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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Preheat the oven to 350F . Peel, core, and slice the apples 1/4 inch
thick.
Cook the apple slices, butter, apple and lemon juices, and 1/4 cup of the
sugar in a large saute pan over medium high heat until the apples are soft,
about 15 minutes.
Evenly spread the apple slices into the bottom of a 2 1/2 quart ovenproof
baking dish. Place the bread pieces on top of the apples.
Stir together 2/3 cup of the sugar and the water in a medium saucepan and
cook over medium heat until the sugar has dissolved, about 3 minutes.
Increase to high heat and cook, without stirring, until the sugar is amber
colored, 8-10 minutes. Remove from the heat. Wearing oven mitts,
carefully stir about 1/2 cup of the cream into the caramel. Be careful, as
the caramel will sputter when the cream is added. If it sputters
violently, stop stirring. Let the bubbles subside and then stir again.
Carefully stir in the remaining cream. Stir in the milk.
In a large bowl, whisk together the eggs, egg yolks, and salt. Whisk a
quarter of the caramel cream into the eggs. Add the remaining caramel
cream and whisk until incorporated. Pour the caramel cream into the pan
over the apples and bread pieces. Using a metal spatula, gently press the
bread pieces into the liquid, coating them.
Bake the bread pudding for 35 minutes. While it is baking, stir together
the cinnamon, ginger and remaining 1 1/2 T sugar in a small bowl. After 35
minutes, sprinkle the sugar over the top of the bread pudding. Continue
baking until the tips of the bread pieces are golden brown and a small
knife inserted in the middle comes out coated with thickened custard, about
10 minutes.
Let cool 10 minutes before serving. Serve the bread pudding warm.
Contributor: Emily Luchetti 2003
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