A creamy Apple Bread Pudding made with sweet bread and served with a vanilla custard sauce infused with Pernod Classic.
I’m past the halfway point with my Pernod Classic cooking project. It’s been so much fun and I highly recommend you to try using the unique anise flavored drink in some recipes at home. I know you’ll be completely surprised. After my final side dish which is coming soon, I’ll have shown you how easy it can be to make a whole dinner and incorporate Pernod Classic into each course.
Let’s talk dessert! I’ve been waiting to make this dessert for a while, maybe it’s the pastry chef in me or maybe it’s just because it’s bread pudding, I mean…who doesn’t love this classic dessert?
Bread puddings are really easy to make but I always follow a few important, though not super- crucial steps. The bread should be a sweet bread like brioche or Hawaiian and butter, lots and lots of butter!
This is not a dish for calorie counting although it has apples in it so fruit is always a healthy addition, right?
This time I chose to add the Pernod to the custard sauce. All good bread puddings are served with this thick rich vanilla sauce made from mixing warm milk, eggs and sugar together. Don’t walk away from the sauce when it’s thickening or you might end up with a really awesome but sweet pot of scrambled eggs!
Once the sauce has thickened, pass it through a sieve just to get rid of any foam or pieces of egg. You’ll end up with a silky yellow sauce ready to take on the incredible flavor from the Pernod. The sweet vanilla takes the strong anise flavor away and leaves a really mellow taste that goes so well with the bread pudding.
Another awesome reason to make this apple bread pudding is that you can prepare it the night before. Just throw it in the oven as you serve the appetizers and It’ll be ready just as everyone starts dropping hints about when dessert is being served!
I can almost guarantee no leftovers with this one.
Try pairing this Pineapple Juice, Lime and Pernod Classic cocktail with the bread pudding. It’s perfect as a dessert style drink and tastes fantastic with the sweet apples.
This is a sponsored post for Pernod Classic. All text and opinions are my own and I’m grateful to work with brands with great products!
Apple Bread Pudding with Pernod Vanilla Custard
- 8 slices sweet Hawaiian or brioche bread cut into squares
- 1 tablespoon butter soft
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 tablespoon vanilla extract
- 3 eggs
- 1/2 cup sugar
- 1 Golden Delicious apple diced
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- For The Sauce-
- 2 cups whole milk
- 1/4 cup sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 teaspoons Pernod Classic
For The Cocktail
- 1 part Pernod Classic
- 3 parts pineapple juice
- 1 part fresh lime juice
- in Place a shaker with ice and shake. Pour into a martini glass and serve.
- Preheat the oven to 375 degrees F.
- Rub a 4 cup quantity oven safe baking dish with the butter coating it well.
- Place the bread cubes into the baking dish.
- In a bowl combine the milk, cream, vanilla, eggs and sugar and whisk to mix.
- Place the diced apples and chopped pecans over the bread cubes and gently mix together.
- Carefully pour the milk mixture over the bread making sure to cover all of it.
- Sprinkle the cinnamon over the bread pudding and place in the oven.
- Bake for 40 minutes and until just set.
- Make the sauce by placing the milk in a small saucepan over a medium heat.
- In a separate bowl whisk together the sugar and egg.
- Slowly add the egg mixture to the warm milk and whisk continuously.
- Turn the heat to low and add the vanilla.
- Mix with a whisk until the sauce thickens and then take off the heat.
- Pass the sauce through a sieve and then add the Pernod.
- Stir and serve at once with the bread pudding.