Caramelized Apple & Rosemary Bread Pudding

As a member of Les dames d’Escoffier, I’m often called upon to participate in events to raise funds for scholarships and outreach programs in the community. This recipe was developed for a food and wine grazing event in Vancouver. To say it was a hit would be an understatement. I think most people were drawn to the comforting quality of this dessert and the interesting combination of rosemary, apple and ginger. Actually, the pairing of rosemary and apples comes from medieval times, when savoury and sweet often crossed over.

Makes 6 to 8 servings

  • 1⁄4 cup (50 mL) butter

  • 3⁄4 cup (175 mL) plus 4 tbsp (60 mL) sugar

  • 4 apples, peeled, cored and cut into 1-inch (2.5 cm) chunks

  • 5 cups (1.25 L) plus 1 cup (250 mL) light cream

  • 1/3 cup (75 mL) liquid honey

  • 6 eggs

  • 2 tsp (10 mL) vanilla extract

  • 6 slices (1/2 inch/1 cm thick) challah, cut into 2-inch (5 cm) cubes 1⁄4 cup (50 mL)

  • candied ginger, chopped

  • 1 tsp (5 mL) chopped fresh rosemary

  • caramel sauce

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Preheat the oven to 350°F (180°C). In a large sauté pan, melt the butter over medium heat; cook 3⁄4 cup (175 mL) sugar until it starts to brown. Stir in the apples. The caramel will immediately harden but will melt again. Cook until apples are slightly softened and to brown. Stir in the apples. The caramel will immediately harden but will melt again. Cook until apples are slightly softened and caramelized. Remove from heat and let cool.

Meanwhile, in a bowl, beat together the cream, honey, remaining 4 tbsp (60 mL) sugar, eggs and vanilla until combined. Spread the bread cubes in a dish and scatter the caramel apples, ginger and rosemary on top. Pour egg mixture over the bread and apples.

Bake for about 45 minutes. Serve warm with caramel sauce.

dessertsdanielle acken