TORTILLA SOUP + APPLE MAPLE BREAD PUDDING
You’ve been warned - do NOT watch this movie on an empty stomach. Fun fact: Chefs Mary Sue Milliken and Susan Feniger (aka the Too Hot Tamales) prepared the food served in the movie.
Directed by: Maria Ripoll
Starring: Elizabeth Peña, Tamara Mello, Jacqueline Obradors, and Héctor Elizondo
Screenplay by: Ramón Menédez, Tom Musca, and Vera Blasi (earlier screenplay for Eat Drink Man Woman by Hui-Ling Wang, Ang Lee, and James Schamus)
“Remove the bread crusts and save the apples. Cut the baguettes into cubes, coat them with melted butter, and bake them. I’ll prepare the sugar syrup. We’ll call it something French…Belle Melange. It means a lovely mess.”
- Martin Naranjo, rescuing a burned dessert
Apple Maple Bread Pudding (recipe from Ciao Chow Bambina: https://ciaochowbambina.com/apples-maple-italian-bread-pudding-with-cinnamon-whipped-cream-giveaway/)
Bread Pudding:
1 loaf of soft French or Italian bread (14 oz.), cut or torn into 1-inch pieces
6 tbsp. unsalted butter
4 large Honeycrisp apples, peeled, cored, and cut into 1/2-inch pieces
1/2 c. granulated sugar, divided
1/2 c. brown sugar, divided
1/2 tsp. ground cinnamon
1 c. pure maple syrup, divided
4 eggs, beaten
3 c. milk
Cinnamon Whipped Cream:
1 pint heavy whipping cream
1 tbsp. ground cinnamon
1 tbsp. vanilla
For the Bread Pudding:
Preheat the oven to 350 degrees.
Spread the bread pieces on two large rimmed baking sheets and bake until lightly golden and dry, about 15 minutes (I know. It looks like a LOT of bread! It will shrink once it’s mixed with the custard).
In a large skillet, melt 3 tbsp. of butter. Then add the apples plus 1/4 c. of granulated sugar and 1/4 c. brown sugar to the skillet. Cook over medium heat, stirring occasionally, until the apples are golden and softened, about 15 minutes.
Stir in the cinnamon and remove from heat. Cook/stir until the sauce is syrupy, about 1 minute.
In a large bowl, whisk the eggs, milk, and remaining sugars (1/4 c. granulated sugar, 1/4 c. brown sugar) together. Then add 1/2 c. of the maple syrup and stir to combine.
Add the bread and apples and toss until evenly coated. Let the mixture stand for 5 minutes to allow the bread to absorb the custard.
Melt the remaining 3 tbsp. butter and use about 1 tbsp. of it to brush an 8 x 11 baking pan.
Add the bread pudding to the baking pan and drizzle the remaining melted butter on top.
Bake for 45-50 minutes, until the custard is set and the top is golden.
Remove from the oven and let cool slightly. Drizzle with the remaining 1/2 c. of maple syrup. Top with cinnamon whipped cream (recipe below)
For the Cinnamon Whipped Cream:
Using a stand or hand mixer, whisk the cinnamon, vanilla, and heavy whipping cream until stiff peaks form.
