This dish was inspired by the time I spent in the Normandy region of France. Calvados is the regional liquor–a brandy made from apples. I came across this recipe, and it blends my Louisianan culture of custdary bread puddying with Normandy, France via the Calvados.
I was also fortunate to have a small bottle of Calvados on hand. I purchased Calvados of Father Thomas in Normandy. I never got around to opening it, so I was really excited that the recipe called for it.
- 6 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup packed dark brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup heavy whipping cream
- 2 tablespoons apple brandy (like applejack or Calvados)
- 1 1-lb. loaf pain rustique, all crust trimmed, cut into 1″ cubes
- 3 tablespoons unsalted butter
- 2 and 1/2 pounds apples (i used a combination of Granny Smith and Red Delicious)
- 1/4 cup pure maple syrup
- 1/4 cup packed dark brown sugar
- Prepare Custard: Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and salt in large bowl. Add milk, cream, and brandy and whisk until blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on the bread cubes to submerge.
- Position a rack in the bottom third of the oven. Preheat to 350 F. Generously butter 9×5 inch glass or ceramic loaf pan with at least 3″ high sides. Melt 3 tablespoons of butter in a large nonstick skillet over medium-high heat. Add apple slices and saute until deep golden and beginning to soften, stirring and turning frequently, 10-12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens, about 1 minute. Remove from heat.
- Mix half of apple slices into bread-custard mixture. Transfer to prepared loaf pan. Arrange remaining apple slices atop bread pudding in rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet.
- Bake bread pudding until puffed and cracked on top, apples are deep brown, and
- instant read thermometer inserted deep into bread pudding registers 170 F to 180 F,
- about one hour and 30 minutes. Pudding will rise above the pan. Remove from oven and let rest at room temp for 45 minutes. During this time, the pudding will fall. Brush additional maple syrup on top of pudding. Spoon into bowls and serve warm or at room temp. with vanilla ice cream.
- I noticed that this tasted waaaaay better the second day, but not as good the third day.
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