Ponti's decadent Apple Bread Pudding recipe

December 12, 9:05 PMSeattle Food ExaminerTraca Savadogo

Previous Next

1 comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Seattle Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

 
Ponti chef Giles van der Bogert



Just in time for the holidays, Ponti Seafood Grill's chef Giles van der Bogert shares his recipe for decadent bread pudding.

Chef van der Bogert tells us, “I love this recipe for a number of reasons. Having grown up in the Northwest, I love the use of local products like apples. And what says fall/winter/holidays like cinnamon? The use of cream and rum and butter makes this taste so special, yet bread pudding is the ultimate, simple comfort food. Perfect for sharing with friends and family.”



Apple Bread Pudding
Recipe by Executive Chef Giles van der Bogert

Apple Mixture
2 cups apples, peeled and diced
½ cup spiced Rum
1 tablespoon butter
2 tablespoons sugar
1 teaspoon cinnamon

Preparation:
In a heavy sauce pan, cook apples with cinnamon, sugar and butter for 2 minutes.  Add rum and cook until al dente.  Cook in refrigerator.

Bread Mixture
6 cups brioche, chopped
1 ½ cups heavy cream
½ cup 2% milk
1 tablespoon vanilla extract
½ cup sugar
5 egg yolks

Preparation:
Preheat oven at 450 degrees F.
In a double boiler whip eggs and sugar together.  Add vanilla, cream and milk and cook for 15 minutes, stirring constantly. In a large bowl, add the chopped brioche to the chilled cream mixture.  Once combined, add in apple mixture.   Combine together and bake for 10 minutes.