apple-raisin
bread pudding
PREP: 20 MIN. BAKE: 40 MIN.
YIELD: 12 SERVINGS (1-1/4 CUPS SAUCE)
Janelle Fahnestock
“Our six children love this for break-
fast on chilly mornings, but it’s a pumpkin creme brulee
yummy dessert as well. It makes the PREP: 20 MIN. BAKE: 25 MIN. + CHILLING
kitchen smell warm and cozy.”
YIELD: 8 SERVINGS
3 Tbsp. butter, melted
1 loaf (1 lb.) day-old
cinnamon-raisin bread, cubed
Tamara Leonard Merritt
RALEIGH, NC
8 egg yolks
3 cups chopped peeled tart
apples
1/3 cup plus 1/2 cup sugar,
divided
7 eggs
3 cups heavy whipping cream
2-1/2 cups milk
3/4 cup canned pumpkin
3/4 cup sugar
1-1/2 tsp. vanilla extract
3 tsp. vanilla extract
1/2 tsp. ground cinnamon
VANILLA SAUCE:
2/3 cup sugar
1/4 tsp. each ground ginger,
nutmeg and cloves
1 Tbsp. cornstarch
In a small bowl, whisk egg yolks
1/8 tsp. salt
and 1/3 cup sugar. In a small
1 cup cold water
saucepan, heat cream over
1 Tbsp. butter
medium heat until bubbles form
1 tsp. vanilla extract
around sides of pan. Remove from
the heat; stir a small amount of
Pour butter into a 13-in. x 9-in.
hot cream into egg yolk mixture.
baking dish. Combine bread cubes Return all to the pan, stirring con-
and apples; sprinkle over butter. In stantly. Stir in the pumpkin, vanilla
a large bowl, whisk the eggs, milk, and spices.
sugar and vanilla. Pour over bread. Transfer to eight 6-oz. ramekins
Bake, uncovered, at 325° for 40-45 or custard cups. Place ramekins in
minutes or until a knife inserted
a baking pan; add 1 in. of boiling
near the center comes out clean.
water to pan. Bake, uncovered,
In a small saucepan, combine the
at 325° for 25-30 minutes or until
sugar, cornstarch, salt and water
centers are just set (mixture will jig-
until smooth. Bring to a boil over
gle). Remove ramekins from water
low heat, stirring constantly. Cook bath; cool for 10 minutes. Cover
and stir for 1-2 minutes or until
and refrigerate for at least 4 hours.
thickened. Remove from the heat; If using a creme brulee torch,
warm bread pudding.
sugar with the torch until caramel-
ized. Serve immediately.
If broiling the custards, place
ramekins on a baking sheet; let
stand at room temperature for 15
minutes. Sprinkle with remaining
sugar. Broil 8 in. from the heat for
4-7 minutes or until sugar is
caramelized. Refrigerate for 1-2
hours or until firm.
For more sweet
treats fit for the
holidays or any day,
com/holidaybaking
MORE!
“Add sparkle to your holiday get-togethers with this festive mocktail, the perfect drink for all your holiday entertaining.”
5 I F ' F T U J W F 4 Q B S L M F S DIRECTIONS Fill a tall glass with ice. Add cranberry juice drink. Top with sparkling water. Garnish with a lime wedge. Makes 1 serving For even more ways to enjoy cranberries, visit www.OCEANSPRAY.COM
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