- Stand Mixer with Dough Hooks: Essential for mixing dough and custard base efficiently.
- Silicone Spatula: Versatile for folding ingredients and scraping bowls clean.
- Digital Scale: Precision baking often requires accurate measurements, especially for ingredients like custard and fruits.
- Digital Thermometer: To ensure the custard reaches a safe temperature without burning or undercooking.
- Baking Dish (9x13 Inch): The base recipe likely requires this size for baking the pudding evenly in one dish.
- Ramekins: Perfect for individual servings if you're planning to serve this pudding in a more elegant or portioned manner.
- Bread Pans: Necessary for baking the bread component of the recipe, ensuring it cooks evenly through and has a nice crust.
- Oven Thermometer: To accurately set the oven temperature, which is crucial for baking success.
- Pastry Brush: Useful for brushing the pudding with a simple syrup or egg wash before baking, if the recipe calls for it.
- Mixing Bowls (Various Sizes): Essential tools for mixing ingredients and preparing the custard base, as well as combining dry and wet components separately if required by the recipe.
2 1/2 cups whipping cream
6 large eggs
2 large egg yolks
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 (16- to 17-ounce) loaf old-fashioned white bread, unsliced, crust trimmed, bread cut into 1 1/2-inch cubes
2 3/4 pounds Granny Smith apples, peeled, cored, each cut into 8 wedges
1 cup dried tart cherries
1 cup Armagnac or brandy
1/2 cup plus 2 tablespoons unsalted butter, divided
1/2 cup (packed) dark brown sugar
1/8 teaspoon salt
1 cup applesauce
1/2 cup toffee bits (such as Skor or Heath)
1/2 cup slivered or sliced almonds
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About