Dessert
Brown Butter Apple and Brandy Bread Pudding
Korbel Champagne Cellars
13250 River Road
Guerneville, CA 95446-9538
korbel.com
- RECIPE YEAR: 2015
- RECIPE BY: Tricia Brown
- YIELD: Serves 10
- PAIRS WELL WITH: Sweet Cuvee
This delicious dessert is the ultimate comfort food. The apples are browned with butter and then simmered with brandy to create a luscious sweet finish, perfect for a chilly evening meal. We like to accompany this dessert with our Sweet Cuvee or any of our brandy.
Ingredients:
- 1 pound brioche, cut into 1-inch pieces
- 5 tablespoons unsalted butter
- 2 large Granny Smith apples, peeled, cored and cut into 1/2-inch pieces
- 1 cup turbinado sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 cup Korbel brandy
- 6 eggs, beaten
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Sweetened whipped cream or crème fraîche for serving
Directions:
Preheat the oven to 350°F. Spread the brioche on a large rimmed baking sheet and toast in the oven, stirring once or twice, until lightly golden and dry, about 10 minutes. Meanwhile, in a large fry pan over medium heat, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl. Add the apples to the pan along with 1/4 cup of the turbinado sugar. Cook, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon and cardamom. Remove from the heat and add the brandy. Return the pan to medium heat and cook until the sauce is syrupy, about 1 minute. In a large bowl, whisk together the eggs, milk, cream and the remaining 3/4 cup turbinado sugar, then whisk in the vanilla. Add the brioche and apples and toss until evenly coated. Let stand for 5 minutes to allow the brioche to absorb the custard. Brush an 8-by-11-inch baking dish with 1 tablespoon of the reserved melted butter. Transfer the bread pudding to the dish and drizzle the remaining 2 tablespoons melted butter on top. Cover and bake for about 40 minutes. Uncover the dish and bake until the custard is set and the top is golden and puffy, about 10 minutes more. Let the bread pudding cool slightly, then serve with whipped cream or crème fraîche. Make-ahead tip: The bread pudding can be assembled and refrigerated for up to 2 days. Let stand at room temperature for 1 hour before baking.
