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1
Preheat the oven to 325 degrees F.
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2
For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
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3
Whisk together the yolks, granulated sugar and maple syrup in a large bowl.
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4
Slowly whisk in the hot cream mixture until combined.
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5
Remove the vanilla pod and whisk in the apple brandy.
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6
Strain the custard into a clean bowl.
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7
For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter.
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8
Once melted, add the brown sugar and allow to melt.
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9
Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape.
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10
Season with salt.
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11
Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency.
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12
Remove the cinnamon sticks.
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13
Combine the apple-ginger caramel sauce with the bread.
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14
For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.
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15
Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage.
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16
Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon.
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17
Strain into a bowl and set over an ice bath.
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18
Stir until chilled.
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19
Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving
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20
To assemble and bake: Place the silicone molds in a roasting pan.
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21
Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard.
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22
Let sit for 15 minutes to allow the bread to soak up some of the custard.
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23
Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan.
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24
Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
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25
Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.
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26
For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form.
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27
Fold in the creme fraiche until combined.
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28
Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream.
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29
Dust with cinnamon, powdered sugar and garnish with mint.
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30
Bread pudding is best served warm.
