Apple-Cranberry Bread Pudding with Cider-Calvados Reduction

Apple-Cranberry Bread Pudding with Cider-Calvados Reduction
Viviane Bauquet Farre

Ingredients

For the reduction

  • 2 Cups  apple cider
  • 1/3 Cup  sugar, preferably organic
  • 1/2 Cup  calvados or brandy

For the apple mixture

  • 1 1/4 Pound  Jonagold, Empire, or McIntosh apples (3 large), peeled, cored, and cut into 1/2-inch pieces
  • 1 Tablespoon  lemon juice
  • 1 Cup  fresh or frozen cranberries, chopped coarsely
  • 1/4 Cup  sugar, preferably organic
  • 1 1/2 Teaspoon  finely grated orange zest
  • 1/4 Cup  calvados or brandy
  • 6 Ounces  brioche or challah bread, cut into 1/2-inch cubes
  •   Butter, for the ramekins
  •   All-purpose flour, for the ramekins

For the custard

  • large eggs, preferably organic, beaten lightly
  • large egg yolk, preferably organic
  • 1/4 Cup  sugar, preferably organic
  • 3/4 Cups  heavy cream
  • 1 Cup  milk
  • 1/4 Teaspoon  cinnamon
  •   Vanilla ice cream, for serving

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.

See all apple recipes.

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Directions

For the reduction

Place the apple cider and sugar in a medium-sized, heavy-bottomed saucepan and bring to a boil over high heat. Reduce the heat to medium-high to medium and simmer vigorously, uncovered, until the liquid has almost completely evaporated and the syrup looks foamy, about 20-25 minutes.

Within a few seconds, the foam will become 2 shades darker (be careful not to burn the syrup at this stage). Immediately add the calvados and continue simmering for 1 minute. Remove from the heat and cool to room temperature.

For the apple mixture

Preheat the oven to 350 degrees.

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. Butter and flour eight ½-cup ramekins or 1 medium-sized baking dish. Set aside.

For the custard

In a medium-sized bowl, whisk together all of the ingredients until well blended. 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 ramekins up to ¼ inch from the rims. Bake until golden-brown and bubbly, about for 55-60 minutes.

When the bread puddings are warm, but not hot, unmold them. Then place each pudding in the center of a dessert plate, top side up. Top each pudding with a small scoop of 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.

Notes

Note: The bread puddings can be made up to 2 days ahead. To serve, reheat in the oven at 350 degrees for 5-8 minutes. They will lose their flavor if refrigerated for a longer time. Serve warm.

Nutrition

Calories per serving:

392 calories

Dietary restrictions:

Low Sodium Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

20%

Servings:

8
  • Fat 105g 161%
  • Carbs 416g 139%
  • Saturated 55g 275%
  • Fiber 24g 97%
  • Trans 0g
  • Sugars 299g
  • Monounsaturated 33g
  • Polyunsaturated 9g
  • Protein 52g 103%
  • Cholesterol 1,098mg 366%
  • Sodium 1,072mg 45%
  • Calcium 752mg 75%
  • Magnesium 150mg 37%
  • Potassium 2,108mg 60%
  • Iron 10mg 57%
  • Zinc 6mg 37%
  • Phosphorus 979mg 140%
  • Vitamin A 1,279µg 142%
  • Vitamin C 56mg 93%
  • Thiamin (B1) 1mg 81%
  • Riboflavin (B2) 2mg 143%
  • Niacin (B3) 10mg 49%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 315µg 79%
  • Vitamin B12 3µg 54%
  • Vitamin D 9µg 2%
  • Vitamin E 7mg 35%
  • Vitamin K 27µg 34%
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