By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Warm Apple-Bread Pudding With Cinnamon-Pecan Streusel
For the bread pudding:
5532 N. Palo Cristi Road
Paradise Valley, AZ 85253
Region: Paradise Valley
No restaurant reviews, please.
2 cups heavy cream
1 tablespoon vanilla extract
1/2 pound day-old sourdough bread, crusts removed, cut into 1/2-inch cubes
11/4 cups sugar
4 Granny Smith apples, cored and peeled
Coarsely chopped butter for greasing baking dish or ramekins
For the cinnamon-pecan streusel:
1 cup pecan pieces or coarsely chopped pecans
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, softened
Directions: Combine the ingredients for the cinnamon-pecan streusel in a medium bowl to create a crumbly mixture. Preheat oven to 325 F. Butter six 11/2-cup ramekins or a medium baking dish. In a large bowl, beat together the cream, vanilla, sugar and eggs. Add the bread and apples to the cream mixture, stirring thoroughly to coat the bread and apples. Pour mixture evenly into the dishes. Sprinkle the streusel on top. Place ramekins or baking dish into a larger baking dish with sides. Fill larger baking dish with hot water until it reaches halfway up the sides.
Place in oven and bake until the pudding is set, about 30 to 40 minutes. Allow to cool. If you used a baking dish rather than ramekins, slice pudding into squares.
Serve warm (reheat in microwave) with vanilla or cinnamon ice cream.
Makes 6 servings.
For the brandy hard sauce:
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 tablespoon brandy
Cream all ingredients in a small mixer. Transfer to a piping bag with a large star tip. Pipe stars onto a parchment paper-lined sheet pan. Refrigerate until well set. To serve, place one "star" on top of each portion of bread pudding.
Recipes provided by Tracy Dempsey, head pastry chef at Lon's at the Hermosa.