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Bread pudding with apples and cinnamon

Bread pudding with apples and cinnamon, Prescriptions, Any category, Any kitchen, Italian cuisine, Pastries and desserts, Pudding, Bread

Ingredients portion 6

Butter ½ tablespoon

Green apples 1 piece

Cinnamon sticks 1 piece

Brown sugar 2 tablespoons

Apple juice ½ cup

Croissant 3 pieces

Cream of 30% 1 cup

Sugar 5 tablespoons

Chicken egg 2 pieces

Ground cinnamon 0.1 teaspoon

Cooking instructions 1 hour

1 Peel the apple, remove the seeds and cut into thin slices. Crumble the croissants finely or cut into small cubes.

2 Melt the butter in a heavy saucepan over a medium heat. Toss the apples and cinnamon stick in the hot oil. Sauté over a moderately high heat for 3 minutes.

3 Add the brown sugar to the apples and, stirring continuously, leave on the heat for about 2 minutes.

4 When the sugar has melted and the apples are beginning to caramelize, pour the apple juice into the saucepan. Continue to cook over a medium heat for 3 to 4 minutes until the apples are soft and all the juice has evaporated. Remove the cinnamon stick from the saucepan.

5 Put the apples into the heatproof square baking dish (23×23 cm) or any 2.5-litre shallow baking tray. Place the finely chopped croissants on top of the apples.

Duck in the oven with oranges and honey glaze

6 Whisk together the cream, eggs and a quarter of a cup of granulated sugar. Place the mixture in an even layer in the tin with the apples and croissants. Sprinkle the sugar (1 tablespoon) over the mixture and place in the preheated oven.

7 Bake at 190 degrees for 25-30 minutes. Wait until the top layer of pudding has hardened and darkened slightly and remove from the oven.

8 Leave the pudding at room temperature for 10 minutes. When it has cooled a little, sprinkle over the cinnamon. Serve warm with vanilla ice cream.

Recipe tip Croissants may not be very fresh.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .