Gordon Biersch Warm Apple Bread Pudding

By Gilmore

Ingredients

• 12 ounces (1/2 loaf) Texas Toast, chopped into 1-inch squares
• 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
• Sauteed Apples
• 2 Granny Smith apples, peeled and sliced thin
• 2 tablespoons butter
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon

Details

Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from recipesecrets.net

Preparation

Step 1

1. Preheat oven to 350 degrees F.

2. Combine eggs, egg yolk and 1 cup granulated sugar in a large bowl with
electric mixer until the sugar is mostly dissolved. Mix in milk, 2 cups
cream, 2 teaspoons cinnamon, nutmeg, and 1/4 teaspoon salt. Pour mixture
over cubed bread in another large bowl and gently fold bread over with your
hands until all pieces are moistened. Let bread soak for 30 minutes.

3. As the bread soaks, melt 2 tablespoons butter in a saute pan. Add sliced
apples, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Saute apples, stirring often, for 10 minutes, or until they are beginning to soften. Turn off the heat and let the apples cool until the bread is finished soaking.

4. Butter the inside of a 10x5x3-inch loaf pan. Use your hands to load one
layer of soaked bread into the bottom of the pan. Add a layer of apple
slices onto the bread. Add some more bread, then the rest of the sliced
apples. Pour the remaining pudding mixture into the pan and set it in the
oven to bake for 60 minutes or until the top is beginning to brown. When the
pudding is finished baking, let it cool for an hour, then cover and chill
it. You can also serve it warm at this time, but I found that the pudding
sets up better when chilled.

5. As the pudding bakes you can make your caramel sauce by combining 1 1/2cups granulated sugar, 1/2 cup brown sugar, and 1 cup water in a medium
saucepan over medium heat. When the mixture begins to boil, set your timer
to 10 minutes. It will take about this long for the mixture to hit between
230 degrees F. to 240 degrees F. (between the thread and soft ball stage.)
Use a candy thermometer for this, if you've got one. You can also dribble
some of the syrup into the cold water, and if it begins to make threads,
you're there. When your mixture hits the right temperature, turn off the
heat and add 1/2 cup of warmed heavy cream, 3 tablespoons butter and 1/4
teaspoon salt. When the sauce cools for about 10 minutes, you can use it, or
you can chill it and reheat it in the microwave or in a saucepan for serving
later.

6. To serve the dessert, 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 hot caramel sauce over and around the bread pudding. Sprinkle a handful of pecans around the pudding onto the caramel, and then sprinkle 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 placed onto the center of the bread pudding.