Apple Bread Pudding with Maple Caramel Sauce
Ingredients:
4 cups cubed dry bread (we used French bread)
2 apples, peeled, cored, and diced
1/2 cup golden raisins*
4 eggs
1 cup whole milk
1/4 cup The Olive Tap’s Blood Orange Olive Oil*
1/2 cup brown sugar
1 tsp salt
*if you don’t like raisins, try cranberries, chopped walnuts or pecan pieces
*you can also use Sorrento Lemon or Natural Buttery Olive Oil
for the Caramel Sauce:
1 cup granulated sugar
2 tbsp The Olive Tap’s Bourbon Maple Balsamic Vinegar
Directions:
In an 8 in round pie plate or 8×8 baking pan, evenly distribute the cubed bread, apples and raisins (or whatever you used).
In a mixing bowl whisk the eggs, milk, and olive oil with the brown sugar and salt. Pour this over the bread making sure all the bread is well covered. Tilt the pan slightly and press down any pieces poking out to keep them submerged. Cover tightly with plastic wrap and let sit in the fridge for at least 2 hours or up to overnight.
Preheat oven to 350 . Remove bread pudding from fridge, remove plastic wrap and allow to come closer to room temperature before placing in the oven. Bake, uncovered for 35 minutes. Insert a toothpick in the center of the pudding. If it comes out clean, the liquid has set and you can take it out of the oven and let stand for 5 minutes. If necessary, bake for another 5 minutes.
Meanwhile, prepare the Bourbon Maple Caramel sauce. In a deep saucepan, dissolve sugar in ¼ c. of water over medium heat. Pour in the balsamic and bring to a rolling boil. DO NOT STIR! Allow the sauce to caramelize and darken, about 2-3 minutes. As it boils, you will smell a delightful nuttiness. Remove from the heat, and pour over your warm bread pudding.
Recipe from Emily Lycopolus The Olive Oil & Vinegar Lover’s Cookbook (available in-store in Colorado Springs and Manitou Springs)
Featured Products:
Bourbon Maple Balsamic Vinegar
Blood Orange Olive Oil
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