Apple Bread Pudding with Salted Caramel Sauce

Ingredients

Yield:

8

• Poached Apples

  • 160g sugar
  • 42ml water
  • 20ml lemon juice
  • 85ml water
  • 2 green apples, peeled, cored and diced

• Bread Pudding

  • 500g diced croissants, brioche or white bread
  • 75g unsalted butter, melted
  • 120g sugar
  • 6 eggs
  • 2 egg yolks
  • 1tsp vanilla extract
  • ½ tsp cinnamon
  • 500ml whipping cream
  • 250ml milk

• Salted Caramel Sauce

  • 268g sugar
  • 200ml whipping cream
  • 57g butter
  • ½ tsp Maldon sea salt or to taste
  • water, to make a paste

Preparation

Difficulty:

Easy

 

Total Time:

best when sits overnight

1. Poached Apples

   1. Prep apples and set aside in lemon water
   2. Bring sugar, lemon juice and first amount of water to caramel stage
   3. Deglaze carefully by whisking in second amount of water
   4. Add apples, bring back to a boil
   5. Pour into a cold pan and cool in syrup
   6. Strain before folding into bread pudding mix

2. Bread Pudding

   1. Chop day old bread or croissants and set aside
   2. Whisk eggs, yolks, sugar, vanilla and cinnamon
   3. Carefully whisk in melted butter, then cream and milk
   4. Pour over chopped bread and allow to absorb liquid minimum 2 hours, or overnight in the fridge
   5. Fold in poached apples
   6. Dish out mix into individual baking ramekins or pour all mix into a 9” by 11” pan
   7. Bake at 320F in a water bath for 20-30 minutes until golden brown and pudding springs back when touched

3. Salted Caramel

   1. Bring sugar and water to an amber caramel
   2. Turn off heat and carefully whisk in the cream and butter
   3. Add salt, blend with hand blender to dissolve
   4. Strain through chinois and chill in an ice bath to body temperature and store in fridge