1 loaf French bread
1/2 pound butter
1/2 pound sugar
1 tablespoon butter for baking dish
2 Opal Apples
1 teaspoon cinnamon
3 egg yolks
1 cup sugar
1 each vanilla bean split or a teaspoon vanilla extract
1 pint heavy cream
1/4 pound butter, chilled
3/4 cup brown sugar
1 pint heavy cream
1/2 teaspoon salt
Crème anglaise (see below)
Sauce Anglaise
Caramel Sauce
Preheat oven to 375 degrees. Wash, peel, and core apples. Slice apples thin, this works well with a mandoline. Combine sugar and butter in a bowl, mix until well blended. Cut bread into 3/8 inch slices. Spread the sugar and butter mixture on the bread. Make small sandwiches of the bread by using two slices of buttered bread, place 2 or 3 apple slices in the middle with a sprinkle of cinnamon. Butter a 9 x 13 inch baking dish. Place the butter sandwiches into the baking dish, between each sandwich add 1 or 2 slices of apple.
Heat up the cream and the vanilla bean on the stove until it almost starts to boil. Meanwhile combine the egg yolks and sugar in a bowl and whisk well. When the creams reaches the almost boiling point, turn off and remove the pot from the flame. Temper the yolks, by ladling a small amount of cream to the bowl and mixing well. Then add the yolk sugar mixture to the cream, whisk well so that it does not curdle. Place over a low flame for 2 minutes whisking until it starts to thicken.
Pour sauce over the bread in the baking dish, cover the dish. Place the 9 x 13 inch baking dish into a water bath, and bake for approximately 40 minutes. Remove cover and bake uncovered for 10 minutes.
While the bread pudding is cooking in the oven prepare the caramel sauce by combining the sugar and butter in pot and cook over a medium-high flame. Whisk well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the flame and whisk in the cream to combine. Allow to cool to room temperature.
To serve place a portion of the bread pudding on a plate and drizzle with the caramel sauce.
1/2 pound butter
1/2 pound sugar
1 tablespoon butter for baking dish
2 Opal Apples
1 teaspoon cinnamon
3 egg yolks
1 cup sugar
1 each vanilla bean split or a teaspoon vanilla extract
1 pint heavy cream
1/4 pound butter, chilled
3/4 cup brown sugar
1 pint heavy cream
1/2 teaspoon salt
Crème anglaise (see below)
Sauce Anglaise
Caramel Sauce
Preheat oven to 375 degrees. Wash, peel, and core apples. Slice apples thin, this works well with a mandoline. Combine sugar and butter in a bowl, mix until well blended. Cut bread into 3/8 inch slices. Spread the sugar and butter mixture on the bread. Make small sandwiches of the bread by using two slices of buttered bread, place 2 or 3 apple slices in the middle with a sprinkle of cinnamon. Butter a 9 x 13 inch baking dish. Place the butter sandwiches into the baking dish, between each sandwich add 1 or 2 slices of apple.
Heat up the cream and the vanilla bean on the stove until it almost starts to boil. Meanwhile combine the egg yolks and sugar in a bowl and whisk well. When the creams reaches the almost boiling point, turn off and remove the pot from the flame. Temper the yolks, by ladling a small amount of cream to the bowl and mixing well. Then add the yolk sugar mixture to the cream, whisk well so that it does not curdle. Place over a low flame for 2 minutes whisking until it starts to thicken.
Pour sauce over the bread in the baking dish, cover the dish. Place the 9 x 13 inch baking dish into a water bath, and bake for approximately 40 minutes. Remove cover and bake uncovered for 10 minutes.
While the bread pudding is cooking in the oven prepare the caramel sauce by combining the sugar and butter in pot and cook over a medium-high flame. Whisk well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the flame and whisk in the cream to combine. Allow to cool to room temperature.
To serve place a portion of the bread pudding on a plate and drizzle with the caramel sauce.
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