Challah Bread Pudding with Whiskey Apples and Crème Fraîche
Poole's: Recipes and Stories from a Modern Diner
Looking for a warm dessert for the fall, or even winter? This recipe is great for a crowd, you can pre-make it and bake it up right before you eat it (but it also reheats nicely.) I might even take this bread pudding over an apple crisp, and I love a good apple crisp. Check it out!
The video we made which includes making crème fraîche is here: https://youtu.be/W13BpDjUSwk
| Nutrition | |
|---|---|
| Serving Size | 1/8 recipe, not including crème fraîche |
| Calories | 960 |
| Fat | 51g |
| Protein | 9g |
| Carbohydrates | 112g (61g sugar, 5g fiber) |
Captions
[00:03]: hello and welcome to cooking the books
[00:06]: with Heather today we are working again
[00:08]: from the pool Steiner cookbook and we
[00:11]: are going to be making challah bread
[00:13]: pudding with whiskey apples and creme
[00:15]: fraiche there's not really a picture in
[00:17]: here of this so you'll see pictures of
[00:20]: mine when it's done one thing I want to
[00:23]: say is we are putting everything
[00:26]: together for this tonight and then we're
[00:29]: going to bake it on Friday it's like
[00:34]: it's Wednesday Friday we're have we have
[00:35]: a potluck and we're going to take this
[00:37]: to the potluck and so this was the way
[00:40]: that we could do this and film it and be
[00:46]: ready for the potluck so what I'm gonna
[00:49]: be doing is cutting up the challah bread
[00:52]: I just got this from the grocery store
[00:54]: and I'm gonna put it back into its bag
[00:56]: it should be fine and then we're going
[00:59]: to make the custard mixture and we're
[01:02]: going to just store that in the
[01:03]: refrigerator until the time that we're
[01:06]: going to use it again should be fine
[01:08]: and we'll show you some pictures I won't
[01:11]: be around that day to cook it so my
[01:13]: husband will be doing that my lighting
[01:17]: and sound and video editor he'll also be
[01:20]: cooking on this one
[01:21]: so you'll probably see some pictures
[01:23]: maybe a little bit of video of that will
[01:26]: steeple you have to do a voiceover but
[01:28]: so the first thing I'm going to do is
[01:30]: just slice this bread into 1-inch cubes
[01:33]: you can probably have it sliced but I
[01:36]: don't know if they can slice it that
[01:38]: large so I didn't ask them to slice it
[01:41]: so okay so I've got all of my bread cut
[01:49]: I only lost one piece to the floor and
[01:52]: only cut my fingernail just a little bit
[01:55]: with the knife so not too bad I'm just
[01:59]: going to store this like this it doesn't
[02:00]: matter if it gets a little bit stale for
[02:02]: this recipe the custard will rehydrate
[02:07]: it and all that kind of stuff so it'll
[02:08]: be fine and in fact I think the recipe
[02:10]: says
[02:11]: and the stale or not somewhere in the
[02:15]: recipes though I'm just gonna put this
[02:18]: to the side okay now we're gonna make
[02:23]: the custard for this I've got all the
[02:26]: ingredients for the custard here ready
[02:29]: to go so we have some eggs and we're to
[02:33]: start with those so we've got our eggs
[02:43]: and we've got quite a lot of brown sugar
[02:47]: [Music]
[02:49]: to add into this along with some
[02:53]: cinnamon and some salt already I'll
[02:57]: rough it out and just reminder if I can
[03:02]: find the recipe somewhere on the
[03:03]: internet I'll put all the put a link to
[03:05]: that below otherwise I'm not going to
[03:09]: give you the exact ingredients cuz it's
[03:10]: not my recipe so they're the exact
[03:13]: amounts so now we have some butter that
[03:23]: was melted and cooled to room
[03:25]: temperature which is apparently a little
[03:28]: bit cool just a second so so you don't
[03:34]: want this to be too hot because you
[03:36]: don't want to scramble the eggs but it
[03:39]: does need to be pourable I think so I
[03:42]: just heated up for a few seconds in the
[03:44]: microwave it's not very hot
[04:03]: okay we have quite a lot of heavy cream
[04:09]: and so if you have this much heavy cream
[04:12]: how can it be bad right and then we're
[04:15]: also going to add some whole milk and I
[04:26]: didn't want to dirty two measuring cups
[04:56]: that's the the custard mixture for this
[04:59]: bread pudding and what you're supposed
[05:01]: to do now is to put the bread crumbs
[05:04]: bread crumbs bread cubes in here and let
[05:08]: them soak for about an hour stirring
[05:10]: them every 20 minutes that's what we're
[05:12]: gonna have to do on the day that we bake
[05:15]: it but I think we'll be okay with this
[05:18]: is probably maybe need to let it come up
[05:20]: a little bit warm up a little bit on a
[05:23]: frigerator temperature I'm curious as to
[05:25]: whether the butter will sort of rise to
[05:27]: the top or if it'll stay all mixed but
[05:29]: I'm just going to put this into a
[05:32]: plastic container in the refrigerator
[05:40]: no I'm just gonna put to the side so the
[05:46]: other chef and I are having a discussion
[05:49]: about whether all of that is going to
[05:52]: fit into the 12-inch cast-iron skillet
[05:54]: that she says it will fit into and he
[05:58]: has his doubts so we'll see if we
[05:60]: actually cook it if he actually cooks it
[06:03]: in a 12-inch cast-iron skillet he's
[06:05]: shaking his head or if he puts it in
[06:07]: more of a casserole dish
[06:14]: so now we are going to get our apples
[06:17]: ready and we need to peel these and core
[06:22]: them and then slice that slice them in
[06:24]: half and slice them thinly and courage
[06:27]: yes feel cord halved and thinly sliced
[06:31]: so what I'm gonna do is I want to core
[06:33]: them first I think this is just a core
[06:37]: and I really don't like using these but
[06:51]: okay that was there we go now that's
[07:04]: better
[07:05]: and these are granny smith apples is
[07:08]: what the recipe calls for all right
[07:13]: so those are cord and now I'm going to
[07:19]: peel them
[08:15]: peeled all the apples took a little
[08:18]: while now I'm going to have them and
[08:22]: thinly slice them like that I'm just
[08:30]: going to do that with all of them I've
[08:49]: got a nice overflowing bubble of sliced
[08:51]: apples and they're browning pretty
[08:53]: quickly but I'm not too worried about
[08:54]: that because we are about to cook these
[08:56]: these are served as sort of a topping on
[08:58]: the bread pudding and with then a dollop
[09:03]: of creme fraiche on top of that so you
[09:05]: get bread pudding apples and creme
[09:08]: fraiche so let's go cook these so I've
[09:11]: got my pan on medium heat with some
[09:15]: neutral vegetable oil in it I use
[09:18]: grapeseed oil as usual and I'm just kind
[09:21]: of waiting for that to shimmer I've got
[09:26]: the directions here because I'm not a
[09:28]: hundred percent sure exactly what order
[09:30]: things go in so I'm just able to refer
[09:32]: to them so it's been heating for a
[09:37]: little bit it shouldn't take too long I
[09:39]: think it's okay and what we're gonna do
[09:43]: is add about half of the butter in the
[09:45]: recipe or in this part of the recipe and
[09:48]: let that mix and melt and go until it
[09:55]: gets kind of starting to brown and
[09:60]: smelling nutty this is so this sound is
[10:04]: the liquid the water from the butter the
[10:09]: non-fat part of the butter sizzling and
[10:12]: and it has to be that pretty
[10:14]: before it'll brown so I'm just waiting
[10:19]: starting to smell muddy for sure looking
[10:21]: a little brown so I'm going to add the
[10:24]: apples and then increase the heat to
[10:27]: high so go as high as I would go on my
[10:36]: study about five minutes this has been
[10:45]: about five minutes I think we're good
[10:48]: they're starting to break down only a
[10:51]: few the thicker ones aren't looking very
[10:53]: cooked yet so I think we're good we're
[10:55]: still going to cook this a little bit
[10:56]: longer but now we have to add some brown
[10:59]: sugar and now in my version of this
[11:04]: recipe
[11:05]: it calls for cinnamon and salt but does
[11:09]: not tell you when to add them I'm going
[11:10]: to add them now I made an executive
[11:13]: decision that this is the right time to
[11:15]: add them and so we're going to stir this
[11:18]: up get it all this creative nicely and
[11:21]: you're going to keep cooking it on high
[11:23]: for another five minutes
[11:31]: I'm going to resist the urge to turn the
[11:34]: heat down because it all worked out fine
[11:37]: the first time so we're going to keep it
[11:39]: like this this has gotten really thick I
[11:46]: think we're maybe a minute shy of five
[11:49]: minutes but I'm gonna I'm gonna pull it
[11:53]: off and add the Bourbon I'm supposed to
[12:01]: you know I'm gonna stir it a little bit
[12:07]: of course I just washed and now this is
[12:13]: the hard part
[12:14]: this is the dangerous part we ignite
[12:17]: this
[12:22]: that wasn't too bad wait until it burns
[12:26]: off swirling and I think the fire is out
[12:34]: now and so now we remove it from the
[12:43]: heat and add the rest of the butter and
[12:47]: swirl until it melts I'm also going to
[12:55]: stir it instead of swirl because it's
[12:59]: heavy and I am not quite that strong to
[13:09]: melt and these are done we are going to
[13:15]: keep these nerve refrigerator and
[13:18]: probably reheat them a little bit right
[13:19]: before we serve it and you have to keep
[13:24]: serve everything warm except for the
[13:27]: creme fraiche so warm apples warm bread
[13:30]: pudding and then some cold creme fraiche
[13:34]: on top we'll show you okay here you'll
[13:42]: see my assistant pouring the bread that
[13:47]: we cut up previously into the custard
[13:51]: mixture this is right before we're going
[13:53]: to serve it now you need to stir this up
[13:58]: and mix it about every 20 minutes to try
[14:01]: and just get all of the bread to soak up
[14:04]: the custard mixture I'm not sure why
[14:08]: they decided they needed to do it with
[14:10]: their hands but it was also very cold
[14:14]: and my smallest assistant did did not
[14:18]: enjoy this experience so you can see
[14:22]: he's complaining quite a bit but so
[14:27]: they're trying to just sort of fold it
[14:29]: in
[14:30]: and and get the bread to soak up the
[14:34]: custard mixture and again they'll do
[14:39]: this
[14:40]: stir it up about every 20 minutes for an
[14:43]: hour to let it soak
[14:47]: putting the cover on it so it can soak
[14:56]: and now the pan has been preheating in a
[15:01]: 350 convection or 375 without convection
[15:05]: oven and you're supposed to use spray
[15:09]: like a baking spray we don't keep that
[15:13]: in our house really and I wasn't going
[15:16]: to buy it for this so he just is rubbing
[15:19]: it with some butter it didn't stick so
[15:21]: everything turned out perfectly for for
[15:23]: that even without the nonstick spray and
[15:29]: so he's just you see the pans really hot
[15:31]: the butter is melting instantly and now
[15:38]: he's going to pour the all of the
[15:40]: mixture into this pan which he was
[15:43]: absolutely sure was not going to work
[15:45]: but it did so this is it all fits and so
[15:58]: this is going to go into the oven that
[16:02]: was preheated with the with the cat
[16:06]: casserole dish the cast iron skillet and
[16:09]: you cook it for I'm not sure I think
[16:16]: it's about 20-25 minutes and then you
[16:20]: rotate it and cook it for another 20 or
[16:22]: 25 minutes
[16:24]: before you take it out and it should be
[16:27]: pretty much set by the time you take it
[16:31]: out and this cast iron will will hold
[16:34]: the heat for quite a while so that is
[16:39]: about it for this step and pretty soon
[16:43]: you're gonna see what it looks like when
[16:45]: it comes out of the oven
[16:47]: [Music]
[16:59]: on this episode of cooking the books
[17:02]: with Heather we made challah bread
[17:04]: pudding with whiskey apples and creme
[17:06]: fraiche and as a reminder we've made
[17:08]: creme fraiche before from the book and
[17:10]: I'll put the recipe down below you can
[17:12]: always substitute sour cream or buy
[17:16]: creme fraiche and use that but so this
[17:20]: recipe was really not too bad not too
[17:26]: hard we we sort of separated separated
[17:33]: it out into like doing the custard and
[17:37]: cutting everything up and getting ready
[17:38]: for it one night and then actually
[17:40]: baking it the next day next day or a
[17:43]: couple days later anyway because life
[17:46]: and timing so everything worked pretty
[17:53]: much as she said it would so that's good
[17:57]: just needed a cast-iron skillet a
[18:02]: 12-inch cast-iron skillet but if you
[18:04]: don't have one of those I'm sure you
[18:05]: could put it bake it in any sort of
[18:09]: baking dish that you have and that would
[18:13]: work fine there's a lot of sugar and a
[18:17]: lot of cream in it but it was absolutely
[18:20]: delicious we really really enjoyed this
[18:22]: recipe and it was definitely something
[18:25]: that I feel like we could make again and
[18:27]: probably will make again so my kids
[18:32]: didn't like it
[18:33]: talking about it every time but they
[18:36]: don't particularly like a bread pudding
[18:39]: and my daughter who loves apples does
[18:42]: not like cooked apples so they tasted it
[18:45]: it was fine whatever the adults loved it
[18:49]: and yeah I would certainly suggest while
[18:54]: it's apple season in the winter when
[18:56]: you're looking for a nice warm dessert -
[18:59]: to help heat you up keep you warm this
[19:04]: is a great option
[19:06]: so I hope you enjoyed watching me and my
[19:10]: helpers cook this today and if you did
[19:14]: please hit the like button and subscribe
[19:16]: and come back next week and watch me
[19:18]: cook something else
[19:21]: [Music]