Friday 24 May 2013

Apple Cinnamon Bread Pudding with Lemon Custard Sauce

I still had some leftover cinnamon bread (brioche style loaf) and it was just old enough to be perfect for making a bread pudding (or yummy french toast).  This recipe is still moist after baking, but I added the lemon custard sauce for an extra treat.

Caramelized Apples:
2 1/2 Tbsp unsalted butter
3 apples, cut into chunks
1/4 cup brown sugar

Melt butter in pan; add sugar and apple chunks.  Cook on medium heat, stirring occasionally, until apples are a golden brown colour.

Bread Base:
4 cups cinnamon bread, cut into chunks
1/4 cup raisins

Combine in bowl.  Stir in caramelized apples.

Pudding Custard:
1 cup cream
1 1/2 cups milk
3 eggs
1 Tbsp lemon zest
1/2 cup white sugar
splash vanilla

Combine all ingredients, pour over bread and fruit.  Let mixture stand 45 minutes.  Ladle into individual buttered 4" ramekins.

Place on a tray with high sides, and pour hot water about halfway up the sides of the ramekins.  Bake for 30-40 minutes at 350 degrees F or until knife inserted in centre comes out clean.

While baking, prepare lemon custard sauce.

Lemon Custard Sauce:
2 large yolks
3 Tbsp white sugar
1 cup 10% cream (half and half)
1 1/2 cups milk
2 Tbsp lemon zest
1/2 tsp lemon juice
1/4 tsp vanilla

Mix yolks and sugar in a soup-size bowl.  Mix cream, milk and lemon zest in a pot over medium heat (or double boiler) and allow to scald.  Pour some of the hot mixture into the egg/sugar bowl, whisking quickly to avoid cooking the eggs.  Pour the heated egg mixture into the pot with the cream, place back on stove top. Cook, stirring frequently, until thickened.  Remove from heat, add vanilla and lemon juice.  Serve over the warm bread pudding.  Garnish with berries.

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