Stephanie Izard's Bread Pudding with Fresh Ricotta, Apples and Salted Caramel
- 4 C. diced ciabatta bread
- 1 egg yolk
- 1 C. milk
- 1/4 C. + 2 Tbs. + 2 tsp. sugar
- 1/2 tsp. cinnamon
- 2 apples, peeled, cored and sliced
- 4 Tbs. butter, divided
- 1/2 C. sherry vinegar
- 1/3 C. heavy cream
- 1 tsp. salt
- 3/4 C. fresh ricotta
Place vinegar and 2 Tbs. sugar in a small pot over medium heat and let reduce until syrupy. Carefully whisk in cream and let reduce until caramel like in thickness. Season with salt. Meanwhile, whisk together egg, milk, 1/4 C. sugar and cinnamon. Add in bread and let sit 5 minutes. Meanwhile, heat 2 Tbs. butter over medium high heat. Add in apples and saute until almost soft. Add in 2 tsp. sugar. Set aside. Heat 2 Tbs. butter over high heat in large non-stick saute pan. Add in bread and lightly crisp and brown. Spoon bread onto serving platter. Top with apples and ricotta. Drizzle with caramel.
This recipe was distributed at a Whole Foods cooking class with Stephanie Izard. Visit StephanieIzard.com for more recipes from Stephanie Izard!