Herbal Recipes for a Holiday Feast: Caramelized Apple and Pear Bread Pudding with Fresh Mint

Serve this delicious caramely bread budding for dessert this holiday season.

December/January 1994
By David Daggett 
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Serves 8 to 10

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Bread pudding says “home”, and this one, enriched with caramel and lifted with the surprise of fresh mint, says “celebrate”. Don’t be daunted by all the steps; almost everything can be done ahead, with assembly early on the day of the feast. The caramel sauces will keep in the refrigerator almost indefinitely.

Custard

  • 5 cups heavy cream
  • 1 vanilla bean
  • 5 large eggs
  • 4 tablespoons sugar
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons freshly grated nutmeg
  • Pinch of salt

1. Scald the cream with the vanilla bean.

2. Remove the bean, split it with a knife, and scrape the seeds into the cream, saving the rest of the bean for another use.

3. Whisk together the eggs, sugar, spices, and salt. Whisk in the cream and let the mixture cool.

Fruit Filling

  • 5 tart cooking apples such as Granny Smith
  • 5 firm pears
  • 5 tablespoons butter
  • 4 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 tablespoon finely chopped fresh mint leaves
  • 1/4 cup brandy
  • 1/2 cup heavy cream

1. Pare, core, and slice the apples and pears.

2. Melt the butter in a large skillet over medium heat. Add the fruit, sugar, spices, and mint. Cook, stirring, until fruit is tender. Add the brandy and cook 1 minute, then add the cream and cook until the mixture is thick.

3. Remove the skillet from the heat and let cool.

Heavy Caramel Sauce

  • 1 cup sugar
  • 1 cup heavy cream

1. In a heavy-bottomed saucepan, melt the sugar until it is deep golden brown. Keep it warm while you heat the cream in a small saucepan.

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