Caramel Apple Bread Pudding Recipe

DESSERTS

1. 1

   Prepare pan and bread

   Preheat the oven to 350°F (175°C). Butter a 9x13 inch baking dish using 1 tablespoon of the unsalted butter. Spread the bread cubes in an even layer in the dish.

2. 2

   Infuse milk with chamomile

   In a small saucepan, combine the 3 cups whole milk, 1 cup heavy cream, and the chamomile tea bag. Heat until steaming, then remove from heat and allow to steep for 5 minutes. Remove the tea bag and gently press to release flavor.

3. 3

   Make custard

   In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, and sea salt until the mixture is pale and smooth.

4. 4

   Temper and thicken custard

   Slowly whisk the warm chamomile-milk mixture into the eggs mixture to temper. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not boil. Remove from heat.

5. 5

   Apple filling

   In a skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced apples and the cinnamon; sauté until apples are just tender and lightly caramelized, about 5 minutes. Stir in a pinch of sea salt and remove from heat. Set aside.

6. 6

   Assemble pudding

   Spread the bread cubes in a soaked layer in the dish. Pour the custard over the bread and press gently to ensure all pieces soak up custard. Evenly distribute the apple mixture over the soaked bread. Drizzle the caramel sauce over the apples and swirl gently. Sprinkle the grated Pecorino Romano over the top.

7. 7

   Bake and rest

   Cover the dish with foil and bake for 40 minutes. Uncover and bake an additional 10 to 15 minutes, until the pudding is set and the top is lightly golden. Let rest for 10 minutes before slicing. Serve warm, with extra caramel if desired.