Apple Bread And Butter Pudding With Toffee Sauce
From food4all 17 years ago
- 20 minutes to make
- Serves 6
A great winter dessert. all apple butters are not created equal, spend the time to find the right brand. I use a brand called filsinger's. It brings this dessert to life.....the pecans add depth and texture, the sauce provides silky sweetness. Read more ............ See less
Ingredients
- 8 pcs sliced potato bread 1 day old 3/8” thick shopping list
- 2oz melted butter shopping list
- ½ cup apple butter shopping list
- custard: shopping list
- 6oz milk shopping list
- 2 oz 35% shopping list
- 2 lg eggs shopping list
- 2 lg egg yolks shopping list
- 2 tbsp sugar shopping list
- 1 tsp vanilla shopping list
- pecan praline: shopping list
- 3 oz (3/4 cup) pecans coarse crumb shopping list
- 2 oz white sugar shopping list
- ½ tsp cinnamon shopping list
- ½ tsp ginger shopping list
- ¼ tsp nutmeg shopping list
- toffee sauce: shopping list
- 80 gm yellow sugar shopping list
- 80 gm corn syrup shopping list
- 80 gm unsalted butter shopping list
- 80 gm 35% cream shopping list
How to make it
- Preheat your oven to 350 degrees.
- Start by cutting the bread circles. Using a set of pastry cutters, cut 12 x 2” rounds and 6 x 2 ½” rounds on a firm work surface. Butter each circle with a good dab of butter. Butter the insides of the ramekins. Place one 2” round into the bottom of each ramekin. Drop a teaspoons worth of apple butter onto each disc followed by another 2” round then press down to evenly distribute the apple butter. Drop another teaspoons worth of apple butter onto the next layer and finish by pressing the 2 ½” round on top then press again to distribute.
- custard:
- Place all the eggs, sugar and vanilla into a small bowl and whisk together to blend. Place the milk and the cream into a small saucepot and heat just to scald.
- Pour the milk into the egg mixture while whisking quickly to incorporate.
- Ladle some of the mixture into each ramekin to fill. Use your fingers to slightly pull the sides away of the bread to allow to fill more custard a bit at a time until full. Place the ramekins into a 2” high walled casserole. Add enough boiled water to come halfway up the sides of the ramekins then place into the oven and bake for 20-22 min or until set.
- pecan praline:
- for a few minutes. place the sugar and pecans into a heavy stainless frying pan and set on high heat until the sugar turns into a clear liquid . reduce the heat to medium and stir with a wooden spoon for 3-4 minutes. the sugar will deepen with color. cook until the nuts are lightly toasted. remove from the heat and add the remainder of the ingredients sprinkling evenly over the praline to distribute. toss for a few seconds then pour onto a lightly oiled baking sheet to cool for 15 minutes.
- toffee sauce;
- Place all of the ingredients into a small saucepot and bring to a boil. Simmer for 2 -3 minutes then remove from heat..
- assembly:
- Turn each pudding onto a pasta bowl base side down. Spoon a bit of the sauce around the each pudding then finish with a sprinkling of the pecan praline.
The Rating
Reviewed by 3 people-
Beautiful recipe but would you mind converting the grams to tsp or tbs since I am terrible at conversion and don't want to get it wrong. thanks!
greekgirrrl
in Long Island loved it
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