Try this rustic and comforting take on seasonal ingredients like apples and maple syrup.
By Natasha Steinberg
Apple Turnover Bread Pudding with Maple Cream Sauce
- Total Time: 1 hour 20 mins
Description
Try this rustic and comforting take on seasonal ingredients like apples and maple syrup.
Ingredients
Scale
For Apple Turnover Bread Pudding
- 120 ml (1/2 cup) apple cider
- 1 cinnamon stick
- 1 tsp whole allspice berries
- 2 whole cloves
- 100 g (1 cup) dried apples, roughly chopped
- 28 g (2 Tbsp.) butter
- 2 Rome, Gala, or Fuji apples, peeled, cored, and cut into large chunks
- 1 tsp. ground cinnamon, divided
- 480 ml (2 cups) half-and-half
- 5 egg yolks
- 130 g (2/3 cup packed) dark brown sugar
- 60 ml (1/4 cup) pure maple syrup
- 1 Tbsp. pure vanilla extract
- 1/4 tsp. ground cloves
- 1/8 tsp. cardamom
- 1 tsp. kosher salt
- 455 g (1 lb) brioche (stale or toasted), chopped in large dice
For Maple Cream Sauce
- 120 ml (1/2 cup) pure maple syrup
- 42 g (3 Tbsp.) butter
- 120 ml (1/2 cup) heavy cream
- 1/8 tsp. ground cloves pinch cardamom
Instructions
- In a small saucepan set over low heat, combine cider, cinnamon stick, allspice berries, and whole cloves and bring to a simmer. Continue simmering for a few minutes then remove from heat and let stand 5-10 minutes. Strain cider to remove spices and combine with dried apples in a small bowl. Let soak for 45 minutes.
- Heat oven to 325 degrees F and position rack in the middle of the oven. Grease a 2-quart baking dish and set aside.
- Sprinkle 1/2 tsp. ground cinnamon over apples and toss to distribute. Heat butter in a large pan over medium-high heat. When foaming subsides, add apples and cook until slightly golden and just beginning to soften, about 5 minutes.
- In a medium bowl, whisk together half-and-half, yolks, brown sugar, syrup, vanilla, 1/2 tsp. ground cinnamon, ground cloves, cardamom, and salt until smooth. (Feel free to adjust the spices to taste.)
- Place bread, cooked apples, and soaked apples (including any additional liquid) in a large bowl and toss. Pour half-and-half mixture over the bread mixture and toss until bread is evenly coated. Let soak for 15 minutes, tossing one more time in between. Transfer to prepared baking dish.
- In a small saucepan, combine the syrup and butter and bring to a boil. Continue cooking until slightly thickened. Carefully whisk in the cream and cook until it just comes to a boil. Stir in the ground cloves and cardamom. (Again, feel free to adjust the spices to taste.)
- Pour 60 ml (1/4 cup) evenly overtop the bread pudding. Reserve the remaining sauce to use when serving the bread pudding.
- Bake the bread pudding for 45-50 minutes, until the top is golden and toasted and the custard is set. Let cool 5 minutes before serving.
- Garnish with Maple Cream Sauce and Spiced Apple Cider Caramel Sauce.
- Bread pudding can be assembled one day ahead and stored in the refrigerator. After baked, it will keep covered in the refrigerator for a couple of days.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Dessert
