Sunday, September 30, 2012

Scottish Apple Bread Pudding

I am totally ripping off my own recipe for Irish Apple Bread Pudding with this sweeter version that I use Scotch in making.  So, try one, try both, love them all!

Scottish Apple Bread Pudding

In a large bowl, combine:
a full loaf of cinnamon raisin bread
1/2 cup mixed dried fruit (raisins, cranberries, blueberries, pomegranate)
4 large (jonagold) apples (peeled/cored/diced)

Over medium heat, melt 1/2 cup butter. Switch to low heat and whisk in 3/4 cup apple cider and 1.5 cups half and half (or light cream). Cook over low heat for 1 minute, whisking constantly. Whisk in 1/4 cup plain Greek yogurt, then one at a time, whisk in 4 eggs, making sure to whisk until completely combined after each addition. Whisk in 1/3 cup brown sugar. Slice open and scrape 1 vanilla bean, whisking to combine. Add 1 cinnamon stick and stir well. Cook on low heat for 3 minutes. Whisk. Up heat to medium-low and cook for 3 minutes. Whisk. Cook for 3 more minutes on medium-low. Whisk. Up heat to medium and cook for 3 minutes, whisking constantly. Add 1/3 cup Scotch and whisk well, removing from heat.

Pour your pudding mixture over the bread mixture and stir, mixing well. Pour the finished product into 2-3 8x8  baking dishes that you have greased with either cooking spray or some left over butter.

I froze 2 dishes and refidgerated one overnight, but I think you'd be fine baking right away, just as with the Irish version.  Bake for 50 minutes at 350.  Remove from the oven while you make the Scotch Caramel Sauce.

PER 8x8 PAN:
Prepare your ingredients in advance:
1/4 cup butter
1tbsp vanilla
1/2 cup white sugar
1/4 cup apple cider
1/4 cup Scotch
1 egg yolk

Straight to heat, melt the butter. Whisk in the vanilla until well combined then slowly pour in the sugar. Continue to whisk as you drizzle in the cider. Whisk until the sugar is completely dissolved; do NOT add the scotch prior to this step, as you will cook out all of the alcohol and some of the taste. Whisk in the scotch, then add the egg yolk, whisking vigorously for 3 minutes or until the sauce has thickened slightly. (If you've made the Irish version, the Scottish sauce is a bit thinner).


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