Apple Bread Pudding With Brandy Butterscotch Sauce
Innisfree restaurant, glacier, washington. Fred and lynn berman are organic farmers who opened a restaurant to showcase their favorite seasonal foods. Harvest time is lynn berman's favorite time of year, when she often turns crisp, tart apples into this homey bread pudding. From the best northwest places cookbook (volume 1). For the apples, use preferably jonagold, spartan, or melrose, cored and cut in 1/2-inch slices.
Steps
Preheat the oven to 350f.
Lightly grease a 9- by 13-inch baking dish.
Crumble the bread into coarse crumbs , using your hands.
Sprinkle two-thirds of the crumbs into the prepared baking dish.
Arrange the apple wedges over the bread in rows , overlapping them slightly.
Combine the eggs , half-and-half , 1 cup of the sugar , 2 teaspoons of the cinnamon , and the nutmeg and cloves in a large bowl.
Beat well , then pour the mixture over the apples and bread.
In another bowl , combine the ground hazelnuts with the remaining bread crumbs , 1 / 4 cup brown sugar , and 1 / 2 teaspoon cinnamon.
Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
Bake until the pudding is lightly browned and a knife inserted in the center comes out clean , 60 to 70 minutes.
Make the sauce while the bread pudding is baking.
Combine the butter and honey in a deep , medium-sized saucepan and heat over medium-low heat until both are melted and smooth.
Bring to.
Ingredients
bread, apples, eggs, half-and-half, dark brown sugar, ground cinnamon, ground nutmeg, ground cloves, ground hazelnuts, butter, honey, whipping cream, brandy