Apple Bread Pudding with Black Current Sauce
White rolls (from the day before)
small red Apples
- 6 tablespoons
Eggs (Size Medium)
Zest of 1 Lemons (finely grated)
- 60 grams
- 2 tablespoons
- 100 grams
- 200 milliliters
- 100 milliliters
1 whole Vanilla beans (split)
- 1 tablespoon
- 5 tablespoons
Black Currant liqueur
Powdered sugar (for dusting)
Finely dice the rolls. Peel 3 apples, cut into quarters, core, cut into cubes, place in a bowl and toss with 4 tablespoons of lemon juice. Separate the eggs. In a large bowl, whisk the egg yolks with the grated lemon zest, 1 pinch of salt and the powdered sugar until light and creamy. Add the rum, the apple cubes and the bread cubes. Toss to combine and let soak for 30 minutes. In a seperate bowl, whisk the egg whites until stiff. Add 75 grams (approximately 1/3 cup) of sugar. Fold the egg whites into the egg and bread mixture. Place the batter into 6 greased and lightly floured muffin tins (each about 150 ml (approximately 2/3 cup)) and place the tins in a deep roasting pan. Carefully pour about 2 cm (approximately 3/4 inch) of boiling water around the tins. Bake in preheated oven at 200 degrees C (approximately 395 degrees F) (gas mark 3-4, fan: 180 degrees C (approximately 350 degrees F)) for about 40 minutes.
Squeeze the juice from the oranges. Place 100 ml (approximately 1/2 cup) orange juice, the red wine, apple juice, cinnamon, cloves and vanilla in a pot and bring to a boil. In a small bowl, whisk the cornstarch with black currant liqueur, add to the sauce and bring back to a boil again. Remove from the heat and let the sauce cool to lukewarm. Remove the cinnamon, vanilla pods and cloves.
Rinse the remaining apple and cut into thin slices. In another pot bring the remaining orange and lemon juices, 25 grams (approximately 1 teaspoon) of the sugar and the apple slices to a boil. Lower the temperature and simmer over a low heat for 3 minutes.
Remove the bread pudding from the molds, serve with the sauce and the apple slices. Dust with powdered sugar if desired.