Ingredients
3/4 cup fresh ricotta, for topping
1/2 cup sherry vinegar
2 tbsp sugar
1/3 cup heavy cream
1 tsp salt
1 egg yolk
1 cup milk
1/4 cup sugar
1/2 tsp cinnamon
4 cups ciabatta bread, diced
2 tbsp butter, for cooking the bread
2 tbsp butter, divided
2 apples, peeled, cored and sliced
2 tsp sugar
Preparation
Place vinegar and sugar in a small pot over medium heat. Let reduce until syrupy.
Carefully whisk in cream and let reduce until caramel-like in thickness. Season with salt.
Whisk together all the bread pudding ingredients (except the bread and butter).
Add in the bread and let sit for 5 minutes.
Heat the butter over medium-high heat. Add in apples and saute until almost soft.
Mix in the sugar and set aside.
Heat the butter for the bread pudding over high heat in a large non-stick saute pan. Add in bread and cook until lightly crisp and brown.
Spoon the bread onto a serving platter. Top with apples and ricotta and drizzle with caramel before serving.
