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Apple Bread Pudding with Bourbon Caramel Sauce

Source: Burt Wolf's Local Flavors, Beaver Creek, Colorado
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 35 Minutes
  Serves 4
RECIPE INGREDIENTS
For the Pudding:
2 cups milk
2 eggs
1/2 cup lightly-packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
4 cups day-old bread, cut into 1/2-inch cubes
1 Granny Smith apple, peeled, cored, thinly sliced and coarsely chopped
1/2 cup raisins (optional)
1 tablespoon unsalted butter
For the Caramel Sauce:
10 tablespoons lightly-packed brown sugar
5 tablespoons unsalted butter
2 1/2 tablespoons bourbon
2 1/2 tablespoons heavy cream
DIRECTIONS
TO MAKE THE PUDDING: In a small saucepan, over high heat, bring the milk just to a boil. Remove from the heat and set aside to cool.


In a large bowl, whisk together the eggs, brown sugar, cinnamon, nutmeg, vanilla, and lemon juice. Slowly whisk the milk into the egg mixture. Add the bread cubes, apple, and raisins, into the egg mixture and stir to combine ingredients. Let the bread sit for 30 minutes, occasionally pressing the bread cubes into the liquid to saturate them, until the bread absorbs most of the custard. Preheat the oven to 350 degrees F.


Butter a round or square baking dish that is 8 inches in diameter and 2 inches deep. Pour the pudding into the dish and place into a large roasting pan. Place the pan in the oven and pour in enough boiling water into the roasting pan so that it reaches halfway up the baking dish to create a water bath. Bake the bread pudding for 40 to 50 minutes, or until the pudding is set. Remove from the oven and cool for 5 minutes.


FOR THE CARAMEL SAUCE: In a medium deep saucepan, over high heat, melt the brown sugar and butter together, stirring constantly. Cook until the sugar and butter have completely melted. Remove the pan from the heat and add the bourbon. Stir until the bubbles subside. Mix in the heavy cream and set aside.


When ready to serve, cut the pudding into 4 equal portions. Pour some of the sauce onto 4 dessert plates and place the bread pudding on top. Serve warm.


Recipe courtesy of The Grouse Mountain Grill in Beaver Creek, Colorado. Executive Chef Rick Kangas


Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Orchard Sweets: Apple Desserts
 Blissful Bread Pudding
 Apple-Cinnamon Dessert
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 600
Fat. Total: 28g
Fiber: 3g
Carbohydrates, Total: 73g
Sodium: 324mg
% Cal. from Fat: 42%
Cholesterol: 175mg
Protein: 11g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jan, WI Reviewed: 12/17/2008
Delicious!
Loved it and so did my family--disappeared fast. I had some trouble getting the sauce right and had to make the sauce a 2nd time.
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