3/4 cup fresh ricotta, for topping
Caramel sauce
1/2 cup sherry vinegar
2 tbsp sugar
1/3 cup heavy cream
1 tsp salt
Bread pudding
1 egg yolk
1 cup milk
1/4 cup sugar
1/2 tsp cinnamon
4 cups ciabatta bread, diced
2 tbsp butter, for cooking the bread
Sauteed apples
2 tbsp butter, divided
2 apples, peeled, cored and sliced
2 tsp sugar
Making the caramel sauce
Place vinegar and sugar in a small pot over medium heat. Let reduce until syrupy.
Carefully whisk in cream and let reduce until caramel-like in thickness. Season with salt.
Making the bread pudding
Whisk together all the bread pudding ingredients (except the bread and butter).
Add in the bread and let sit for 5 minutes.
Cooking the apples
Heat the butter over medium-high heat. Add in apples and saute until almost soft.
Mix in the sugar and set aside.
Cooking the bread pudding
Heat the butter for the bread pudding over high heat in a large non-stick saute pan. Add in bread and cook until lightly crisp and brown.
Spoon the bread onto a serving platter. Top with apples and ricotta and drizzle with caramel before serving.
Sugar: 17g
:
Calcium: 96mg
Calories: 250kcal
Carbohydrates: 26g
Cholesterol: 68mg
Fat: 14g
Fiber: 1g
Iron: 1mg
Potassium: 126mg
Protein: 5g
Saturated Fat: 9g
Sodium: 399mg
Vitamin A: 532IU
Vitamin C: 2mg
