Rosemary pain perdu (bread pudding) with sauteed apples, Chantilly cream and Armagnac caramel sauce

  (Ricardo DeAratanha / Los Angeles Times)
 

Total time: 45 minutes

Servings: 4

Note: From Amy Scattergood. Published Dec. 6, 2006. Reserve extra caramel sauce and Chantilly cream for another use.

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4 egg yolks

2 cups heavy cream, divided (keep 1 cup very cold)

1 1/4 teaspoons vanilla, divided

Kosher salt

4 slices day-old rosemary bread, cut into slices about 3/4 -inch thick and into rounds about 3 1/2 inches wide

1 teaspoon powdered sugar

2 tablespoons ( 1/4 stick) butter, divided

1 large apple, peeled, cored and sliced about 1/4 -inch wide (use a tart, firm apple such as Granny Smith, Arkansas Black, Fuji, etc.)

2 tablespoons sugar

Juice of 1/2 lemon

1 cup Armagnac caramel sauce, warmed if necessary (See basic caramel sauce and variations)

Fresh rosemary leaves for garnish

1. In a wide bowl, whisk together the yolks, 1 cup of heavy cream, 1 teaspoon vanilla and a pinch of kosher salt. Place bread rounds into the custard, coating the slices. Let stand 30 minutes, turning over occasionally.

2. Meanwhile, make the Chantilly cream. In a standing mixer or with a whisk in a large bowl, whip the remaining cream (make sure it is cold), the remaining one-fourth teaspoon vanilla and powdered sugar until soft peaks form. Refrigerate until needed.