apple bread pudding is a fun and simple dessert that is great if you are just having a small group over for the holidays, or for any occasion. it’s not as rich and dense as a traditional bread pudding, and with the flavors of apple pie. enjoy!

apple ‘bread pudding’

fresh ricotta
1 quart   whole milk
1 tbl     distilled white vinegar
1 pinch   salt

1. in a heavy sauce pot, slowly bring the whole milk to 185 degrees. 
2. when the milk reaches 185 degrees, add the vinegar and a pinch of salt. remove from heat and let sit 10 minutes uncovered.
3. then strain through chinois. let sit in chinois over sink until most of the moisture has drained out. 

gastrique
2/3 cup   sherry vinegar
1/3 cup   sugar
1/4 cup   heavy cream
1 pinch   salt

1. combine the sherry vinegar and sugar in a non-reactive pot. bring to a simmer over medium-high heat. let simmer until thick and syrupy. 
2. remove from heat and slowly add the heavy cream while whisking. when all the cream has been added, mix in the salt.
3. let cool. 

bread cubes & apple
3 cup   bread cubes, from ciabatta cut into 1-inch cubes
1 1/2 cup half & half
1/4 cup   sugar, granulated
2 each   egg yolks 2 each  
apples   fuji or honey crisp
2 tbl     butter, whole

1. in a mixing bowl, combine the half & half, sugar and egg yolks. whisk until evenly combined then toss in bread cubes. let sit for about 5 minutes.
2. meanwhile, cut the apples. peel apples then cut into quarters, remove the core. then slice apple lengthwise into thin wedges.
3. heat half of the butter in a saute pan. add the apples and saute until just tender, about 3 minutes over medium heat. remove from saute pan and reserve in a warm place.
4. heat the remaining butter in the skillet over high heat. remove the bread cubes from the egg mixture with a slotted spoon and transfer into the hot butter. cook until golden brown on all sides of the bread cubes, tossing occasionally to ensure even cooking. 
5. remove the bread crumbs from the stove and toss with the apples. 

to assemble
1. put desired amount of the apple & bread cube mixture into a bowl or on a plate.
2. drizzle with some of the gastrique and finish with fresh ricotta. serve hot.