Pouding chômeur, known as pudding of the unemployed or poor man's pudding, was made in Québec during the Great Depression as a way of using leftovers or scraps of dried bread and brown sugar to create a simple, inexpensive dessert. Modern takes on the recipe start from scratch to make a cake batter. This recipe combines both recipes, using dried bread, cream, eggs and maple syrup, dressed up with sautéd apples. When baked, it becomes a French toast-like bread pudding, so go ahead and serve it for brunch or dessert.
Ingredients
- 1 1/2 apples, peeled, cored, and cut into slices
- 2 tablespoons butter, divided
- 2/3 cup maple syrup, plus more to serve
- 5 cups brioche or Challah, dried and diced into 1/2-inch cubes
- 2 eggs
- 3/4 cup heavy cream
- 1/2 cup milk
- 1/2 cup raisins (optional)
- 1/4 cup brandy or bourbon (optional)
Instructions
In a medium-sized pan over medium heat, add 1 tablespoon of butter and the sliced apples. Cook the apples until soft and starting to brown, approximately five minutes. Remove the pan from the heat and let the apples cool.
Using four 8-ounce ramekins, arrange the cooked apples in the bottom of the ramekin. Use the remaining butter to grease the ramekins. Pour the maple syrup over the apples. Set aside.
If you're using the raisins and bourbon, mix them in a bowl, letting the raisins soak up the liquid. Set aside.
In a small bowl, mix the eggs, cream and milk. Add the diced bread to the milk and eggs, tossing them until saturated, adding more liquid as needed. Toss in the bourbon-soaked raisins, optional.
Fill each ramekin evenly with the bread mixture. Preheat the oven to 350 F.
Place the ramekins in a baking dish and add enough water to fill halfway up the outside of the ramekin. Bake 20 to 25 minutes until the pudding is set. Remove the dish from the oven and let it cool until the ramekins can be handled.
To serve, run a knife around the inside of the ramekin, releasing the pudding from the sides. Hold a plate to the top of the ramekin and flip it over, shaking gently until the pudding is released. Serve immediately with an additional drizzle of maple syrup.
