Green Apple Bread Pudding
Preheat oven to 350° F. Brush the bottom and sides of a 9-inch square baking dish with half the melted butter. Toss bread cubes, apples and raisins together with remaining melted butter and spoon into baking dish.
Whisk together egg yolks, whole eggs and sugar. Whisk in cream, milk and vanilla. Pour over bread cubes and press down gently on bread to help soak in. Let stand for about 15 minutes. If you wish, drizzle with Irish cream.
Place baking dish in a water bath and sprinkle top of pudding with sugar. Bake for 50 to 60 minutes, until the center of the pudding springs back when pressed.
Remove baking dish from water bath. Brush maple syrup over surface of pudding. Serve warm.
Yield: 1 9-inch square baking dish. Makes 6 servings.
VARIATION: For bread pudding with Calvados Anglaise (recipe follows), simply substitute the Irish Cream in Step #2 with Calvados and omit the sugar sprinkle in Step #3. Spoon Calvados Anglaise on top and serve warm.
Bring cream with vanilla up to just below a simmer. Whisk together egg yolks and sugar until pale. Gently whisk cream into egg mixture and return to pot. With a wooden spoon over medium-low heat, stir sauce until it coats the back of a spoon, about 4 minutes. Strain, stir in Calvados. Allow to cool.
Yield: Approximately 1 1/3 cups.