Bread Machine (48 page)

Individual Warm Apple Charlottes

Serves 4

4 large Granny Smith or other tart cooking apples, peeled, cored, and cut into
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-inch cubes

1 cup (2 sticks) butter, divided

2 ounces (
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cup) whole almonds

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cup honey

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cup apricot jam

1
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-pound loaf firm-textured white or wheat bread, cut into
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-inch-thick slices, crusts removed

Place the apples and
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cup of the butter in a sauté pan. Cook over low heat for 5 minutes. Meanwhile, grind the almonds in the food processor. Remove them from the work bowl. Add the jam to the work bowl and process until smooth. Add the honey and the jam to the apples and increase the heat to high, stirring until slightly tender (not mushy) and all the liquid is reduced and the mixture is thick. Remove from the heat and stir in the almonds. Let stand at room temperature.

Preheat the oven to 425°F.

Melt the remaining
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cup butter in a sauté pan. Place four 6-ounce molds on a baking sheet. Reserving 4 whole slices for the tops, cut remaining slices into quarters. Using the whole slices, cut 4 rounds of bread for the tops by turning one of the molds upside down and cutting around the edge with a knife; it will fit exactly.

Dip each piece of bread lightly in the melted butter and press into the molds, overlapping the slices like shingles around the sides and covering the bottom (some chefs like a heart-shaped piece of bread on the very bottom, which will show up on the top when turned out). Divide the compote among the 4 molds and cover the tops with the bread rounds; press lightly.

Place the baking sheet in the center of the oven and bake for 20 to 25 minutes, until the tops are just crispy (the insides will be caramelized). Do not overbake. Remove from the oven and immediately invert onto individual dessert plates. Dust with some confectioners’ sugar and place a large spoonful of French cream on the side.

Individual Raspberry and Strawberry Summer Puddings

Serves 4

2 pints (3 cups) raspberries

2 pints strawberries, sliced, to make 3 cups

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to 1 cup sugar, to taste

1
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-pound loaf firm-textured white bread or day-old brioche, cut into
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-inch-thick slices, crusts removed

Combine the berries and
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cup of the sugar in a saucepan. Cook over medium heat until the berries are juicy, but still holding their shape, about 5 minutes. Taste for sweetness, and add more sugar if desired. Let cool to lukewarm.

Preheat the oven to 350°F. Place four 6-ounce molds on a baking sheet and grease lightly.

Reserving 4 whole slices of bread, cut the remaining slices into 4 long strips each. Cut 4 rounds of bread for the tops by turning one of the molds upside down on a whole slice and cutting around the edge with a knife; each round will fit exactly. Out of the same slice, cut a little round for the bottom and cut it into triangles if desired. Press the bottom round and strips of bread into the molds, covering all surfaces and reserving the round tops.

Divide the berry mixture among the bread-lined molds, setting aside any extra. Cover the tops with the bread rounds; press lightly. Spoon any berry liquid over the top to soak the bread, or turn each top round over to soak it through.

Place the baking sheet in the center of the oven and bake for exactly 15 minutes. Do not overbake. Remove from the oven and let cool. Cover with plastic wrap and chill for 4 hours or overnight. To serve, carefully invert each mold to slide the pudding out onto an individual dessert plate. Garnish with a dollop of cream and extra berries.