalted butter, room temperature
1 loaf brioche or challah bread
1 1/4 cups heavy cream
3 large eggs
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1/4 teaspoon ground nutmeg
Caramel Bourbon Vanilla Sauce:
2 cups sugar
1 cup heavy cream
1 vanilla bean, split in half lengthwise
2 teaspoons freshly squeezed lemon juice
2 tablespoons unsalted butter
1 tablespoon bourbon
Heat oven to 325°. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Or use one large baking dish. Cut brioche into eight slices, then quarter each slice; set brioche aside.
In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat.
Place 1 tablespoon caramel sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread. If using a large pan just pour some caramel in the pan to coat the bottom of the pan! Save some caramel to drizzle on the top as well!
*Omit the water bath (roasting pan!) if using a large pan instead of individual servings with ramekins.*
Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more. Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.
CARAMEL VANILLA BOURBON SAUCE:
Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.
Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.