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Apple-Hazelnut Bread Pudding With Frangelico Zabaglione Recipe


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Photography Terry Brennan, Food Styling Lara Miklasevics


The classic autumnal flavor of apple is topped with a grown-up spirited sauce as Frangelico liqueur imparts the essence of nuts in this warming dessert. Bread pudding originated as a way to recycle stale loaves, but today there’s no reason not to start fresh and go wild, suggests Regina Schrambling, who contributed this recipe to Real Food. Toasted hazelnuts and apples sautéed with hazelnut-flavored Frangelico give this version great texture and flavor.


Apple-Hazelnut Bread Pudding With Frangelico Zabaglione

Serves 6 to 8

1/2 cup hazelnuts
2 cups heavy cream
1/2 cup sugar
1/2 teaspoon grated nutmeg
1/4 teaspoon kosher salt
4 cups 2-inch bread cubes, cut from a baguette (about half a loaf)
1 large Granny Smith apple
2 tablespoons unsalted butter, plus extra for buttering pan
2 tablespoons Frangelico
3 eggs, beaten

Zabaglione
6 large egg yolks
1/3 cup sugar
1 cup Frangelico
1 cup heavy cream


Preheat oven to 325°F. Toast hazelnuts 15 minutes in shallow baking dish, then transfer to clean kitchen towel and rub briskly to remove as much of the skins as possible. Cool slightly, then coarsely chop and set aside.

Combine cream, sugar, nutmeg and salt in a small saucepan and heat, stirring, just until bubbles form around edge of pan. Pour over bread cubes in a medium bowl and stir with a spatula to mix well. Let stand 15 minutes.

While bread is soaking, peel apple and cut lengthwise into quarters. Core and then slice crosswise into very thin pieces. Melt 2 tablespoons butter in a wide skillet over high heat. Add apple slices and cook, stirring constantly, just until edges start to caramelize, about 3 minutes. Add Frangelico and cook, stirring, until liquid is mostly absorbed. Remove from heat and let cool.

Add apple mixture to bread mixture and toss to mix. Add eggs and half of the hazelnuts. Mix very well. Scrape into well-buttered 1-quart baking dish (9-inch square glass or ceramic oval). Sprinkle remaining hazelnuts evenly over top. Bake until custard sets, 35 to 45 minutes.

When pudding is done, place in a warm spot while you make zabaglione: Combine egg yolks and sugar in top of double boiler or a stainless steel bowl that will fit over a saucepan of simmering water. Off the heat, beat with whisk until very light colored and smooth, about 2 minutes. Add Frangelico and whisk again to mix. Place over simmering water and cook, whisking constantly and steadily around the entire bowl, until mixture thickens, about 5 minutes. Remove from heat. Whip cream just until thickened. Fold into Frangelico mixture and return to heat. Cook, stirring, just until heated through, 1 or 2 minutes. 

Scoop bread pudding into bowls, spoon zabaglione over pudding, and serve.

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