Apple-Cinnamon Bread Pudding with Miso Caramel Sauce
Apple-Cinnamon Bread Pudding with Miso Caramel Sauce

Don’t be put off by the miso in the caramel sauce. Admittedly, the first time I used miso in caramel I was skeptical, but wow – it adds an incredible depth of flavor – and you’ll be surprised how much you love it. This is a great dinner party dish, as it can all be assembled ahead, but also a supremely comforting cold-weather treat. Making your own applesauce is an extra step, but well worth it for the chunky texture that only homemade can provide. You can bake it in individual ramekins, or one large baking dish.

Apple-Cinnamon Bread Pudding with Miso Caramel Sauce

Apple-Cinnamon Bread Pudding with Miso Caramel Sauce
Prep Time 15 minutes
Cook Time 40 minutes
Don't be put off by the miso in the caramel sauce. Admittedly, the first time I used miso in caramel I was skeptical, but wow – it adds an incredible depth of flavor – and you'll be surprised how much you love it. This is a great dinner party dish, as it can all be assembled ahead, but also a supremely comforting cold-weather treat. Making your own applesauce is an extra step, but well worth it for the chunky texture that only homemade can provide. You can bake it in individual ramekins, or one large baking dish.
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Course Dessert
Servings 6

Ingredients
 

  • 3 large fuji apples, peeled and cored, cut into cubes
  • 1 tablespoon lemon juice
  • 2 large eggs
  • ½ cup crème fraiche
  • 3/4 cup (150 grams) light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups whole milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt, such as Morton's
  • 10 ounces cubed white bread from a round bakery loaf, use the crust only if it is soft, or use a sturdy challah
  • whipped cream or vanilla ice cream for serving

For the topping:

  • 12 tablespoons unsalted butter
  • 1 cup (200 grams) light brown sugar
  • 2 tablespoons white miso
  • 1 cup heavy cream

Instructions
 

  • Preheat oven to 350. Butter a 9-inch square baking dish and set aside, or use 8 large (6-ounce) ramekins.
  • Place the peeled, cored and cubed apples in a medium saucepan with the lemon juice and 2 tablespoons water. Bring to a simmer, then cook over medium heat until the apples are soft when piereced with a knife. Mash lightly with a potato masher, you want some chunks remaining, then set aside to cool slightly.
  • Combine the eggs, creme fraiche, brown sugar, vanilla, milk, cinnamon and salt in a large bowl and whisk to combine. Add the cubed bread and the apples and stir gently to coat. Place in the baking dish. At this point, you can refrigerate it up to 4 hours until ready to bake.
  • Bake the bread pudding in the preheated oven for 30 minutes. While it is baking, make the caramel.
  • Melt the butter in a small saucepan, then add the brown sugar, white miso, and heavy cream. Bring to a simmer and cook for 1 minute, stirring with a whisk. Remove from the heat and set aside until ready to use. (Can be made ahead and reheated).
  • When the pudding is set in the middle, remove it from the oven and drizzle it with about a half cup of the warm caramel. Serve with more caramel, and whipped cream or ice cream as desired.
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