Finally the recipe! I made it, I tried it, I'm adjusting it for you. I like my food sweet. Like cavity inducing sweet. This certainly wasn't sweet enough. But if you don't want cavities, just cut down on the sugar. Enjoy! Also! From other tasters, this is a "drier/breadier" bread pudding by the way.
Cinnamon Crumble Apple Brandy Bread Pudding
Used: 11x7 glass baking dish
Servings: 6
Serving size: 3x3in piece
Total time: 1hr+
Ingredients:
1 very stale sweet baguette
5 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
3 cups low fat milk
1/4 tsp cinnamon
1 tsp vanilla extract
Splash of Calvados apple brandy (optional)
1. Preheat oven to 350F
2. Butter dish on all sides. Lightly!! (I made it look like frosting and that was not a good idea)
3. Cut the bread into 1 inch cubes. There was no need to toast the bread because it was so dry I got cut! But if your bread is not rock hard stale, do toast it as a dry bread will soak in more of the milk mixture
4. Beat the eggs then add all the rest of the ingredients. Whisk thoroughly.
5. Taste as you go is key! Don't drink it as raw eggs are risky to eat.
6. Put the bread into the milk mixture. Allow it to soak for 10minutes
Crumble
2 tbsp melted butter
1/2 cup flour
2 tsp cinnamon
3 tbsp brown sugar
1. Mix all the dry ingredients together first
2. Slowly add the melted butter while stirring the dry ingredients
3. Stop when crumbles are formed
Place the bread into the buttered dish and put the crumbles on top.
Cover the dish with foil and cook for 30minutes. Uncover and cook for another 30-40minutes.
It's done when you poke it with a fork and there is only a little bit of moisture on the end.
Keep the dish uncovered so the top doesn't get soggy. Eat!
Science of this recipe tomorrow! Carbs!
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