Fiamma Apple Bread Pudding

Fiamma Apple Bread Pudding

  • 1/2 lb fresh granny smith apple, peeled and chopped
  • 6 oz. salted butter
  • 1 c brown sugar
  • 1 t cinnamon
  • Butter to grease pan.
  • 12 eggs
  • 3 c whole milk
  • 1 1/2 cp sugar
  • 1 T vanilla extract
  • 1 t cinnamon
  • 1 1/2lb day old brioche bread, cubed

 

  1. Sauté chopped apples in brown sugar, butter and cinnamon. Let sugar mixture come to dark caramel color & thickness. Set aside.
  2. To make custard mixture: Cream sugar, egg and extract before adding milk. Add bun pieces. Massage bread and custard together without tearing bread too much.
  3. Assemble in a casserole dish. Starting with a layer of bread, compress, and then the apple mixture. Top with another layer of bread. This should be dense.
  4. Bake at 350 covered in foil, until internal 165 degrees. Let cool for at least 20 minutes before serving.

Huckleberry Syrup

  • 1 1/2 cup sugar
  • 3/4 cup buttermilk
  • 2 T corn syrup
  • 1 t baking soda
  • 1 t vanilla
  • 1 t grated orange peel
  • 6oz fresh huckleberries.
  • In saucepan combine the first 5 ingredients and bring to a simmer; reduce heat and cook till golden brown (about 7 min).
  1. Remove from heat, add huckleberries and remaining ingredients.
  2. Serve warm with fresh-baked Fiamma Bread Pudding.