Apple Bettelman Recipe with Calvados Reduction

One of my ultimate comfort foods, Bettelman is the surprisingly simple and delicious French bread pudding from the Alsace region of France. It reminds me of our voyages to France, but also of my childhood on the family farm in Virginia. Bettelman or bread pudding is a delightful way to give a second life to brioche or bread that’s a bit past its prime. This Apple Bettelman recipe in particular is a fantastic fall recipe, highlighting flavorful apples and warm notes like cinnamon, vanilla bean and orange zest. The aromatic richness of the Calvados – a variety of brandy made in Normandy from apples – in the reduction is the perfect indulgent finishing touch.

As the weather begins to turn crisp for many of us, enjoy this cozy Apple Bettelman recipe as you start dreaming and planning of your next Europe voyage with us.

APPLE BETTELMAN RECIPE WITH CALVADOS REDUCTION
Serves 4

CALVADOS REDUCTION
¾ cup unsweetened apple cider
2 tablespoons sugar
¼ cup Calvados

BETTELMAN
4 ounces day-old brioche, in 2-inch pieces
1 cup whole milk
Zest of 1 orange
1/3 cup plus 1 tablespoon sugar
2 eggs, separated, room temperature
1 tablespoon Calvados
½ teaspoon cinnamon
Seeds of 1 vanilla bean
1 Granny Smith apple
2 tablespoons dried cranberries, soaked in Calvados

REDUCE THE CALVADOS
In a small saucepan, bring the cider and sugar to a boil. Decrease the heat to a simmer and reduce by half to a syrup. Add the Calvados and simmer until the alcohol evaporates, about 1 minute. Remove from the heat and reserve.

PREPARE THE BETTELMAN
Place the bread in a heatproof bowl. In a small saucepan, bring the milk to a boil and add the orange zest. Pour the milk over the bread. Let soak for 10 minutes and then mash the bread until mushy.

Preheat the oven to 375°F/191°C. Grease 4 (6-ounce) ramekins with butter. In a small bowl, whisk together 1⁄3 cup of the sugar and the egg yolks until pale and fluffy. Whisk in the Calvados, cinnamon and vanilla. Pour over the bread mixture and stir to combine. Peel the apple, cut into 1-inch cubes and add to the bread mixture. Add the cranberries and stir to combine. Reserve.

In a stand mixer using a whisk attachment, beat the egg whites at medium-high speed until foamy. Add the remaining 1 tablespoon of sugar and continue whisking until stiff peaks form. Using a spatula, gradually fold the egg whites into the bread mixture, being careful not to over mix. Scrape the batter into the prepared ramekins.

Place on a sheet pan and bake until puffy, golden brown and slightly crisp, about 20 to 30 minutes. Drizzle with the Calvados reduction and enjoy warm.

Stay tuned for more of our favorite fall recipes in the coming weeks!

About Director of Culinary Enrichment & Executive Chef Kathryn Kelly
Celebrating nearly a decade with Oceania Cruises, Chef Kelly’s passion for adult learning has been the driving force behind The Culinary Center since first developing it with Oceania Cruises co-founder Bob Binder in 2011. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, which are immersive chef-led excursions offered in more than 40 destinations worldwide. Chef Kelly is an honors graduate of the Culinary Institute of America, completed her doctoral studies in Epidemiology at the Johns Hopkins Bloomberg School of Public Health and also holds dual Master’s degrees in Community Medicine and Public Health. Chef Kelly resides on Amelia Island and is an avid golfer, proud grandmother and heritage seed gardener.

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