0 White Russian Apple Pudding

Sunday, November 7, 2010

Why do I call this "White Russian"?  Because it's got Kahlua!  This is definitely a decadent dessert, or perfect with a hot cup of coffee to enjoy with friends.

For the apples
4-5 Granny Smith apples, peeled, cored and sliced into wedges
1/4 cup water
1/4 cup Kahlua
1/4 cup honey or brown sugar
2 Tbs apple cider vinegar
2 Tbs lemon juice
3 tsp vanilla extract
2 tsp ground cinnamon
1/4 tsp salt

For the custard
1 loaf (5-6 cups) of stale bread cut into cubes - French, sourdough, whatever you like
1 cup heavy cream or almond milk
1 cup milk
4 eggs
3/4 cup brown sugar
1/4 cup Kahlua
2 tsp vanilla extract
1/2 tsp salt

2 Tbs room-temp butter
chopped pecans (optional)
maple syrup (optional)

First you need to make the apples to later add into the custard.  In a medium heavy lidded saucepan combine all the apple ingredients over medium heat.

Cover and simmer on medium-low for about 20 minutes, stirring every few minutes...

...until it looks about like this, the apples are cooked down and the sauce has thickened.  If it's still a little watery, just uncover and simmer another 5ish minutes to reduce.  Take it off the heat and let it cool for about 10 minutes.

While the apples are cooking, get started on your custard.  Mix together everything in the custard category except for the bread cubes and Kahlua.

Next, add the apple mixture.  If it's still hot, make sure you temper the custard as you're adding to it.  Just add one spoonful of the hot apples first, and quickly whisk it together.  Keep adding the apples in this manner until you get about half way through, and then add the remainder and whisk together thoroughly.  If you add them all in at once, you will scramble the eggs!

Now, add the Kahlua to the warm custard.  Half the Kahlua was cooked down in the apples, and the other half is being added to the custard now.

Next, in a large bowl pour the custard mixture over the bread cubes.  I used my homemade bread I made last week for this recipe.  Gently combine and let the bread and custard sit for at least 30 minutes (or overnight.)  When you're ready to bake, lightly grease a baking dish with cooking spray or butter and pre-heat the oven to 375.  Pour the soaked bread cubes into the dish.

For the topping, sprinkle the chopped pecans all over the top, if using, and dot the top with bits of the butter.

Place into the 375 degree oven and bake for about an hour.  The top will get slightly crispy, and the middle will be creamy deliciousness.

At this point, I always drizzle a healthy amount of maple syrup all over the top, and it soaks in.  With every bite you get tender chunks of apple and the sweetness of the Kahlua.  So good!
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