Bread pudding is a classic dessert in Argentine pastry. Its variations allow you to use leftover bread from the previous day or even sandwich bread if you want to prepare it to treat your family. The caramel is essential in this dessert as it gives it that special flavor, along with the lemon zest. Walnuts and raisins are optional, and for those who wish to substitute these ingredients, they can use chocolate chips or simply...
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Place the sugar in a circular bundt pan (savarin mold) and cover it with a little water. Heat over medium heat until the syrup goes through its stages and reaches a golden tone.
Remove from heat and tilt the mold to spread the caramel across the bottom and sides of the pan.
Remove the crust from the bread and cut it into thin slices.
Peel the apples, remove the seeds, and also cut them into thin slices.
In the caramel-coated mold, arrange a layer of apple slices to cover the bottom.
On top of that, add a layer of bread slices. Continue alternating layers of apples and bread, sprinkling raisins and chopped walnuts between the layers.
Finish with a layer of bread slices.
In a bowl, beat the eggs with the sugar, milk, and lemon zest.
Pour the custard mixture over the layers of bread and apples.
Let it sit for 15 minutes to soak.
Cook the pudding in a water bath (bain-marie) in a preheated oven at 180°C (350°F) for 50 minutes to 1 hour, until the pudding is golden and slightly puffed.
Remove from the oven and let it cool.
You can substitute walnuts and raisins with chocolate chips or omit them for a simpler apple flavor.
Ensure the caramel coats the bottom and sides of the mold evenly for better flavor distribution.
Let the pudding cool completely before serving to ensure it sets properly.
Can I use sandwich bread instead of French bread?
Yes, sandwich bread can be used as a substitute for French bread in this recipe.
What can I use instead of raisins and walnuts?
You can use chocolate chips or omit them altogether for a simpler apple flavor.
How do I know when the pudding is done baking?
The pudding is done when it is golden, slightly puffed, and a knife inserted in the center comes out clean.
Can I make the caramel ahead of time?
It's best to prepare the caramel fresh to ensure it spreads evenly in the mold.
What can I serve with apple bread pudding?
You can serve it on its own or with whipped cream (chantilly cream) for added richness.
