Apple Bread Pudding

Pastry chef Mame Sow brings a little sweetness to CO-OP Food & Drink’s menu. Located in NYC, CO-OP is described as a modern American brasserie with globally influenced cuisine and a trendy ambiance. Chef Sow, who previously worked for Townhouse Restaurant Group at Aquavit, adds a punch to old-time dessert favorites incorporating a variety of fruit and butter sauces, creams, and homemade compotes.

  • 4 cups stale brioche cubed and toasted
  • 4 cups green apples, peeled and medium diced
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 vanilla bean split and scraped
  • Combine apples, butter, sugar, and vanilla beans and cook until apples are soft but not mushy
  • Cool down in an ice bath
  • 330g milk
  • 2 eggs
  • 100g sugar
  • 28g brandy
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon powder
  • Handblend all items together until smooth
  • Butter and sugar ovenproof ramekins
  • Combine 4 cups brioche, 4 cups cooked apples and 2 cups custard and handmix gently
  • Place into molds and bake at 325 F until golden brown about 15-20 minutes
Maple Cider Reduction:
  • 4 cups apple cider
  • 1 cup maple syrup
  • Reduce apple cider on medium to high heat to 2 cups
  • Add in maple syrup and reduce to 1 1/2 cups
  • Cool down in ice bath
Candied Almonds:
  • 2 cups sliced blanched almonds
  • 1 cup powdered sugar
  • 2 egg whites
  • Mix all ingredients by hand
  • Spread on a half sheet tray lined with silpat
  • Bake at 325 F until golden brown while stirring from time to time
White Cheddar Ice Cream:
  • 2 cups milk
  • 1 vanilla bean split and scraped
  • 9 egg yolks
  • 1 cup sugar
  • 600g mild white cheddar, grated
  • 2 cups cream
  • Combine milk and vanilla beans and bring to a gentle boil
  • Mix together egg yolks and sugar
  • Temper egg yolk mixture into milk and make into a custard
  • Pour over cheese and stir until melted
  • Add in cream and strain
  • Chill overnight before spinning in ice cream machine

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