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Peter Herdic House Bread Pudding

Visit the elegant Peter Herdic House restaurant on Millionaire’s Row in Williamsport Chef and owner Liz Miele  prepares a Smoked Salmon and a family Apple...

Visit the elegant Peter Herdic House restaurant on Millionaire's Row in Williamsport Chef and owner Liz Miele  prepares a Smoked Salmon and a family Apple Bread Pudding recipe.

 

Daisy's Apple Bread Pudding
serves 9
Caramelized Apples:
4 T. butter
1/3 c. light brown sugar
1/2 t. cinnamon
2 large Granny Smith apples, peeled and cubed
3 T. bourbon
Custard:
2 c. heavy cream
1 c. milk
2 eggs plus 3 egg yolks
1/2 c. sugar
dash vanilla
Assembly:
1 c. cubed stale bread
Directions:
Melt butter over medium-high heat in a saute pan and whisk in brown sugar. Whisk until sugar dissolves and starts to bubble. Add apple cubes and cinnamon and stir until mixture is hot and bubbly. Add bourbon and flame. Cook apples until liquid reduces to a thick syrup. Spread apple mixture in bottom of a glass 9x9 baking dish. Sprinkle with bread cubes.
Scald milk and cream in a medium saucepan. Whisk eggs, yolks, sugar and vanilla in a medium bowl. Slowly add the milk mixture in a stream, whisking constantly. Pour custard mixture through a strainer over the bread in the glass baking dish, thoroughly coating bread cubes. Let stand for at least 10 minutes, until bread absorbs custard. Bake at 350 degrees for 45 minutes, until top is golden brown and a knife inserted in the center of the dish comes out clean. Let cool, cut into squares, and serve with whipped cream and cinnamon.

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