Recipe

Brandy Apple Bread Pudding Recipe

	Midgelet / All my dishes 1 year, 2 months ago swerve this apple, brandy and raisin pudding with caramel sauce warm or room temp with a side of ice cream or whipped cream. Prep:30m Cook:40m Servings:6	Midgelet
	apples bread pudding moist brandy caramel raisins

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Ingredients

6 oz (180 grams) superfine sugar

3 oz (75 grams) raisins

2-3 tablespoons (30-45 ml) brandy

12 slices of day-old bread or cake

12 fl oz (350 ml) milk

3 large eggs

Pinch of salt

3 oz (75 grams) unsalted butter

5 apples

Directions

Put 3 oz (75 grams) of sugar and 4 fl oz (100 ml) of water in a saucepan.

Heat gently until the sugar has dissolved, then bring to a boil and heat for about 5 minutes until it turns to a caramel color.

Immediately, carefully pour the caramel into a 9 inch (23 cm) deep ring mold and swirl to coat the bottom of the mold.

Put the raisins in a small bowl, cover with the brandy and leave to marinate for 30 minutes.

Put the bread or cake in a large dish and pour over the milk.

Set aside.

Meanwhile, core, peel and thinly slice the apples.

In a large bowl, whisk together the remaining sugar with the eggs, salt and butter until well blended.

Drain the raisins and add to the sugar mixture with the brandy and the apple slices.

Drain the soaked bread, add to the mixture and blend the ingredients together.

Preheat the oven to 350 F. (180 C.)

Pour the apple and bread mixture into the mold, spreading it in evenly.

Place the mold in a roasting tin and fill the tin with enough boiling water to come 1 and 1/2 inch (4 cm) up the sides of the mold.

Bake in the oven for 45 minutes until set.

Remove the mold from the tin, let it stand for 2 minutes, then place a serving dish over the top of the mold and carefully invert the pudding onto it.

Shake and release the pudding and the sauce.

Serve warm, cut into wedges.

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