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Categories:
milk heavy cream cinnamon nutmeg vanilla bean Bread butter sugar ground cinnamon sugar water egg yolks egg sugar Caramelized applesauce sour cream
Viewed: 82 - Published at: 6 years agoIngredients
- 1 cup milk
- 1 cup heavy cream
- 1 cinnamon stick
- 1/2 teaspoon grated nutmeg
- 1 vanilla bean, split and scraped
- 25 to 28 3/8-inch-thick slices of 3 1/2-inch-diameter French baguette or sourdough bread
- 6 ounces (3/4 cup) clarified unsalted butter, melted
- 5 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 2 tablespoons water
- 2 egg yolks
- 1 egg
- 2 tablespoons sugar Caramelized applesauce (see recipe)
- Creme fraiche or sour cream for topping
Method
- Scald the milk, cream, cinnamon stick, nutmeg and vanilla bean, including pod.
- Remove from heat, cover and let stand at least 30 minutes; remove pod and cinnamon stick.
- Spread the bread slices on a baking sheet and toast at 350 degrees for about 10 minutes, until hard but not colored.
- Mix clarified butter with five tablespoons of sugar and one teaspoon of ground cinnamon.
- Using a pastry brush, paint a thin, even layer of butter on both sides of the bread, coating but not saturating.
- Keep the sugar and cinnamon mixed with the butter by stirring before coating each bread slice.
- Lay buttered slices in a single layer.
- In small saucepan, heat one-quarter cup of sugar and two tablespoons of water over high heat.
- As the mixture boils, brush down the sides of the pan with a pastry brush to dissolve sugar.
- Boil until the mixture is deep amber.
- Immediately pour hot caramel mixture over the bottom of a two-quart straight-sided porcelain souffle dish that is three inches deep and seven inches in diameter.
- Set dish aside.
- With a wire whisk, beat the yolks and whole egg with two tablespoons of sugar until the sugar dissolves.
- Reheat the cream mixture to scalding and pour over the beaten yolks, whisking constantly.
- Strain to remove bits of cinnamon stick and vanilla bean; set aside.
- Place four to six slices of bread on the bottom of the souffle dish.
- With a serrated knife, cut another slice of bread into pieces to completely fill all gaps.
- Pour in enough custard just to cover the bread.
- Spread with half of the applesauce and moisten lightly with custard.
- Put on another layer of bread, filling in gaps and covering with custard.
- Spread with the remaining applesauce and moisten with custard again.
- Finish the pudding with two layers of bread, pouring on remaining custard.
- Press down a bit to make sure the custard saturates the entire pudding.
- Bake for one hour at 350 degrees on a rack in the upper third of the oven.
- The pudding will swell up, and when it is done, it will be brown, crusty and set.
- Cool for 30 minutes, unmold on serving platter and serve warm with creme fraiche or sour cream.
