Carmel resident Chef Danielle Fragala-Harper, the owner of Your Culinary Experience , a personal chef and catering business that services the counties of Westchester, Fairfield and Putnam, offers the following recipe for bread pudding.
Cinnamon Apple Bread Pudding with Raisins & Caramel Sauce (Serves 6)
Pudding:
- 4 cups soft bread, cubed small
- 2 cups peeled, thinly sliced apples (preferably Gala)
- ¼ cup raisins
- 1 cup firmly packed light brown sugar
- 1 ¾ cup whole milk
- ¼ cup butter, unsalted
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- 2 eggs, beaten
Sauce:
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- ½ cup heavy cream or whole milk
- ¼ cup butter
- 1 tsp. vanilla
Method:
- Preheat oven to 350 F.
- Grease 6” x 10” baking dish or individual ramekins.
- In a large bowl combine the bread, apples and raisins
- In a small saucepan combine the brown sugar, milk, cinnamon, vanilla and butter. Cook over medium heat until the butter is melted; pour over the bread mixture and mix well.
- Let the bread mixture stand for 10 minutes to allow it to cool.
- Stir in the beaten eggs.
- Pour into the greased baking pan(s).
- Bake for 40 to 50 minutes (or approx. 20 – 25 minutes if baking in ramekins) until the center is set and the apples are tender.
Sauce
- In a small saucepan, combine sugars, cream or milk, butter and vanilla and heat over medium heat until butter is melted.
- Serve warm over the pudding.
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