eBread Newsletter Nov 16, 2009

The cooking class with German Chef Lars Liebish was absolutely fantastic. The Apple Bread Pudding was the best bread pudding I have ever tasted. Even my daughter, who does not like bread pudding, thought it was great. So, for those of you who missed the class here is the recipe for your enjoyment. Great for the holidays!! Have a Happy Thanksgiving!!

Apple Bread Pudding with Cranberries

2 large    apples, Granny Smith
� tsp      ground cinnamon
              Fresh lemon juice
4 TBL       butter
5             large eggs
2/3 cup    honey granules
2 cups    half-and-half
               Grated zest of 1 orange
1 tsp    vanilla extract
5 cups     packed (1/2-inch cubes) day-old firm sandwich bread
� cup       dried cranberries
                Butter, for the souffl� dish and foil
� cup       heavy cream, for serving or Cinnamon Whipped Cream
                - see recipe below

Peel, core and cut the apple in wedges and than in thin slices, sprinkle and mix with lemon juice and cinnamon. Heat up butter in a shallow pan over medium heat and saut� apple for 2-3 minutes to soften. Set aside.

In a large bowl, whisk the eggs and honey granules until well combined. Whisk in the half-and-half, orange zest, and vanilla. Add the bread cubes and cranberries and mix well. Let stand for 15 minutes so the bread can soak up the custard then add the cooled down apples.

Place the tripod or trivet into a 5 or 8-quart pressure cooker. Pour about 2 inches of water into the cooker. Begin to heat on high heat while you prepare the dish. Lightly butter a 1 1/2-quart souffl� dish and pour the bread mixture into the dish.

Butter the center of a piece of aluminum foil, and tightly cover the dish, centering the buttered area over the pudding. (You may place a piece of parchment or wax paper between pudding and foil to keep foil from touching food). Cut about 3 feet piece of aluminum foil and fold lengthwise in half then half again to make a foil "strap". Lie strap flat then center the prepared dish on top. Bring the ends of the foil strap up and over forming a handle for the dish. Make sure there is still about 2 inches of water in the cooker then carefully lower the prepared dish into the cooker by the "handle".

Close and lock the lid in place and heat on high until the blue indicator rises. Turn down the heat when the second white ring appears and cook for 16 minutes. To open the pressure cooker release the pressure or set the pressure cooker in sink and pour cold water over the lid until it opens.

Remove dish carefully from the cooker. Leave covered and cool the pudding for at least 10 minutes before serving. Pudding will firm as it sits.
*See optional cooking idea below

We served the warm pudding with Cinnamon Whipped Cream, made easily in our Cream Whippers by iSi North American

Cinnamon Whipped Cream

1 pint    heavy whipping cream
2 TBL    agave nectar or mild honey
1 tsp     vanilla
1 tsp     cinnamon

Place all ingredients in whipper. Close and give a few shakes to mix the ingredients before pressurizing. Attach cartridge to pressurize, give a few more shakes and serve!!

Also great on apple pie, apple crisp or pumpkin pie.

YUM!!!

Optional Cooking idea:
Butter 8 ramekins and fill with bread pudding. Cover each with buttered foil. Then cook in pressure cooker or skillet 4 at the time on a trivet & steaming inset for about 8 minutes under full pressure, then let cool for 5 -8 minutes before serving. More can be cooked at a time by double stacking using 2 inserts. (This will not change the cook time.)You can run a small knife around the edge to turn the little bread puddings over or serve them right in the ramekin, adding some cream or ice cream.