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Elizabeth of Cake or Death? chose Dorie‘s Apple Apple Bread Pudding for this week’s Tuesdays With Dorie recipe. Thanks for a great selection, Elizabeth!

Much to my surprise, many of my fellow TWD bakers get the heebie jeebies at the mere mention of bread pudding. Being as I am very pro-bread pudding, I hope at least a few of the anti-bread pudding folks gave this recipe a try. And do I dare to hope for a few converts? Absolutely!

You may be wondering why it’s called “apple apple bread pudding”. Well, that’s because it has carmelized apples as well as apple butter. Apples have always been one of my favorite fruits. Unfortunately, I became allergic to apples and many other fruits last year. Strange how you can suddenly become allergic to foods you’ve eaten all your life. While I can no longer enjoy fresh apples, I can eat baked apples to my heart’s content. According to my doctor, heat denatures the protein that triggers the allergic reaction. Hooray for heat!

In keeping with my full disclosure policy, I will say that this is not a dessert to make when in a rush. Once you have assembled the bread pudding, it must soak for 30 minutes, then bake at 325 ° for 1 hour 25 minutes, and then cool for at least 20 minutes.

For some unkown reason, my inner optimist took control Sunday night and convinced me I could make my Daring Cooks challenge and this recipe at the same time. When will I ever learn? Well, we didn’t end up eating dinner until close to 9:30 and dessert after 11 o’clock. Oy!

After being “good” yesterday and having a meatless Monday, I couldn’t wait to dive in to a bowl of bread pudding. I was a little worried about how well it would reheat, so I made a whiskey sauce using this recipe from Cooks.com:

8 tbsp. butter (1 quarter lb. stick) cut into 1/2 inch bits
1 c. sugar
1 egg
1/2 c. bourbon

Melt the butter bits in the top of a double boiler set over hot, not boiling, water. Stir 1 cup of sugar and 1 egg together in a small bowl and add the mixture to the butter. Stir for 2-3 minutes, until the sugar dissolves completely and the egg is cooked, but do not let the sauce come anywhere near a boil or the egg will curdle. Remove the pan from the heat and let the sauce cool to room temperature before stirring in the bourbon.

Apples + bread + custard + whiskey = happiness in a bowl!

Be sure to visit Elizabeth for the recipe and check out the rest of the Tuesdays With Dorie bakers to see their takes on this week’s recipe – you’ll find everything from a cardamom/rhubard bread pudding to one made with cranberry egg bread, cherry butter, and served with Creme Anglaise.

And if you haven’t heard of the “How to Cook Real Food” e-course yet, check out this video. You can find out all the details here.

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." ~Voltaire

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