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Categories:
Bread apples eggs brown sugar ground cinnamon ground nutmeg ground cloves ground hazelnuts brandy butter honey whipping cream brandy
Viewed: 16 - Published at: 7 years agoIngredients
- 1 lb sliced day-old bread
- 1 1/2 lbs large apples (or more)
- 8 eggs
- 5 cups half-and-half
- 1 1/4 cups dark brown sugar, packed
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup ground hazelnuts
- BRANDY BUTTERSCOTCH SAUCE
- 1/2 cup butter
- 1/2 cup honey
- 1/2 cup whipping cream
- 1/4 cup brandy
Method
- PREHEAT THE OVEN to 350°F
- Lightly grease a 9- by 13-inch baking dish.
- CRUMBLE THE BREAD into coarse crumbs, using your hands.
- Sprinkle two-thirds of the crumbs into the prepared baking dish.
- Arrange the apple wedges over the bread in rows, overlapping them slightly.
- COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
- Beat well, then pour the mixture over the apples and bread.
- In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
- Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
- Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
- MAKE THE SAUCE while the bread pudding is baking.
- Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
- Bring to a boil without stirring and simmer for 5 minutes.
- Reduce the heat and carefully stir in the cream and brandy.
- Cook 1 minute longer.
- Set aside and keep warm until needed.
- LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
- Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.
