APPLE BREAD PUDDING serves 8-10
2 tablespoons butter
3 large GRANNY SMITH apples (1 1/2 POUNDS), peeled and cut into 1/2-inch cubes
3 cups heavy cream
3 large eggs
1 large egg yolk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
16 ounce cinnamon-raisin bread loaf, cut into 3/4-inch cubes
1 LARGE croissant, broken into small pieces
1/4 cup golden raisins
4 tablespoons turbinado sugar
- Preheat oven to 375°.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add apples, and cook, stirring occasionally, 8-10 minutes or until softened and lightly browned.
- Whisk together cream, eggs, egg yolk, sugar and cinnamon in a large bowl until smooth.
- Stir in bread cubes and croissant pieces and let stand 5 minutes.
- Stir in cooked apples.
- Sprinkle 2 tablespoons turbinado sugar into a buttered 13- x 9-inch baking dish.
- Fold in bread pieces and raisins to apple mixture, and spread in an even layer into baking dish.
- Sprinkle with remaining 2 tablespoons turbinado sugar.
- Bake at 375° for 40-45 minutes or until light golden and center is set. Pudding will puff to the top of dish and pull away slightly from sides as it bakes.
- Cool 10 minutes.
- Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples if desired.
- If you like a thinner, crispier bread pudding use a larger baking dish to make a thinner layer. Personally I like LOTS of crispy edges! Next time I’ll make it in individual ramekins!
- To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes, then reheat in a 350° oven for 20 minutes.
Sautéed APPLES (OPTIONAL)
2 tablespoons butter
2 large Granny Smith apples, peeled and diced
3 tablespoons sugar
2 teaspoons fresh lemon juice
- Melt butter in a large skillet over medium heat.a
- Add apples, and sauté 2 minutes.
- Stir in sugar and lemon juice, stirring often, 6 to 8 minutes or until golden.
APPLE BRANDY Crème ANGLAISE (OPTIONAL)
1 cup heavy cream
2 large egg yolks
1/4 cup sugar
2 tablespoons apple brandy
1/4 teaspoon QUALITY cinnamon
- Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.
- Pour through a fine wire-mesh strainer into a bowl.
- Whisk together the brandy and cinnamon. Stir in to cream mixture.
- Fill a large bowl with ice and place cream mixture in ice, let stand, stirring constantly for 30 minutes.
- Cover and chill at least 1 hour or up to 3 days.
We recently took a walking tour of food in Carmel with several family members thanks to my wonderful nephew and his wife. Staci, the owner, was super personable guide with a GREAT sense of humor. We had a FANTASTIC time and thoroughly enjoyed ourselves. Staci went above and beyond with her knowledge of the Carmel area and the businesses she was introducing us to. The businesses and foods were well balanced to accommodate your palette and your walking pace. We highly recommend this tour on your next visit to the Carmel area.
One of the stops was to an olive oil company, Trio Carmel. One of the other stops was to a Carmel Honey Company that was begun by an enterprising young bee keeper for a 5th grade project that became a family business. Personally I can’t stand olive oil, but they had some wonderful flavored vinegars that I purchased (Peach and Cranberry Pear). Add in some of the wonderful honey and from there this recipe was born.
This is the perfect recipe for a summer’s evening. There are tons of fresh vegetables sautéed with flavorful balsamic vinegar and topped with roasted cashews, golden raisins and shaved Parmesan cheese. Plus one pan and NO oven! If it’s winter time and you WANT to use your oven, roast the veggies instead before tossing all together.
The beauty of this recipe is that with all the choices of flavored vinegars these days you can easily change up your flavor palette with this versatile recipe! I had some gorgeous fresh peaches that I tossed in also.
BALSAMIC BROCCOLI, BRUSSELS SPROUTS and CHICKEN SAUTE’ serves 4
Author – Tamy
3/4 pound Brussels sprouts, cleaned and halved
2 broccoli crowns, cleaned and chopped
1 cup rotisserie chicken pieces
2 tablespoons Avocado oil
1 tablespoon butter
FRESH ground sea salt
FRESH ground black pepper
2-3 tablespoons Peach balsamic vinegar or Cranberry Pear balsamic vinegar
1 tablespoon Bragg’s liquid aminos
1-2 tablespoon Meadowfoam honey
1/3 cup roasted cashews
1/3 cup golden raisins
1/4 cup Parmesan cheese
- Heat LARGE skillet over medium high heat.
- Add Avocado oil and butter.
- When melted, add Brussels sprouts and broccoli, sautéing 2-3 minutes. We like our Brussels sprouts a bit crispy so I usually add them first and get a crispy edge before I add the broccoli.
- Add 2 tablespoons water. Cover and cook for a minutes or two.
- Add Balsamic vinegar and liquid aminos and saute’ a minute or two more.
- Add honey and stir to coat.
- Add chicken pieces, raisins and cashews and saute’ a couple minutes more until heated through.
- Season with salt and pepper to taste.
- Drizzle with a touch more honey and Parmesan cheese before you serve.