Market Apple: Dried Fruit and Grain Bread Pudding, and Buttermilk-Lemon Ice Cream

Adapted by
Yield: 12 Servings


Bread Pudding Base
2 loaves multi-grain bread, diced and cubed
2 quarts whole milk
10 ounces Sugar in the Raw
Large pinch sea salt
1 Bourbon vanilla bean, split and scraped
9 eggs
9 egg yolks
2 cups dried apples, diced
1 cup dried cranberries
1 dried apricots
canola oil
Roasted Apple
3 cup Honey Crisp apples, cored, seeded, and cut into wedges
1/2 sugar
Pinch kosher salt
canola oil
Multi-Grain Streusel
3 ounces bran flakes
3 ounces quinoa flakes
1 tablespoon amaranth
5 ounces all-purpose flour
3 ounces light brown sugar
2 ounces sugar
1 teaspoon kosher salt
1 tablespoon flax seeds, crushed
8 ounces butter, diced and chilled
Buttermilk-Lemon Ice Cream Base
375 grams heavy cream
100 grams Fall flower honey
1/2 vanilla bean, split and scraped
125 grams sorbet syrup
750 grams buttermilk
1 1/2 grams sea salt
1/2 gram guar gum
1/2 gram xanthan gum
zest of 1 lemon
Cider Caramel
1 1/2 cups half and half
1/2 cup apple cider
1/2 cup sugar
Pinch kosher salt
1 cup grated fresh apple


For the Bread Pudding Base:
Preheat the oven to 300ºF. Toast the bread in the oven on a baking sheet lined with parchment paper until golden brown. Allow the bread to cool on a speed rack. Meanwhile combine the whole milk, sugar, sea salt and vanilla bean in a medium pot and slowly bring to a boil over a low heat. Set the hot base over an ice bath to cool. Once the base has cooled, whisk in the eggs and egg yolks and strain the pudding through a chinois. Add the dried apples, dried cranberries and dried apricots, then add the toasted bread to the strained sauce. Soak the bread in the custard overnight to allow it to soften.

The following day preheat a convection oven to 300 ºF. Place the pudding into a terrine mold lined with plastic wrap. Completely wrap the mold with plastic wrap to prevent any water from getting into the pudding while baking. Cook the bread pudding for 1½ to 2 hours. Cool the bread pudding in the terrine overnight and put it in the freezer 1 hour prior to serving to facilitate slicing. Slice the bread pudding into 1-inch squares, trimming the sides to clean the edges, and place on a sheet pan lined with parchment paper. When you are ready to brown the bread pudding, heat a small oven-safe pan with canola oil. Carefully place the bread pudding in the pan and brown both sides. Finish by placing the pan in the oven to heat through. Place the finished bread pudding on a platter lined the paper towel to absorb any excess oil. Reserve and keep warm.

For the Roasted Apple:
Toss the apple with sugar and kosher salt. Brown the apples in a sauté pans with canola oil. Both sides of the apple wedges should be a light golden brown. If the apple wedges still seem hard in the center, finish them in a 300ºF oven for 5 minutes.

For the Multi-Grain Streusel:
Preheat the oven to 300ºF. Toast the bran, quinoa and amaranth in the oven for 7 to 10 minutes. Keep the oven on. Once the grains have cooled, combine them with the flour, light brown sugar, sugar, salt and flax seeds in the bowl of a standing mixer. Mix on the lowest speed for 1 minute to evenly combine all of the ingredients. Add the butter and continue to process until the mixture resembles coarse corn meal. Put the streusel crumbs on a baking sheet lined with parchment paper and return to the oven to bake until golden brown, approximately 15 minutes. Remove the streusel from the oven and gently stir it with a spoon to break up any large pieces. Allow to cool completely, then store at room temperature in an air-tight container.

For the Buttermilk-Lemon Ice Cream Base:
Combine the heavy cream with honey and vanilla and bring to a boil over a medium heat. In a separate bowl, whisk the sorbet syrup and buttermilk together and temper with the hot cream mixture. Put the mixture in a blender and shear in the salt, guar gum and xanthan gum. Strain the base through a chinois and finish by blending in the lemon zest. Let the base sit for at least 4 hours prior to use. Process the base in an ice cream machine.

For the Cider Caramel:
Whisk together the half and half and apple cider in a small pot, then gently warm the mixture over a low heat. Set a separate pan over a medium heat and slowly add the sugar to form a dry caramel. Once all of the sugar has been added, cook it to an amber color. Deglaze the pan with the warm cider mixture and slowly bring to a boil over a low flame. Simmer for 5 minutes, then add the salt and grated apple. Cover the pot with plastic wrap and steep for 5 minutes. Then pour the caramel into a blender and purée until smooth. Strain the caramel through a chinois and set over an ice bath until cool.

To Assemble and Serve:
Brown the bread pudding slices to order to crisp the exterior and insure the interior doesn’t become soggy. Put the wedges of roasted apple in the center of the plate. Mix some of the apple cider caramel with a little streusel. Plate the streusel mixture slightly to the left of the apples. Drizzle the apple cider caramel around the plate. Plate the warm bread pudding on top of the apples but slightly off-center so the apples are also visible. Finish with a quenelle of the buttermilk-lemon ice cream.