Tuesdays with Dorie BCM: Bettelman

October 9, 2018 at 12:01 am | Posted in BCM, groups, pudding/mousse, sweet things, tuesdays with dorie | 9 Comments
Tags: baking, bread pudding

As much as I don’t want to acknowledge it, the summer fruits are out and the apples are in. I might as well get used to it and least bake some interesting apple treats. I’d never heard of a Bettleman before, but it’s an Alsatian bread pudding made to use up stale brioche. The bread gets soaked in warm milk and egg yolks and then the mix gets a hit of spice and rum, along with apples and raisins. The egg whites are whipped separately and added at the end, so the pudding soufflés a bit in the oven. It’s lighter than the bread pudding I’m used to, and I liked it very much.

I happened to have a couple of brioche rolls in the freezer, and they were just enough to make two individual ramekins. I served my bettleman with some ice cream and a drizzle of apple caramel sauce.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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Your ramekin version of Bettelman is very cute. I thought this was fine, but it doesn’t beat ordinary bread pudding for me.

Comment by Cakelaw— October 9, 2018 #

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I wish I had taken a photo of mine before it sank! I actually really liked this, despite not expecting to (not really a fan of bread pudding) – I’ll remember it for the future!

Comment by Mardi (eat. live. travel. write.)— October 9, 2018 #

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Your Bettleman looks glorious and rich! Haha sorry couldn’t resist. But I’m in awe of your skills in baking it, putting a perfectly molded scoop of ice cream on top before it deflated or the ice cream melted. Oh, and it looks delicious too.

Comment by Summer— October 9, 2018 #

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- haha- thank you! but you know what…mine didn’t really deflate as it sat, so i took that picture when it was almost at room temp. maybe it’s bc it was such a little one without so much heft in the center??
  
  Comment by steph (whisk/spoon)— October 10, 2018 #
  
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Viewing the Bettelman as one way to repurpose leftover brioche rolls, it’s very creative. You dress it up further with ice cream and caramel sauce.

Comment by Shirley @ EverOpenSauce— October 9, 2018 #

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Ice cream and caramel sauce sound like perfect accompaniments and your mini version retained a beautiful puff!

Comment by Teresa— October 10, 2018 #

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Beautiful as usual! We were surprised by this one and also really enjoyed it.

Comment by isthisakeeper— October 10, 2018 #

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Ice cream was the way to go and the favorite with my family. I am with you at saying goodbye to summer fruit. I still haven’t started buying apples to eat yet because I know once I do that winter is here.

Comment by Diane Zwang— October 10, 2018 #

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I think ice cream and apple caramel sauce would improve just about any dessert.

Comment by Zosia— October 11, 2018 #

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