Tarte Tatin Sourdough Bread Pudding

Tarte Tatin is a French upside -down tart composed of caramelized apples arranged decoratively and puff pastry that is baked in a saute pan and inverted before serving.

My creativeness lead to me to developing my own Tarte Tatin with a little twist.. using a Sourdough bread instead of puff pastry. I love pairing Sourdough and Multi-grain breads with caramel. For me, the nutty and gritty texture and sour flavor of the bread goes well with the sweetness of amber caramel.

Tarte Tatin  Sourdough Bread Pudding

2pcs  Granny Smith Apples, cored and sliced

as needed Butter

60g sugar

100ml Heavy Cream

1 whole Sourdough Rye Bread

500ml Fresh Milk

125g Egg yolks

185g Sugar

To re-create this dish, simply saute the apples in butter, set aside.Using the same pan, caramelize the sugar and finish with cream.Toss in apples and cook until tender but not soggy. Meanwhile, slice the bread into cubes. Warm milk and sugar together, temper in egg yolks and continue cooking until the mixture is light nappe in consistency. Soak the breads in the mixture. Prepare the mold by arranging the apples decoratively and pouring right amount of caramel. Then pour in the bread and milk mixture. Bake over bain-marie at 350F for about 30 mins.

Best served warm with a scoop of Vanilla Ice Cream :) Nom nom nom :)