2000s Recipes + Menus
Apple Budino
Serves6
- Active time:20 min
- Start to finish:1 hr
FROM GOURMET TODAY BY RUTH REICHL
September 2009
This budino (“pudding” in Italian) is a refined take on bread pudding. Cubes of buttery croissants suspended in a rich custard hide a layer of caramelized apples scented with cinnamon. It is adapted from a recipe by Walter Manzke, who served it when he was the chef at Bouchée in Carmel, California.
- 1/2 tablespoon unsalted butter
- 1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch dice
- 1 (3-inch) cinnamon stick, broken into thirds
- 2 tablespoons packed light brown sugar
- 1/2 cup apple juice
- 3 croissants, cut into 1/2-inch cubes (5 cups)
- 1 cup heavy cream
- 2 large eggs
- 5 tablespoons granulated sugar
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Accompaniment:
cinnamon or vanilla ice cream
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Put a rack in middle of oven and preheat oven to 375°F.
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Melt butter in a 10-inch heavy skillet over moderate heat. Add apples and cinnamon stick and cook over moderately high heat, stirring occasionally, until apples are pale golden, about 3 minutes. Add brown sugar and cook, stirring, until sugar is dissolved and apples are slightly caramelized, about 2 minutes. Add apple juice and cook over moderate heat, stirring occasionally, until apples are tender and juice has evaporated, 3 to 4 minutes. Discard cinnamon stick.
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Transfer apples to an ungreased 9-inch square baking dish or other 2 1/2-quart shallow baking dish, spreading them evenly. Scatter croissant cubes evenly over apples.
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Whisk together cream, eggs, and 1/4 cup sugar in a bowl and pour mixture evenly over croissant cubes, pressing them down slightly to moisten them. Sprinkle top evenly with remaining tablespoon sugar.
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Bake, uncovered, until custard is set and top is lightly browned, 25 to 30 minutes. Transfer baking dish to a rack to cool for 10 minutes.
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Serve warm with ice cream.
- Keywords
- gourmet today,
- dessert,
- apples,
- fruit,
- walter manzke
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