Commitment | Bread Pudding

Bread Pudding
a recipes from Lauren Groveman
author of 'Lauren Groveman's Kitchen-Nurturing
Food for Family and Friends'

Lauren is also a contributor to 'Baking With Julia,' a cookbook written by Julia Child. She is a food writer for many national food magazines and is the owner of Lauren Groveman's Kitchen, a cooking and baking instruction school in Larchmont, New York.

She can be reached at l.groveman@worldnet.att.net or http://www.LaurenGroveman.com or 914-834-1372.

Bread Pudding

With Bananas, Spiced Apples and Brandied Raisins

Yield: serves 8 to 10

* Special Equipment

Nutmeg grater (optional)

2-quart baking dish (2 inches deep)

Blender

* For the Topping

1/3 cup walnut halves

2 rounded tablespoons granulated white sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (preferably freshly grated)

For the Pudding

Melted butter or vegetable spray, for baking dish

4 packed cups day-old egg bread or white bread with crusts, cut into 1-inchcubes

1/3 cup mixed light and dark raisins

1/4 cup apple brandy (Calvados or applejack)

6 tablespoons unsalted butter

2 cups packed peeled, cored and coarsely chopped Golden Delicious apples

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg (preferably freshly grated)

1 1/2 cup heavy cream or (preferably not ultra pasteurized) or half-and-half

3 extra-large eggs, lightly beaten

1 cup banana puree (about 2 large very ripe bananas)

1 1/2 teaspoons pure vanilla extract

1/2 cup packed light brown sugar

Whipped Cream, for garnish

1) To prepare topping: Place all topping ingredients into the bowl of a food processor fitted with the steel blade. Process, using on-off turns, until mixture is finely chopped. Set aside. (Alternatively, place topping ingredients into a heavy-duty plastic bag and roll over mixture with a rolling pin until finely ground.)

2) To set up: Preheat the oven to 350o F. Brush a 2-quart baking dish with melted butter or spray with vegetable spray. Place cubed bread in a large bowl. Place raisins and brandy in a small saucepan over low heat until brandy comes to a simmer. Remove from heat and let plump in brandy.

3) To sauté apples: Melt 3 tablespoons of the butter in an 8- to 10-inch skillet over medium heat. When bubbling, add chopped apples. Stir in cinnamon and nutmeg and, when apples are well coated with butter and spices, reduce heat to low. Cook over low heat until apples are softened and spices are fragrant, about 5 minutes. Remove from heat. (Do not overcook apples; they should remain textural.)

4)) To assemble bread pudding: In a large mixing bowl, combine cream, eggs, banana puree, vanilla and brown sugar. Stir well to combine and pour over the bowl of bread cubes. Scrape sautéed apples onto bread mixture and fold together along with raisins and brandy. Combine well. Dice the remaining 3 tablespoons butter and fold into mixture. Pour mixture into the prepared baking dish and sprinkle the reserved topping evenly over the top.

5) To bake and serve: Bake in the preheated oven for 45 minutes. Remove from oven and let sit until just warm. Serve warm or at room temperature with a spoonful of softly whipped cream.

6) To store and reheat: Place leftovers covered in the refrigerator; bring to room temperature or rewarm gently before serving. The best way to reheat bread pudding is in the microwave on low since conventional heat tends to dry it out.

If you desire a crisper top, after microwaving, run the pudding very briefly under the broiler. Keep a watchful eye out to avoid burning.

Reduced-Fat Variations

Although you'll lose some of the flavor, you can substantially reduce the saturated-fat content of this recipe by doing the following: When sautéing apples, omit butter and substitute 3 tablespoons unsweetened apple juice or cider, simmering until softened and fragrant. When assembling pudding, use milk instead of cream and reduce eggs from 3 to 1; increase banana puree to 1 1/2cups and omit the last application of diced butter to the pudding.