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Clean recipe · cooking.nytimes.com

Apple Bread Pudding With Calvados Sauce

Original recipe: cooking.nytimes.com

Yield:
6 servings
Total:
1 hr 30 min
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Ingredients

  1. 6 tablespoons unsalted butter
  2. 3 cups apples, peeled, cored and sliced ½ inch thick
  3. 1 cup sugar
  4. ½ cup Calvados
  5. 3 ½ cups torn baguette in ½-inch pieces
  6. 2 cups half-and-half
  7. ½ vanilla bean, split
  8. 3 eggs, beaten
  9. ¼ teaspoon nutmeg
  10. 1 ½ cups fresh cider
  11. 1 ½ teaspoons cornstarch

Instructions

  1. Butter a 6-to-8-cup soufflé dish or other baking dish. Heat oven to 325 degrees.
  2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add apples, and sauté about 5 minutes, until apples start to brown. Add 3 tablespoons sugar. Sauté a minute or two, until sugar caramelizes. Transfer to a bowl. Add half the Calvados.
  3. Melt remaining butter in pan over low heat. Add bread, and toss a few minutes to coat with butter. Spoon half the apples into the baking dish, and top with half the bread. Repeat.
  4. Place half-and-half and vanilla bean in a saucepan. Scald. Stir in ½ cup sugar. Remove from heat. Whisk a little of this mixture into eggs; then slowly whisk eggs into half-and-half. Strain into baking dish, and dust with nutmeg. Place dish on a kitchen towel in a roasting pan. Add simmering water to come halfway up sides. Bake 40 minutes, until just set.
  5. Meanwhile, boil cider until reduced by half. Sift remaining sugar with cornstarch; whisk into cider. Simmer until thick. Add remaining Calvados. Serve warm on pudding.