Savory Bread Pudding with Calvados Hard Sauce

Savory Bread Pudding with Calvados Hard Sauce

Servings: 12 individual puddings

Ingredients

For the Bread Pudding:

  • 6 slices sourdough bread
  • 1 pint half and half
  • 6 eggs
  • 3 medium apples
  • 1 cup dried cranberries
  • 1 tbsp bacon drippings
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 2 tsp oregano
  • 1 tsp sage
  • 1 tsp salt
  • 1 tsp white pepper

For the Sauce:

  • 6 tbsp butter
  • 1/4 cup Calvados
  • 1 cup chicken stock
  • 2 tbsp corn starch
  • salt
  • white pepper
  • sage

Instructions

For the Bread Pudding:

  • Cut bread into cubes. Slightly stale bread is best. Dry bread in 200 degree oven for 15 minutes if bread is not stale.
  • Core apples and cut into bite sized pieces
  • Heat skillet with bacon drippings over medium heat. Saute apples with salt and white pepper until soft, about 10 minutes.
  • Combine bread cubes, apples and dried cranberries in a large mixing bowl.
  • In a separate mixing bowl, whisk together eggs, half and half and remaining spices.
  • Pour milk mixture over bread mixture and combine thoroughly. Allow combined ingredients to soak for at least 4 hours.
  • Preheat oven to 350 degrees.
  • Fill greased cups of popover pan evenly with pudding.
  • Bake for 1 hour or until puffy and golden brown.

For the Sauce:

  • Melt butter in a sauce pan over medium heat.
  • Dissolve corn starch in 1/4 cup of stock.
  • Add remaining stock and Calvados to butter.
  • Whisk in dissolved corn starch.
  • Bring to a boil and reduce heat.
  • Season to taste.
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2 thoughts on “Savory Bread Pudding with Calvados Hard Sauce

  • January 12, 2007 at 5:22 pm
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    Any advice on finding Calvados in the Memphis area? I was looking for some a few months ago and finally just used brandy with a splash of apple juice.

  • January 12, 2007 at 9:49 pm
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    We found Calvados a few months ago at Kirby Wines and Liquors. They had several labels to choose from then and seem to keep a fairly good inventory overall.

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