Sourdough Apple Miso Bread Pudding
As someone who is not a huge baker, bread puddings are a blessing. A few ingredients easy ingredients—bread and custard—along with apples sautéed with classic holiday spices spices, and you’ve got a beautiful impressive comforting dessert that’s begging for a dollop of ice cream or crème fraiche. Sourdough lends its distinctive tang, while five spice powder and miso add complexity and depth of flavor, and of course the sautéed apples are tender and sweet. Even better, the bread pudding can be assembled in advance and then baked off when you sit down for dinner.
Serves 8
INGREDIENTS
One 1-pound sourdough boule, cut into 1” cubes
6 tablespoons unsalted butter, plus more for the baking dish
3 granny smith apples, peeled, cored and cut into ½” dice
½ cup sugar, divided
½ cup light brown sugar, packed and divided
1 tablespoon miso
½ teaspoon five spice powder
½ teaspoon ground cinnamon
¼ cup apple cider or apple juice
1 tablespoon lemon juice
4 large eggs, beaten
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla bean paste or vanilla extract
½ teaspoon kosher salt
Powdered sugar, for dusting
Vanilla Ice cream or crème fraiche, for serving
METHOD
Preheat oven to 350F. Spread sourdough in a single layer on a sheet pan and toast for about 10-15 minutes, or until lightly golden and dry. Remove and set aside to cool.
Meanwhile in a large skillet over medium heat, add butter and melt. Pour out half into a small bowl and set aside. Add apples along with ¼ cup sugar and ¼ cup brown sugar, miso and five spice powder and cinnamon and sauté until apples are softened—about 10 to 15 minutes. Add apple cider and lemon juice and reduce until sauce is thickened—about 1 minute.
To a large bowl, add eggs and whisk, then add milk, cream, remaining sugar and brown sugar, salt and vanilla and whisk until combined. Add bread and apples and toss to ensure all the bread is coated.
Brush an 8x11 baking dish with butter and add the bread apple mixture. Let sit 10 to 15 minutes or until most of the custard has been absorbed. Pour reserved melted butter atop and bake for 45 to 50 minutes or until custard is set and the top is golden brown. Check halfway through and lay a sheet of aluminum foil atop of the top is getting too dark. Let cool for 10 minutes, dust with powdered sugar, then slice and serve with crème fraiche or ice cream.
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