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Menu Description: “With vanilla ice cream and sticky bun caramel sauce.”

Lately I've been searching for the restaurant chain with the best bread pudding recipe, and I think I've found it here at Gordon Biersch. This small, yet growing, microbrewery chain serves great beer, awesome pizza, and a bread pudding that is downright amazing. It could be described as what would materialize out the other side if Jeff Goldblum threw an apple pie, some bread pudding and a cinnamon roll into his teleportation machine from “The Fly.” The sauteed apples laid into the middle of the bread pudding make other bread puddings I eat now seem like they're missing something. And the homemade caramel sauce, with just a little brown sugar thrown into our clone version, adds a sticky bun flavor you'll have dreams about. No matter how big your dinner feast was, everyone will still somehow find room for this treat. The original at the restaurant is baked in a deep pan, and the pudding is sliced and served on its side, so you'll want to use the biggest loaf pan you can find. I used a 3-inch deep 10“ x 5” loaf pan, and it was full. If your pan is smaller, you may have to leave a bit out. The pudding will swell up out of the pan as it cooks, but it will shrink back down as it cools. Fun to watch. You may want to make this the day before so that the bread pudding can set up in the fridge. When you are ready to serve, simply nuke a serving for 1 minute until warm, then add sauce and ice cream and a handful of pecans. It appears the restaurant chain uses egg bread in the pudding, but Texas Toast thick-sliced white bread may be easier to find, and it works just as well.

Source: “Top Secret Restaurant Recipes 3”

  • 12 ounces (1/2 loaf) Texas Toast, chopped into 1-inch squares
  • 3 whole eggs, 1 egg yolk
  • 1 cup granulated sugar
  • 1 3/4 cups whole milk
  • 2 cups cream
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Sauteed Apples

  • 2 Granny Smith apples, peeled and sliced thin
  • 2 tablespoons butter
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon

Caramel sauce

  • 1 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup heavy cream, warmed
  • 3 tablespoons butter
  • 1/4 teaspoon salt

On Top

  • 2 cups whole pecans
  • Ground cinnamon
  • Powdered sugar
  • 6 to 8 scoops vanilla ice cream
  1. Preheat oven to 350 degrees F.
  2. Combine eggs, egg yolk and 1 cup granulated sugar in a large bowl with electric mixer until the sugar is mostly dissolved. Mix in milk, 2 cups cream, 2 teaspoons cinnamon, nutmeg, and 1/4 teaspoon salt. Pour mixture over cubed bread in another large bowl and gently fold bread over with your hands until all pieces are moistened. Let bread soak for 30 minutes.
  3. As the bread soaks, melt 2 tablespoons butter in a saute pan. Add sliced apples, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Saute apples, strirring often, for 10 minutes or until they are beginning to soften. Turn off the heat and let the apples cool until the bread is finished soaking.
  4. Butter the inside of a 10“ x 5” x 3“ loaf pan. Use your hands to load half of the soaked bread into the bottom of the pan. Arrange the apple slices in an even layer over the bread. Pour the rest of the pudding mixture into the pan and set it in the oven to bake for 60 minutes or until the top is beginning to brown. When the pudding is finished baking, let it cool for an hour, then cover and chill it. You can also serve it warm at this time, but I found that the pudding sets up better when chilled.
  5. As the pudding bakes you can make your caramel sauce by combining 1 1/2 cups granulated sugar, 1/2 cup brown sugar, and 1 cup water in a medium saucepan over medium heat. When the mixture begins to boil, set your timer to 10 minutes. It will take about this long for the mixture to hit between 230 degrees F. to 240 degrees F. (between the thread and soft ball stage.) Use a candy thermometer for this, if you've got one. You can also dribble some of the syrup into cold water, and if it begins to make threads, you're there. When your mixture hits the right temperature, turn off the heat and add 1/2 cup of warmed heavy cream, 3 tablespoons butter and 1/4 teaspoon salt. When the sauce cools for about 10 minutes, you can use it, or you can chill it and reheat it in the microwave or in a saucepan for serving later.
  6. To serve the dessert, slice the pudding into six to eight portions, and lay each chilled slice on its side on a serving plate and microwave each one for 45 to 60 seconds or until warm. Spoon hot caramel sauce over and around the bread pudding. Sprinkle a handful of pecans around the pudding onto the caramel, and then sprinkle a dusting of cinnamon and powdered sugar (tapped through a strainer) around the edge of the plate. Finish off each dessert with a scoop of vanilla ice cream placed onto the center of the bread pudding.

Serves 6 to 8.

source: http://www.topsecretrecipes.com/Gordon-Biersch-Warm-Apple-Bread-Pudding-Recipe.html

recipes/dessert/gordon_biersch_warm_apple_bread_pudding.txt · Last modified: 2017/12/19 19:42 by admin