I don’t know about you, but I can never resist the smell of bread pudding baking in the oven. It’s one of those things that can drive you a little mad – and make you want to dig in before it’s cooled down enough to eat.
Today’s recipe is an all-time favorite. The cranberries add a bit of tartness to the sweet apples, while the Calvados makes the pudding a grown-up affair.
Although this dessert will taste perfectly delicious with vanilla ice cream, the rosemary gelato truly transforms it into a festival of flavor. And the last touch – the apple cider reduction – intensifies the apple flavors and brings extra moistness to the puddings.
For a sophisticated touch, serve this dessert in individual portions, as shown above. But if that feels too daunting, you can also bake your bread pudding in a single dish and serve it family style.
Either way, I promise, everyone will be scraping their plates and licking their spoons!
Apple-Cranberry Bread Puddings with Rosemary Gelato and Cider-Calvados Reduction
serves 8
active time: 40 min
For the apple mixture
- 1 1/4 lbs (567gr) Jonagold, Empire or McIntosh apples (3 large) – peeled, cored and cut in 1/2” pieces
- 1 tablespoon lemon juice
- 1 cup fresh (or frozen) cranberries – coarsely chopped (use food processor)
- 1/4 cup organic sugar
- 1 1/2 teaspoons finely grated orange zest (use microplane grater)
- 1/4 cup Calvados (or Brandy)
- 6 oz (170gr) brioche or Challah bread – cut in 1/2” cubes
For the custard
- 3 large organic eggs – lightly beaten
- 1 large organic egg yolk
- 1/4 cup organic sugar
- 3/4 cup heavy cream
- 1 cup milk
- 1/4 teaspoon ground cinnamon
For the reduction
- 2 cups apple cider
- 1/3 cup organic sugar
- 1/2 cup Calvados (or Brandy)
- 1 recipe Rosemary Gelato with Crème Fraîche (or vanilla ice cream)
- 8 half-cup capacity ramequins (or 1 medium ceramic baking dish) – buttered and floured
- Preheat oven to 350°F (177ºC).
- Step 1: Place the apple pieces in a large bowl and toss with the lemon juice. Add the cranberries, sugar, orange zest and Calvados and toss well. Add the brioche or Challah cubes, toss again and set aside.
- Step 2: To make the custard – In a medium bowl, whisk the eggs, egg yolk, sugar, cream, milk and cinnamon until well blended.
- Step 3: Pour the custard into the apple mixture and toss. Let stand for 5 minutes so that the bread soaks up some of the liquids. Spoon the mixture into the prepared ramequins (or prepared baking dish) up to 1/4” from rim. Bake for 55 to 60 minutes, until the bread puddings are golden-brown and bubbly.
- Step 4: To make the reduction – Place the apple cider and sugar in a medium heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat to medium-high to medium and fast-simmer, uncovered, until the liquid has almost completely evaporated and the syrup looks foamy, about 20 to 25 minutes. Within a few seconds, the foam will become two shades darker (be careful not to burn the syrup at this stage). Immediately add the Calvados and continue simmering for 1 minute. Remove from heat and cool to room temperature.
- Step 5: When the bread puddings are warm, but not hot, un-mold them. Then place each pudding in the center of a dessert plate, top-side-up. Top each pudding with a small scoop of rosemary gelato or vanilla ice cream, drizzle with the reduction and serve. Alternatively, if the bread pudding was made in a single baking dish, spoon the pudding in dessert bowls, scoop gelato or ice cream on the side, drizzle with the reduction and serve.
- Cook’s note: The bread puddings can be made up to 2 days ahead. To serve, re-heat at 350°F (177ºC) for 5 to 8 minutes. They will lose their flavor if refrigerated for a longer time. Serve warm.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 18 comments… read them below or add one }
Hello Viviane, We love bread pudding. Thank you for your recipe it looks delicious. A new treat for us all! Yummy.
This looks amazing!!! I just love how this looks. Pinning it now.
Oh, my gosh…what a fabulous combination of flavors! I’m a huge bread pudding fan…and wish I had one of those gorgeous ramekins in my kitchen! My best to you this holiday season!!!!
Haven’t made bread pudding in a long while..I love the combination of apples and cranberries in this recipe. Beautiful!
I wish you and yours a joyful and relaxing holiday season!
Angie
What a sophisticated combination of flavors and an elegant presentation. A perfect way to end a holiday meal.
Wow! Talk about a show-stopper! Merry Christmas!
I adore all the various flavors here, all complimenting each other. I am a fan of bread pudding to but that gelato really has me curious. Happy Holidays!
These are so beautiful and look amazing!
Oh Viviane – leave it to you to elevate the bread pudding. Love all these elements. So festive! Wishing you a very Merry Christmas and a fabulous New Year!
LL
These are beautiful!
Wow. This bread pudding looks so good! I could definitely handle a few of these.
What a wonderfully elegant dessert. I hope you and yours have a healthy, happy 2012!
it is such a beautiful presentation, the light in your photos is amazing and the pudding sounds quiet good!
I love bread pudding, what an interesting new take on it! I love the idea of the rosemary with it.
I love this dessert…what a gorgeous combination of flavors with each of these components! I’ve been hoarding cranberries and still have a nice stockpile. I’d really like to try this rosemary/cranberry combo.
This bread pudding has my mouth watering! I’m not a rosemary fan, but I think basil gelato could be great too! Happy New Year Viviane! :D
Hi everyone! Thank you all for your wonderful comments. I’m very sorry for not answering sooner, but the holidays got the better of me.
Hope you’re all having a great beginning to your New Year… and as always, happy cooking and bon appétit!
I love the individual cups of bread pudding with interesting flavor of apple cider reduction.