Bread and Sauternes pudding with cinnamon and apple caramel
This pudding has no butter in it but otherwise it’s very similar to bread and butter pudding. Serve the pudding with a glass of Sauternes for good measure.
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Serves
6
Cooking Time
Prep time 30 mins, cook 40 mins (plus soaking, cooling, chilling)
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5
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eggs
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400 ml
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pouring cream
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300 ml
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milk
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50 gm
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caster sugar
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80 ml
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Sauternes
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210 gm
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crustless day-old pain au raisin, cut into 2½cm cubes
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For greasing:
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butter
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For dusting:
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ground cinnamon
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For dusting:
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demerara sugar
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To serve:
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vanilla ice-cream
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| Apple caramel |
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120 gm
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caster sugar
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80 ml (1/3 cup)
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clear apple juice
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1
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Whisk eggs, cream, milk, caster sugar and Sauternes in a bowl to combine, set aside.
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2
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Preheat oven to 180C. Scatter bread in a buttered 1-litre ovenproof dish. Pour cream mixture evenly over bread and stand until bread has completely absorbed cream (20-30 minutes). Dust with cinnamon and demerara sugar, then bake until golden and custard is set (30-40 minutes).
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3
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Meanwhile, for apple caramel, combine sugar and 80ml water in a saucepan over medium-high heat, stir until sugar dissolves, brushing down sides of pan with a wet pastry brush (1-2 minutes), then cook until caramel (10-12 minutes). Add apple juice (be careful as mixture will spit), then stir until dissolved (1-2 minutes). Cool to room temperature, then refrigerate until chilled.
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4
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Serve pudding hot or at room temperature with apple caramel and vanilla ice-cream.
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This recipe is from the August 2010 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Lynsey Fryers-Hedrick and Lisa Featherby