The Best of Michigan: Free Recipe

Keith Famie's
Michigan Bread Pudding

Pudding:

3TBS butter
2 Granny Smith apples, peeled,cored and cubed
1 tsp vanilla
1 1/2 tsp cinnamon
1 C brown sugar
1 C Dried Cherries
1/2 tsp nutmeg
1/4 tsp ground cloves
3/4 bourbon
2 C heavy cream
3 eggs lightly beaten
2 egg yolks, lightly beaten
6-7 cups bread cubes

Preheat oven to 375 degrees

Butter an 8x8 inch baking pan. In a large skillet, melt butter, add cubed apples and saute' for 3 minutes. Stir in vanilla, cinnamon, brown sugar, dried cherries, nutmeg, cloves and bourbon. Continue to cook until the apples are tender but hold their shape, about 5-7 minutes. Remove from heat and set aside to cool. In a medium bowl, mix together heavy cream, eggs and egg yolks until well blended. In a separate large bowl, mix together the bread cubes and sauteed apple mixture. Add half of the egg mixture and mix thoroughly. Spoon bread mixture into buttered pan and pour the remaining custard over the top. Place the baking dish into a larger pan, about 2 inches deep. Pour warm water into the larger pan, to a depth about halfway up the outside of the baking dish. Bake the pudding for 45 minutes to 1 hour, or until the custard puffs up and is slightly browned. During the last 35 minuts of baking, cover with foil. Remove from oven and let cool for 10 minutes. Spoon the pudding onto serving plates, drizzle with Anglaise and serve.

Keith Famie's
Michigan Maple Creme Anglaise

1 C milk
1/4 C heavy whipping cream
1 tsp vanilla extract
4 large egg yolks
1/4 C sugar
1/2 C maple syrup

In a double boiler, bring the milk, cream and vanilla to a boil, stirring constantly. Reduce the heat and simmer for 3-4 minutes. In a medium bowl, whisk together the egg yolks and sugar. Stir 1/4 cup of the warm milk mixture into the egg mixture. Then, pour the entire egg mixture into the double boiler mixture. Mix thoroughly over medium to low heat for 4 minutes, stirring constantly until the mixture lightly coats the back of a wooden spoon.

Remove the sauce from the heat and strain it into a medium bowl, using a mesh strainer to remove any particles of cooked egg. Whisk in the maple syrup in a steady stream.

Drizzle on top of Bread Pudding. Enjoy!!!!