Apple and Bread Pudding

Pudding Crème aux Pommes

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

For this and any of the following apple recipes, russet or Canadian apples will be the best choice. They are hard to find; use whatever varieties are available, leaning on the abundant Golden Delicious only as a last resort. Serve tepid, accompanied or not by a sabayon sauce (½ cup sugar, 3 egg yolks, ⅔ cup white wine, and a bit of grated lemon peel whisked in a small heavy saucepan in a bain-marie of nearly boiling water over low flame until thick—the water should not boil).