Hook's Cheese owners Tony and Julie Hook craft cheddar cheeses that have been aged for a decade in Wisconsin. For a list of artisan cheeses, visit Zingerman's. To find Hook's Cheese, visit these locations:
Hook's Cheese Company
320 Commerce St.
Mineral Point, WI 53565
The Cheese Store of Beverly Hills
419 N Beverly Dr
Beverly Hills, CA 90210
The Cheese Store of Silverlake
3926-28 W Sunset Blvd
Los Angeles, CA 90029
Apple and Wisconsin Aged Cheddar Bread Pudding
- 4 whole eggs
- 4 egg yolks
- 2 Tablespoons plus 1/2 cup granulated sugar
- 2 tsps vanilla extract
- 1/4 tsp salt
- 3 cups whole milk
- 1 cup heavy cream
- 7 cups day-old French bread cubes, 1-1/2 inch cubes
4 cups sliced peeled Granny Smith apples
2 Tablespoons lemon juice
1/2 cup unsalted butter
1/2 cup light brown sugar
1-1/2 tsps ground cinnamon
1/4 tsp ground cayenne pepper
2 cups grated Wisconsin Aged Cheddar cheese (8 ounces), divided
In large bowl, whisk together the eggs, egg yolks, 2 tablespoons of the granulated sugar, the vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.
Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, remaining 1/2 cup of granulated sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, 8 to 10 minutes, stirring frequently. Cool 20 minutes.
Heat oven to 325°F. Generously butter 9" x 13" casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with 1 cup of cheese. Repeat layering with remaining ingredients. Cover mixture with small piece of waxed or parchment paper. Cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350°F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne, if desired.
Recipes courtesy of Chefs Mary and Greg Sonnier, New Orleans, LA
Lua Aberta by Milton Banana Trio