Apples, apples everywhere in the Yakima Valley, and Crunch Pak is taking good advantage of them.
Chef Tim Putnam, owner and executive chef of Smokeblossom in Wenatchee, Washington, is Crunch Pak's Culinary Advisor and Recipe Creator. The following bread pudding recipe is one of his great dessert inventions in which, of course, he recommends using local apples.
Granny's Upside Down Apple Bread Pudding
- 3 C Crunch Pak tart diced apples
- 1 C pure cane sugar
- ½ C dark brown cane sugar
- 3 T unsalted butter
- ¼ C Maker’s Mark
Heat both sugars and whiskey in heavy bottomed sauce pan until the booze burns off and the sugar is dissolved.
Add diced Crunch Pak Granny Smith’s. Set aside until tepid.
Pour into butter coated 10” spring form pan.
Next:
- 3 large croissants
- 3 bear claws, sticky buns, or cream cheese studded danishes
- 2 C whipping cream
- ½ C half and half
- ¾ C pure cane sugar
- 5 egg yolks
- 1 whole egg
- 1 T pure vanilla extract
Cut breads into 1” dice and spread over warm diced apple caramel.
Whisk eggs, sugar, vanilla until color lightens.
Heat dairy to 160˚ and slowly whisk into sweetened egg mixture.
Pour mixture over diced bread and let sit for up to ½ hour.
Tightly cover pudding w/foil and set in preheated 375˚ oven.
Bake for 45-55 minutes, remove foil and bake additional 10 minutes.
Remove and cool to room temperature. Invert and enjoy!
- "Anyone can count the seeds in an apple, but only God can count the number of apples in a seed." -- Robert H. Schuller
Above recipe used with permission from Gail Morrison, Sales, Crunch Pak, LLC
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