Sunday, November 30, 2014

Apple Rosemary Bread Pudding.


I know where to look, 
a steal from the brush, 
herb still fragrant in winter.

I cup the green orb;
polished sphere
soon to be roasted tender.

I inhale the scents, 
the oven's warmth provides comfort
not to mention the first soft bite.


Apple Rosemary Bread Pudding

time 30 minutes preparation, 45 minutes baking
yields one 2 Liter baking dish / 8-10 servings

500g day-old rosemary focaccia toast bread, largely cubed
alternatively artisanal toast bread and 8g fresh rosemary
100g honey
2 apples, peeled, cored and sliced thinly
35g sugar
4 eggs
4 egg yolks
75g sugar
500ml milk
300ml cream
150g butter

Preheat the oven to 175°C/ 350°F.
Toss cubed bread with honey and put on large sheet pan.
Toast until crisp, approximately 15-20 minutes.
Set aside to cool.
In the meantime, toss apple with first amount of sugar and roast until tender but not mushy, approximately 10 minutes.
Beat eggs, yolks, and sugar with whisk, then add cream and milk.
Butter a 2 Liter baking dish.
Combine toasted bread and roasted apple and put in prepared dish.
If using fresh rosemary, mix in at this stage.
Melt butter and pour over bread evenly.
Pour custard over top.
Bake pudding for 45 minutes or until it is set.
Top will brown slightly.