Monday, July 30, 2012

Dutch Oven Bistro, Apple, Cinnamon Bread Pudding

After a good Bistro meal, you need a sweet dish ( besides your sweetheart ) to finish the experience. This one did the trick for my wife and I.  We had it just as is, but a scoop of butter, pecan ice cream would really be good on it.

2 eggs
2 cups milk
1 cup heavy cream
1/8 teaspoon salt
1 teaspoon cinnamon
dash allspice
4 tablespoons brown sugar, packed, ( even rounded a little )
1 apple, peeled, cored, small diced
12 slices stale bread, 1-inch cubes

In a large mixing bowl, mix eggs, milk, cream, salt, cinnamon. allspice, brown sugar, and apple. Whisk well, and let set a few minutes. Add bread. ( white, Texas toast, or you favorite bread ). Let set 20 or 30 minutes to sock in good. Ladle into 4, 1cup, buttered porcelain ramekins. Place ramekins into a 12" Dutch oven, Pour water in the oven, half way up the ramekins. Place Dutch oven over10 charcoals, cover and place 14 to 16 on lid. bake for 60 to 90 minutes, or until wood pick placed in center comes out clean. They will be puffy, and will fall after cooling. that's O.K. Garnish with powdered sugar or serve with ice cream.

TIP: If you don't have stale bread, set it out in the sun for a hour to let dry. the dryer it is, the mores it will sock up the mixture.

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