Apple-Apple Bread Pudding (TWD)

This week's Tuesdays With Dorie recipe for Apple-Apple Bread Pudding is all about comfort food that warms your tummy. This recipe takes a traditional bread pudding and adds a double dose of apples - sauted sliced apples and apple butter.

I did take some liberties with this recipe (you can find the complete original recipe at Liz's terrific blog, Cake or Death? ):

- I halved the recipe to accommodate a 8x3 loaf pan.

- Challah was my bread of choice. The bread was cut into thick slices, liberally slathered with apple butter, and then cut into cubes.

- 1/2 tsp of cinnamon was added to the custard mixture.

- Baking time was adjusted to 1 hour

- Once out of the oven, I let the bread pudding cool to room temp. After unmolding from the pan, the bread pudding is sliced, and these slices are fried on both sides with a generous amount of butter (just like frying up french toast). Sure, this is a total fat bomb but boy o' boy is it delicious! Frying creates a beautiful crust, and its slight crunchy exterior gives in to the soft, rich interior. Although the fruit is no longer distinguishable, the apple flavor definitely shines. A little dusting of powdered sugar and a scoop of vanilla ice cream is all you need to complete this dessert.

Thank you Liz for this super delicious selection!

Four-Star Chocolate Bread Pudding (TWD)

This week's Tuesdays With Dorie recipe, Four Star Bread Pudding, is one of the more un-photogenic desserts that I've made (I hesitate to tell you what I think this really looks like). Still, don't judge a book by it's cover, as this dessert tastes WAY better than it looks.

This recipe takes the traditional bread pudding and elevates the richness (and deliciousness) with the addition of bittersweet chocolate to the rich custard mix.

I downsized and made 1/3 of the recipe recipe, which yielded enough for 3 individual ramekins. I used Trader Joe's Cinnamon Swirl Bread (if you haven't tried this, it is AMAZING for french toast or plain ole cinnamon toast) and tossed in a small handful of dried tart cherries. Going with the cherry theme, I added 1 tbsp of kirsch to the custard mixture. Cherries and chocolate - you can't go wrong with that combination.

With the individual ramekins, it only required 20 minutes in the oven in a hot water bath for the custard to set. Once the individual puddings are allowed to rest and cool slightly, I poured creme anglaise on top and let the creamy goodness seep into the still warm pudding. At this point, I'm at the caloric point of no return with all of the cream, eggs and sugar, so a little more fat from the creme anglaise won't hurt, would it?

If you're seriously jonesin' for chocolate, this dessert should satisfy that craving. I thought the pudding had a better consistency when eaten warm (at room temp, the pudding had a funky rubbery texture). My favorite part of the dessert was the dried cherries, as the tartness helped to balance out the richness of the dessert.

Thanks to Lauren of Upper East Side Chronicle for selecting this ultimate comfort food. For the recipe, please visit Lauren's blog or you can find it at Leite's Culinaria. To feast your eyes on more bread puddings, make sure to check out the TWD blogroll.