Authentic Argentine Apple Bread Pudding (Tarantela) Recipe: A Sweet Taste of Tradition

Step into the delightful world of traditional Argentine desserts with the exquisite Apple Bread Pudding, famously known as Tarantela. This isn’t just any bread pudding; it carries a unique and irresistible twist – tender apple slices that perfectly complement the rich, custardy texture. Our journey to master this classic began with Pelusa Molina, a culinary expert who shared the heartwarming story of Tarantela’s origins: born in a quaint canteen nestled in Buenos Aires’ charming Belgrano neighborhood. Once a ubiquitous treat gracing almost every restaurant menu a few decades ago, Tarantela’s presence has slowly waned, making way for modern confections like Tiramisu. However, the allure of this traditional sweet remains strong, offering a nostalgic taste of Argentina’s rich culinary heritage.

Many believe that bread pudding is a daunting dessert to prepare, but Tarantela defies this misconception. It’s remarkably simple to make, proving that even the most satisfying dishes can be created with ease in your own kitchen. For those who might not prefer apples, the beauty of this recipe lies in its adaptability – you can easily omit them and incorporate more bread, tailoring it to your personal taste. While photos from a cooking class might be out of reach, rest assured, the instructions are incredibly straightforward, ensuring a successful and delicious outcome every time. Prepare to unveil the secret to this beloved Argentine classic!

Ingredients:

• 1) 1/2 a Baguette: Preferably day-old. The slightly stale bread absorbs the custard mixture more effectively, preventing a soggy texture and ensuring perfect slices.
• 2) 2 Red Apples: “Red Delicious” are recommended for their sweet flavor and texture that holds up well during baking. You can also use Fuji or Gala.
• 3) 7 Small Eggs or 6 Large Eggs: These are essential for creating the rich, creamy custard that binds the pudding together.
• 4) 150g Heavy Cream: Often labeled as whipping cream or double cream. This contributes to the luxurious richness and smooth consistency of the pudding.
• 5) 100g Granulated Sugar: For sweetening the custard mixture.
• 6) 100g Unsalted Butter: Melted. Used to butter the bread slices, adding flavor and helping them crisp up slightly during baking.
• 7) 150g Granulated Sugar: Specifically for preparing the luscious caramel base.

Step-by-Step Instructions:

1. Prepare the Caramel Base: In a heavy-bottomed saucepan, combine 150g of sugar with 75ml of tap water. The ratio should generally be 2 parts sugar to 1 part water. Heat this mixture over medium heat without stirring. Resist the urge to stir, as this can cause crystallization. Instead, gently swirl the pan if needed to ensure even heating.
2. Achieve Golden Perfection: Continue heating the sugar-water mixture. Watch it closely as it begins to bubble and transform, first becoming clear, then developing a beautiful golden-brown color. Once it reaches this rich amber hue, immediately remove it from the heat to prevent burning, which can make the caramel bitter.
3. Coat Your Mold: Carefully and swiftly pour the hot caramel into an oven-safe pudding mold or baking dish. Tilt and rotate the mold to ensure the caramel evenly coats the entire bottom surface. As the caramel cools, it will solidify and form a stable, glistening layer. Set aside.
4. Prepare the Baguette: Take your day-old baguette and carefully trim off the crust (the “skin”). Once de-crusted, slice the baguette into very fine, thin slices, ideally less than 1 centimeter thick. Thin slices allow for better absorption and a more delicate texture in the finished pudding.
5. Slice the Apples: Peel the red apples and slice them as thinly as possible. A mandoline slicer can be very helpful here to achieve uniform, paper-thin slices, which will cook down beautifully and integrate seamlessly into the pudding.
6. Whisk the Custard Mixture: In a large mixing bowl, combine the eggs, 150g of heavy cream, and 100g of sugar. Whisk thoroughly but gently. The goal is to combine the ingredients well without incorporating too much air, which can lead to a frothy or uneven texture in the pudding.
7. Begin Layering – First Bread Layer: Using a clean pastry brush, paint one side of each baguette slice with the melted butter. Arrange these buttered bread slices, with the buttered side facing down, onto the cooled caramel layer in your mold. Continue until the entire surface of the mold’s base is covered with a single layer of bread.
8. Add Apples and a Touch of Custard: Create the next layer by arranging a generous portion of your thinly sliced apples over the bread. Once the apple layer is complete, pour a small amount of the custard mixture (from step 6) over the apples. This helps to moisten them and integrate them into the pudding.
9. Second Bread Layer: Now, add another layer of baguette slices, this time brushing the butter onto the side that will face upwards. This ensures that the top of these bread slices gets a lovely golden crisp when baked.
10. More Custard: Pour a little more of the custard mixture over this second layer of bread. You’re building layers of flavor and moisture.
11. Final Apple Layer: Use the remaining apple slices to form one last layer on top of the bread.
12. Final Bread Layer: Place the very last layer of baguette slices on top, again with the buttered side facing upwards.
13. Soak It All In: Pour the remaining custard mixture from step 6 evenly over all the ingredients in the mold. Make sure every bit of bread and apple is thoroughly covered and saturated, ensuring a moist and flavorful pudding. Gently press down on the bread if necessary to help it absorb the liquid.
14. Bake in a Water Bath (Bain-Marie): Preheat your oven to 160°C (325°F). Place a large, deep metal baking tray on the middle rack of the oven and fill it halfway with hot water. Carefully place your pudding mold into the center of this water bath. This steaming effect, known as a bain-marie, provides gentle, even heat, preventing the pudding from drying out and ensuring a silky, smooth texture. Bake for 40 to 50 minutes, or until the pudding is firm to the touch when gently pressed with a finger. A knife inserted into the center should come out mostly clean.
15. Cool and Serve: Once baked, carefully remove the pudding mold from the water bath and allow it to cool completely at room temperature. Chilling it in the refrigerator for a few hours (or even overnight) can also improve its texture and make unmolding easier. To serve, run a thin knife around the edges of the mold, then invert it onto a serving plate. The caramel will beautifully cascade over the pudding. Serve with a generous scoop of whipped cream or vanilla ice cream for an extra touch of indulgence.

Tips for a Perfect Tarantela Every Time

• Day-Old Bread is Key: Fresh bread tends to get mushy. Slightly stale bread absorbs the custard better, resulting in a superior texture.
• Don’t Stir the Caramel: It’s tempting, but stirring caramel can cause sugar crystals to form, leading to a grainy texture. Swirl the pan gently if you need to distribute the heat.
• Thin Slices Matter: For both bread and apples, thin slices ensure even cooking and a more harmonious blend of flavors and textures in each bite.
• Gentle Whisking: Over-whisking the custard can incorporate too much air, leading to a bubbly or spongy texture. Mix just enough to combine the ingredients.
• The Water Bath is Non-Negotiable: A bain-marie is crucial for slow, gentle cooking, which prevents the custard from curdling and gives the pudding its signature smooth, creamy consistency.
• Cool Completely: Allow the pudding to cool entirely before attempting to unmold it. This gives the caramel time to set properly and prevents the pudding from falling apart.

Variations & Customizations

While the classic Tarantela with apples is delightful, feel free to experiment and make this recipe your own:

• No Apples? No Problem! If apples aren’t your preference, simply omit them and increase the amount of bread by about half a baguette, ensuring you still have enough layers.
• Other Fruits: Pears, peaches, or even a mix of berries can be wonderful alternatives to apples. Adjust sugar content if using very sweet or tart fruits.
• Add Spices: A pinch of cinnamon, nutmeg, or even a tiny amount of cardamom can elevate the flavor profile.
• A Touch of Alcohol: For an adult twist, add a tablespoon or two of rum, brandy, or Cointreau to the custard mixture.
• Different Breads: While baguette is traditional, you can experiment with challah, brioche, or even panettone for a richer, more cake-like pudding.
• Citrus Zest: A little lemon or orange zest in the custard can brighten the flavors beautifully.

Serving Suggestions

Tarantela is a dessert that shines on its own, but a few accompaniments can make it even more special:

• Classic Cream or Ice Cream: As mentioned, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream is a perfect match for the warm, caramelized pudding.
• Dulce de Leche Drizzle: For an extra dose of Argentine indulgence, drizzle some warm dulce de leche over each serving.
• Fruit Compote: A light berry or stone fruit compote can add a refreshing tartness that beautifully contrasts the pudding’s sweetness.
• Coffee or Tea: Serve alongside a strong cup of Argentine mate, a classic espresso, or a comforting cup of tea for a delightful afternoon treat or evening dessert.

Embracing a Culinary Legacy

Tarantela is more than just a dessert; it’s a taste of Argentina’s rich culinary history, a reminder of simpler times and cherished traditions. Its decline in popularity in favor of trendier options only makes its revival more meaningful. By preparing this delightful apple bread pudding, you’re not just making a sweet treat; you’re actively participating in the preservation of a beloved cultural recipe. The combination of crispy caramel, tender apples, and creamy custard makes for an unforgettable dessert that is both comforting and sophisticated. We encourage you to try this straightforward recipe and bring the authentic flavors of Buenos Aires right into your home. Share this wonderful piece of Argentine heritage with your friends and family, and let the sweet legacy of Tarantela live on!