Here's a tea time treat whose sweetness enhances any kind of tea.
Instead of "Banana-Apple Bread Pudding," we could have called it,
"Royal Envy Pudding," because even the kings of yesteryear would have
had difficulty getting this dessert. Why? It combines a fruit from the
tropics (bananas) with a fruit from the hills (apples), with vanilla
bean extract. We take all this for granted, but in, say 1492, this
dessert was just not happening. If you ever have the opportunity to use
a time machine and go back to those days, take a couple of pans of this
with you. You'll make friends fast. They will demand the recipe. But if
you give it to them, will you disturb the space-time continuum and
change history in some strange way? Be careful.
Until then, make some of this for a local friend and have a good chat
about counting your blessings. Number one, well, you could always start
with your friend. And then the pudding. Yes, there are more
important blessings, but we tend to name whatever is closest to mind.
Folks who study this kind of thing call it the recency effect.
"Recently, I ate some banana-apple bread pudding. And now, I think I'll
eat some more."
1 stick (1/4 pound) unsalted butter
3/4 cup white sugar
3/4 cup brown sugar
1 cup half and half
1 cup heavy cream
1 teaspoon vanilla
Cinnamon sugar mixture:
3 tablespoon cinnamon
1/4 cup white sugar
1/3 cup butter
2 cups peeled fresh cut up apples
6 cups cubed brioche (challah) bread (about 7-8 slices)
2 bananas coarsely mashed
Prepare cream mixture:
Melt 1 stick butter in heavy pan. Stir in the sugars. Add
the half and half and heavy cream. Bring to a light boil and then
add the vanilla. Cool the cream mixture. Blend the eggs and
add to the cream mixture. You want to make sure the cream mixture
is cool when you add the eggs (otherwise, you will have scrambled eggs).
Remove skin of the bread and lightly toast each slice. Mix
together the cinnamon and sugar and set aside. As you remove from
toaster, lightly butter bread and sprinkle each slice with the the
cinnamon sugar mixture You will have some cinnamon sugar mixture
left. When all the slices have been buttered and sprinkled with
the cinnamon sugar mixture, cut into cubes and set aside.
Melt the remaining butter (from the bread preparation) in pan and add
the cut up apples and the remaining cinnamon sugar mixture until the
apples are soft and cooked through. Drain apple mixture and toss
away any remaining liquid.
Grease a 9 inch pan. Layer the cubed bread (with cinnamon and
sugar sprinkled), bananas, and apples coated with cinnamon sugar.
Add the cream mixture just until the bread is covered. Do not
overfill. There may be some leftover cream mixture. You may
save for another recipe or toss.
Place the pan with the bread pudding into a larger pan half
filled with hot water. Place in a 350 degree oven for 45
You can make this dish half a dozen times and it can have a different
taste each time. The secret lies in the apples. Granny Smith apples
will give a tart addition to the puddiing, while Fuji or Honey Crisp
will add that extra super sweet apple overlay. Or you can use
Washington Red Delicious for a "standard" apple flavor.
And, if you want to go for the gusto, add a dollop of whipped cream to
the top, and maybe even a maraschino cherry. What we don't
recommend is soaking a bread cube in rum and lighting it afire on top
of the dessert when you serve it. That's just too ostentatious.
Other recipes of note
Chicken Salad Tea Sandwiches
Very Raspberry Very Merry Coffee Cake
Spinach and Bacon Quiche
Lemon Cupcake Surprise
Quadruple Chocolate Brownies
Intensely Lemon Cookies
Macaroni and Cheese Supreme
v i r t u a l t e a t i m e . c o m
Copyright 2013 Marie Harris
All Rights Reserved