WSVN — If you’re thinking of adding a new dessert to your Thanksgiving table, we have one that’s perfect for the holiday. Something sweet is on the menu tonight as we grab a Bite with Belkys.

The Chef: Gail Goetsch
The Restaurant: Miam Café & Boutique in Wynwood
The Dish: Sourdough Apple Bread Pudding

Apple mix
3 apples, diced
1 oz bourbon
2 oz brown sugar
1 tsp vanilla extract
juice of one lemon
.5 tsp cinnamon
.5 tsp allspice
1.5 lb sourdough bread, cut into cubes, dried out in oven
20 oz milk
20 oz heavy cream
10 oz sugar
14 ea. egg yolks
.5 tsp cinnamon
1 tsp ginger

Method of Preparation:
– Start with a bowl full of chopped Granny Smith and Gala apples. Add lemon juice, brown sugar, cinnamon, allspice and bourbon. Mix well, put on the medium high heat and sauté until tender- constantly stirring- about 5 minutes and set aside. While it’s cooling, cut the soft inside part of sourdough bread into small chunks. Spread them in a pan and toast in the oven at 300 degrees for about 15 minutes.

– To make the custard, add milk, heavy cream, sugar, a mix of cinnamon and ginger and heat it on the stove until it steams. In another bowl, add egg yolks and blend together, then add sugar and blend again. Now, add the hot cream to the eggs – stir well and pour it all over the bread. Mix well, cover with plastic wrap and let it sit for 30 minutes. When the cream is absorbed into the bread, add the apples and blend again.

– Pour the mixture into an oven pan and press it down to help the bread can soak into the liquid. Bake at 350 for 30 minutes.

To Plate:
When it’s done- it’s time to plate- Chef Gail serves a piece and tops it with caramel sauce.

Serving suggestion: Cafe Latte

Serves: 8-10

Miam Café & Boutique
2750 NW 3rd Ave Suite 21
Miami, FL 33127
(786) 703-1451
Miam Café

Bring in a printed copy of the recipe and get a free cookie with your meal now through Christmas.

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