Это предварительный просмотр рецепта "Apple and Almond Bread Pudding".

Рецепт Apple and Almond Bread Pudding
by Nikki S. Moore

I spent the first week of this month teaching a course on Stocks and Sauces at the John C. Campbell Folk School in Brasstown, NC. It was a magical week; one that left me feeling energized, inspired, and ready to plunge back into my work. My students were from as far away as Seattle and each brought curiosity, determination, and joy to the kitchen. Over five days, we commiserated over broken hollandaise and built our arm muscles whisking everything from veloute to beurre blanc. We gorged on spoonfuls of sauce and I hope to never have to taste multiple batches of mayonnaise ever again.

On the final night, my students and I prepared a special dinner that highlighted the techniques we had focused on over the week. We made a vinaigrette for a roasted beet salad with chunks of blue cheese and candied pecans to begin the evening. For the main course, we roasted chicken and made a pan gravy, whipped up a batch of mock hollandaise (we had had enough of the real thing by this point) for asparagus, and made a creamy mornay for an out-of-this-world macaroni and cheese. For dessert, we made this apple and almond bread pudding.

For all its simplicity it was the highlight of the meal and it wasn’t just because we had served it with a scoop of homemade ice cream made from several batches of creme anglaise with a swirl of caramel sauce. Although let it be known, that no one was complaining about this extravagant touch. It’s just a solid dessert and one that you should have in your repertoire.

I like a dessert that utilizes what I have on hand and day-old bread, eggs, and milk are never hard to find in my pantry. A traditional approach would have you prepare this dish with raisins, vanilla extract, and pecans, but replacing those ingredients with apple slices, almond extract, and almonds respectively gives your standard bread pudding a sophisticated twist.

The addition of an apple makes this a quintessential autumn recipe and one should make this now when apples are at their best. While I prefer a sweet-tart apple for this dish, any baking apple will do. The pudding can be made ahead, but I recommend adding the apple no more than 30 minutes before baking to prevent it from oxidizing.

Serves 6

In a small saucepan, bring the sugar, butter, and heavy cream to a boil, stirring often. In a small bowl, combine the water and cornstarch to make a slurry and then whisk it into the sugar and cream mixture. Reduce the heat to medium-low and let the sauce simmer for 5 minutes.

Remove the sauce from the heat and stir in the whiskey. Return the sauce to the heat and cook for 1 minute. Serve warm over the bread pudding.

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