Gordon Biersch Warm Apple Bread Pudding
WARM APPLE BREAD PUDDING
Gordon Biersch Restaurant Recipe
Serves 6 To 8
12 ounces (1/2 loaf) Texas Toast, or French Bread cut into 1 inch cubes
3 whole eggs
1 egg yolk
1 cup granulated sugar
1 3/4 cups whole milk
2 cups cream
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 Granny Smith apples, peeled and sliced thin
2 tablespoons butter
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter
1/2 cup brown sugar
1/4 cup heavy whipping cream
2 cups whole pecans
Preheat the oven to 350 degrees. Butter the inside of a 10x5x3 inch loaf pan.
Bread Pudding Mixture: Mix the eggs, egg yolk and 1 cup granulated sugar with electric mixer until the sugar is dissolved. Add the milk, 2 cups cream, 2 teaspoons cinnamon, nutmeg, and 1/4 teaspoon salt. Pour the mixture over the cubed bread in another large bowl and gently fold the bread over with your hands until all the pieces are moistened. Let the bread soak for 30 minutes.
The Sauteed Apples: Melt 2 tablespoons butter in a saute pan. Add the sliced apples, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Saute the apples, stirring often, until they begin to soften.
Remove from the heat to cool the apples until the bread has finished soaking.
Assembling the Bread Pudding: Add a layer of about half the soaked bread into the bottom of the pan. Using a slotted spoon or your hands is the easiest way to do this. Be sure to save the soaking liquid, you will need it.Top with a layer of about half of the apple slices. Repeat with remaining half of bread, topping with remaining half of apples. Pour the remaining liquid mixture that you used to the soak the bread over the bread cubes apple layers. Bake for 45 to 60 minutes or until the top is beginning to brown. Remove from the oven and cool until you can cover and refrigerate to cool completely. You can serve this warm but the pudding will set up better when chilled.
The Caramel Sauce: Add the ingredients for the caramel sauce to asmall saucepan. Boil for 4 minutes. Remove from the heat to cool slightly.
To Serve: Slice the pudding into six to eight portions, and lay each chilled slice on its side on a serving plate and microwave each one for 45 to 60 seconds or until warm. Spoon the hot caramel sauce over and around the bread pudding. Sprinkle a handful of pecans around the pudding onto the caramel. Add a dusting of cinnamon and powdered sugar (tapped through a strainer) around the edge of the plate. Finish off each dessert with a scoop of vanilla ice cream. Dust scoop if ice cream with cinnamon
Labels: GORDON BIERSCH BREWERY