Apple Pecan Bread Pudding

Bravo! Cucina Italiana Recipe

1 pound Brioche bread, cut into 1 inch pieces
1 pound Fuji apples peeled and cut into 1 inch pieces

2 1/2 cups heavy cream
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup granulated sugar
4 egg yolks

Pecan Filling:
5 tablespoons unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
1/2 teaspoon salt
2 cups pecans, chopped
2 teaspoons vanilla extract
3 eggs, beaten

For Serving:
vanilla ice cream
caramel sauce

To make the Custard: In a saucepan, bring heavy cream, cinnamon and vanilla to a simmer. In a mixing bowl, whisk egg yolks and sugar until light yellow in color. Add cream mixture slowly to egg mixture and set aside to cool.

For the Filling: In a saucepan, combine butter, brown sugar, corn syrup and salt, bring to a boil while stirring constantly. Boil for 1 minute and remove from heat. Immediately add pecans and vanilla and mix well. Allow to cool and then whisk in eggs.

To assemble: Combine all ingredients in a mixing bowl then allow to rest for 5 minutes. Butter a 9 x 13 inch casserole dish. Transfer mixture to prepared dish, cover with foil and place in a 350 degree oven for 35 minutes. Remove foil and bake and additional 10 minutes. Serve with vanilla ice cream and caramel sauce.

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