A couple of days ago, we hosted a brunch for four of our Ottawa / Puerto Vallarta friends. Great people, spirited conversation ranging from politics to religion (yes, we’re all still friends), and lots of laughs, silliness, and warmth. And food. Lots of food.
For those of you who are interested in this sort of thing, the menu included crepes stuffed with scrambled eggs, bacon & cheese with hollandaise sauce, avocado & tomato salad, asparagus salad with prosciutto and parmesan, and, for dessert, a caramelized apple bread pudding (the ultimate in comfort food).
Here is the amazing dessert recipe.
Cider-Caramelized Apple Bread Pudding
8 Servings
3 cups clear apple cider or unsweetened apple juice
1 cup granulated sugar
2 tablespoons unsalted butter, softened
1 ½ pounds large Granny Smith apples (about 3)—peeled, cored and thinly sliced
Ingredients
3 cups clear apple cider or unsweetened apple juice
1 cup granulated sugar
2 tablespoons unsalted butter, softened
1 ½ pounds large Granny Smith apples (about 3)—peeled, cored and thinly sliced
3 eggs
1 (14 ounce) can Sweetened Condensed Milk
2 cups whole milk (don’t use low-fat)
1/4 cup melted butter
1 teaspoon ground cinnamon
¼ tsp. nutmeg
1 teaspoon vanilla
6 cups bread cubes
1 cup raisins
Ice cream or whipped cream
Instructions
Preheat oven to 350°.
In a large saucepan, boil the apple cider or apple juice over high heat, swirling the pan occasionally, until reduced to 1/2 cup, about 15 minutes. Add the granulated sugar and cook over moderately high heat until a dark amber caramel forms, about 5 minutes. Off the heat, swirl in 2 tablespoons of the butter until melted. Add the apples and cook over moderately high heat, stirring occasionally, until the apples are softened and have absorbed a lot of the syrup, about 8 minutes. Pour the apples into a heatproof bowl and let cool.
In a large bowl, beat eggs, add sweetened condensed milk, apples, water, melted butter, cinnamon, nutmeg, and vanilla. Stir in bread and raisins, moistening completely. Turn into a buttered 11 x 7 x 1 1/2 baking dish. Let sit for a minimum of ½ hour. I often prepare it the night before, and refrigerate.
Bake 45 – 50 minutes or until a knife inserted in center comes out clean. Do not overcook. It will continue cooking after you take it out of the oven. Serve warm with ice cream or whipped cream.