It happened again…we made a little dessert this past weekend. We had 1 leftover apple and my husband was like “let’s turn it into dessert!” So after a recipe hunt, we decided on making this caramel apple bread pudding. This recipe was just to die for and so easy to put together. Instead of using the caramel bourbon vanilla sauce she used with her recipe, we made our own caramel. Also, we made a 1/3 recipe so it was just 2 servings and cooked in one dish (not the individual ramekins Martha used).
Caramel Apple Bread Pudding
from Martha Stewart Living, November, 1998
2 Granny Smith apples, unpeeled and cut into matchsticks
Juice of 1 lemon
1 Tbs unsalted butter, room temperature
1 day-old 8-ounce loaf brioche
1 1/4 C heavy cream
3 large eggs
1/2 C sugar
1/2 Tsp salt
2 Tsp pure vanilla extract
1/4 Tsp ground nutmeg
Caramel Bourbon Vanilla Sauce (we substituted this easy caramel sauce recipe)
Heat oven to 325 degrees. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into eight slices, then quarter each slice; set brioche aside.
In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat.
Place 1 tablespoon caramel sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread.
Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more. Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.
Styled by Jess 