Carmelized Apple Bread Pudding

  • Chardonnay
  • on DECEMBER 13, 2010
  • 59
  • 0
concannonVineyard_breadPuddingRecipe.jpgwith Concannon Conservancy Chardonnay Cream
Recipe from Concannon Vineyard

Comfort and sophistication in every luscious bite, this is sure to be a holiday hit at your table this season.

  • 4 large eggs
  • 1/2 c sugar, divided
  • 2 1/2 c hot milk
  • 1 t vanilla extract
  • 1/2 t grated lemon zest
  • 1/8 t grated nutmeg
  • 4 c cubed day old country style bread, crusted trimmed
  • 2 tbsp raisins
  • 2 tbsp butter
  • 4 c ¾ inch wedges Granny Smith apples, cored and peeled
  • 1 tbsp lemon juice
Butter sides and bottom of 5 cup soufflé dish. Heat oven to 350°F. Select a shallow pan large enough to hold soufflé dish. Have ready a kettle of boiling water. Whisk eggs and ¼ cup of sugar in large bowl until frothy; stir in milk, vanilla, lemon zest and nutmeg. Fold in bread and raisins. Cover and let stand.

Toss apples with lemon juice. Melt butter in large skillet; add apples and sprinkle with remaining ¼ cup sugar. Add apples; cook until golden, about 10 minutes. Arrange in bottom of soufflé dish, slightly overlapping; pour juices on apples. Spoon bread and custard into soufflé dish. Put soufflé dish in selected pan. Place pan in oven and add water to pan. Bake until pudding is set in center, about 55 minutes.

Cool to room temperature. Run knife around edges and invert on platter. Serve with Chardonnay Cream. Serves: 8

Chardonnay Cream
Whisk 4 egg yolks and ¼ c sugar in heat proof bowl or double boiler insert until creamy. Place over pot half filled with steaming water; whisk 2 minutes or until thickened. Gradually whisk in ½ cup Concannon Conservancy Chardonnay until blended.

*Visiting Livermore for the holidays? See all of our resources for hotels, restaurants, things to do and of course the event calendar for Livermore/Tri-Valley, CA!


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