Caramelized Apple and Rosemary Bread Pudding
This recipe was developed for a food and wine grazing event in Vancouver. To say it was a hit would be an understatement. I think most people were drawn to the comforting quality of this dessert and the interesting combination of rosemary, apple and ginger. Actually, the pairing of rosemary and apples comes from medieval times, when savoury and sweet often crossed over.
Ingredients
4 apples, peeled, cored and cut into 1-inch chunks
3/4 cup sugar
1/4 cup butter
6 eggs
4 tbsp sugar
6 tbsp honey
3 cups cream
2 cups milk
2 tsp vanilla
1 tsp rosemary
1/4 cup candied ginger, chopped
6 slices of challah, 1/2-inch thick cut into 2-inch cubes
Directions
Preheat oven to 350°F.
Melt the butter. Add 3/4 cup sugar and cook until the sugar starts to caramelize. Add the apples and cook until slightly softened and caramelized. Remove from heat and let cool.
Meanwhile, beat the eggs, remaining sugar, honey, cream, milk and vanilla until combined. Place the bread cubes in a gratin dish and scatter the apples, rosemary and candied ginger over the top. Pour the egg mixture over the bread and apples. Bake for 45 minutes.
Serve warm with crème fraîche and caramel sauce.
Serves 6