With fall, comes the annual trek for New Yorker's to head to the "country" otherwise known as the suburbs (with no more then a maximum of 1 hour drive away) and pick this seasons harvest.
Don't get me wrong, I do enjoy the drive and the very small escape out of the city, even if just for the day, true story.
Once home with the bags and bags of apples, the usual is apple pie, apple cake, rustic apple galettes, and I was just recently told that I need to try putting freshly diced up honey crisp apples into vanilla flavored greek yogurt, this is, of course, super high on my list of things to try.....
This year I wanted to make a little something different. So I made a Maple, Apple, Cranberry bread pudding. I served it with salted caramel sauce and spiced whipped cream. Because everything should use a little salted caramel sauce and spiced whipped cream. Spiced whipped cream shouldn't scare you, I'm not putting any spicy flavors into it, all I do is add 2 Tablespoons of whole cloves and 1 tsp of Allspice into 1 cup Heavy cream, I let this sit in the fridge over night. The next day I strain it and then whip it up to med-soft peaks. There you have it spiced whipped cream*
Maple, Apple, Cranberry Bread Pudding
- 6 large eggs
- 1/2 cup pure maple syrup (preferably Grade B) It gives more flavor when baking
- 1/2 cup (packed) dark brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2 tablespoons apple brandy (such as applejack or Calvados)
- 1 cup cranberries
- 1 1-pound loaf Brioche bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)* Let sit out over night and dry out.