Yet again, I've used a recipe from Bon Apetit. Naturally, I've made a few substitutions since I don't always have what they call for. This recipe called for maple syrup-I used sorghum syrup. It called for dark brown sugar and I used light brown sugar. It called for apple brandy so I used Kahlua. It calls for whole milk and I used 2%. This stuff is downright excellent! Being so heavy on the apples and bread, it is a great source of vitamins and fiber.
CUSTARD INGREDIENTS
- 6 large eggs
- 1/2 c sorghum syrup
- 1/2 c packed light brown sugar
- 1 T vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 c 2% milk
- 1 c heavy whipping cream (sort of fills in the fat gap from using 2% milk)
- 2 T Kahlua
- 1 lb artisan bread, cut into 1 inch or smaller cubes
- 5 Granny Smith apples
- 3 T unsalted butter
- 1/4 c sorghum syrup
- 1/4 c packed light brown sugar
CUSTARD DIRECTIONS
Whisk all ingredients except bread until well mixed. Add bread cubes and submerge into custard. Soak around 30 minutes until most of liquid is absorbed. Mix occasionally.
APPLE DIRECTIONS
While custard is setting, peel and slice apples less than 1/4 inch thick. Melt butter in nonstick pan and saute apples until soft, about 10-12 minutes. Stir frequently so they don't scorch. It will probably have to be done in two batches.
Preheat oven to 350F. Spray 9X13 Pyrex casserole dish with Pam. Mix 1/2 of apples with your pudding mixture and add to casserole dish. Spread remaining apples evenly over top of mixture. Pour 1/4 c or more syrup over top of apples and sprinkle 1/4 c brown sugar over the top.
Place in oven in middle rack. Have a baking sheet under the dish. The ingredients tend to puff up considerably and may overrun your dish. Bake for 60-90 minutes until an instant read thermometer reads 170 to 180F. Remove and let set fro 45-60 minutes. It may settle a little. Serve warm. As with any pudding, serving with ice cream on top is pure decadence!
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