Cranberry Apple Bread Pudding

[kirra]

Cranberry Apple Bread Pudding
Chef Jeremy Baron

Ingredients:

Batter:

4 whole eggs
2 c. heavy cream
1-1/2 T. cinnamon
2 t. ground cloves
1/2 c. sugar 2
baguettes, diced into 1-inch pieces
2 c. dried cranberries, soaked overnight in whiskey (or simmered in whiskey for 15 minutes)
4 peeled Granny Smith apples, sliced in 1/2- x 1/2- x 1/4–inch pieces

Whiskey Mascarpone:

1/4 c. whiskey
1/4 t. salt
1/2 c. sugar
1/2 c. mascarpone

Molasses Caramel:

1/2 c. sugar
1 T. molasses
1/2 c. butter
1/4 c. heavy cream

Preparation:

Batter:
Mix eggs, cream, cinnamon, cloves, and sugar in large bowl. Add bread and fruit and allow to soak 10 minutes. Drain off excess liquid without squeezing soaked bread. Fill 3-1/2-inch tart pans or large muffin tins, pressing ingredients into molds. Bake at 400 degrees until edges are dark brown and crispy.

Whiskey Marscapone:
Bring whiskey to a boil and allow to flame for 30 seconds. Add salt and sugar and cook until dissolved. Allow whiskey syrup to cool, then add mascarpone and mix.

Molasses Caramel:
Bring sugar, molasses, and butter to a simmer and cook just long enough to dissolve the sugar. Remove from heat and stir in heavy cream.

Dress plate with caramel sauce, turn out pudding onto sauced plate, and top with mascarpone. Makes 12–15 servings.