Tuesday, January 25, 2011
A few weekends ago, Michael and I went out to eat at a local Gordon Biersch. We were totally in the mood for dessert, so we shared the Warm Apple Bread Pudding with a Whiskey Carmel Sauce. Hands down the best non-chocolate dessert I have ever had!! The bread pudding melts in your mouth. The carmel sauce adds a wonderful smooth, richness to the pudding. The ice cream, well does it really need an explanation? Everything is better with ice cream! We could not stop eating this wonder fullness. I decided I HAD to remake this dish at home.
After doing some internet research, I found a recipe that I was willing to try. It was amazing. We struggled with finding the perfect carmel sauce since the one at the restaurant was a whiskey sauce. The first two we tried did not work out the way we wanted. I decided to try the one listed with the recipe I found online and it was perfect!
I am submitting the recipe to this months What's Baking.
Jen at Beantown Baker challenged us to try something new, a new technique or new recipe. When we had the bread pudding, I instantly knew this was my goal for the challenge. I have never made a bread pudding, but have been wanting to give it a shot. I am so glad to have this under my belt and loved that this was our challenge. Please make this very soon! You will be glad you did. Enjoy!
Gordon Biersch Warm Apple Bread Pudding
Printer friendly recipe
Source: Meemo's Kitchen
The Bread Pudding
12 ounces (1/2 loaf) Texas Toast, or French Bread cut into 1-inch cubes
3 whole eggs
1 egg yolk
1 cup granulated sugar
1 3/4 cups whole milk
2 cups cream
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 Granny Smith apples, peeled and sliced thin
2 tablespoons butter
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter
1/2 cup brown sugar
1/4 cup whipping (heavy) cream (or milk if you must)
2 cups whole pecans
The Bread Pudding
Preheat oven to 350 degrees F. Butter the inside of a 10x5x3-inch loaf pan.
Mix eggs, egg yolk and 1 cup granulated sugar with electric mixer until the sugar is dissolved. Add milk, 2 cups cream, 2 teaspoons cinnamon, nutmeg, and 1/4 teaspoon salt. Pour mixture over cubed bread in another large bowl and gently fold bread over with your hands until all pieces are moistened. Let bread soak for 30 minutes.
The Sauteed Apples
Melt 2 tablespoons butter in a saute pan. Add sliced apples, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Saute apples, stirring often, f until they begin to soften.
Remove from heat, cooling apples until bread has finished soaking.
Assembling the Bread Pudding
Add a layer of approximately half the soaked bread into the bottom of the pan. Using a slotted spoon or your hands is the easiest way to do this. Be sure to save the soaking liquid, you will need it.Top with a layer of about half of the apple slices. Repeat with remaining half of bread, topping with remaining half of apples.
Pour the remaining liquid mixture that you used to the soak the bread over the bread cubes apple layers.
Bake for 45-60 minutes or until the top is beginning to brown.
Remove from oven and cool until you can cover and refrigerate to cool completely. You can serve this warm but the pudding will set up better when chilled.
The Caramel Sauce
Add ingredients for the caramel sauce to small saucepan. Boil for 4 minutes. Remove from heat to cool slightly.
Slice the pudding into six to eight portions, and lay each chilled slice on its side on a serving plate and microwave each one for 45 to 60 seconds or until warm. Spoon hot caramel sauce over and around the bread pudding. Sprinkle a handful of pecans around the pudding onto the caramel. Add a dusting of cinnamon and powdered sugar (tapped through a strainer) around the edge of the plate. Finish off each dessert with a scoop of vanilla ice cream. Dust scoop if ice cream with cinnamon
Serves 6 to 8.