8 ounce day-old brioche or possibly white bread loaf crusts trimmed
1 1/4 c. heavy cream
3 lrg Large eggs
1/2 c. sugar
1/2 tsp coarse salt
1 tsp pure vanilla extract
1/4 tsp grnd nutmeg
2 c. sugar
1 c. heavy cream
2 Tbsp. unsalted butter
2 tsp freshly-squeezed lemon juice
1 Tbsp. brandy
1 x vanilla bean split lengthwise
and scraped
Instructions
Note: When assembling the pudding in the ramekins, make sure the first layer is caramel; after baking, the pudding will be turned over onto a serving dish, at that point the bottom will become the top.
Heat oven to 325 degrees with a rack in the center.
Place apples in a bowl, toss with lemon juice, and set aside.
Butter six 8-oz ramekins or possibly custard c.; place in a roasting pan.
Cut brioche into eight slices.
Cut each slice into 1-inch cubes, and set aside.
In a bowl, whisk together cream, Large eggs, sugar, salt, vanilla, and nutmeg.
Add in brioche; toss to coat.
Bring a kettle filled with water to a boil.
Place 1 Tbsp.
caramel sauce in each ramekin.
Add in 1/3 c. apple mix, then 1/3 c. bread mix.
If it can fit, add in a second layer of sauce, apple mix, and bread.
Transfer roasting pan to oven; fill pan with boiling water to within 1/2-inch of ramekin tops (this technique is called a bain-marie).
Cover pan with parchment and aluminum foil.
Cook for 20 min.
Remove foil; cook till the puddings are set, about 20 min more.
Transfer ramekins to a wire rack; let cold for 5 min.
Using a towel or possibly small dish, invert ramekins onto a serving platter.
Serve hot with the remaining caramel sauce on the side.
For the Caramel Bourbon Vanilla Sauce: Combine sugar and 1/2 c. water in a deep 2-qt saucepan over medium heat.
Without stirring, cook till dark amber in color, swirling pan carefully while cooking, about 20 min.
Reduce heat to low.
Slowly add in cream, stirring with a wooden spoon.
Add in butter, lemon juice, and brandy.
Scrape vanilla seeds into pan, and add in pod.
Stir to combine.
Cover, and store, refrigerated, for up to 1 week.
Bring sauce to room temperature, or possibly hot over low heat, and throw away pod before using.