Apple Bread Pudding
by Vicki Brunsvold, Tastemaker in Residence -
Ingredients
2 Tbsp butter
3-4 large Honeycrisp apples (about 1-1/2 lb) peeled and diced into 1/4- to 1/2-inch cubes
3 cups heavy cream
4 large eggs
1 large egg yolk
1/4 cup sugar
1 tsp ground cinnamon
1 16oz cinnamon swirl loaf of bread, cut into 3/4-inch cubes
4 Tbsp turbinado sugar, divided
Instructions
Preheat oven to 375. Melt butter in large skillet over medium-high heat, add apples and cook and stir occasionally for 8-10 minutes until softened and lightly browned.
Whisk together until smooth the cream and next 4 ingredients in a large bowl. Stir in bread cubes and let stand 5 minutes. Stir in cooked apples.
Sprinkle 2 tablespoons turbinado sugar into a buttered 13-x 9 inch baking dish. Add bread and apple mixture, spreading out into an even layer. Sprinkle with remaining 2 tablespoons sugar.
Bake for 40-45 minutes or until light golden and the center is set. Cool 10 minutes.
Serve warm with Apple Brandy Creme Anglaise* and topped with Sautéed Apples with Apple Brandy*.
* Recipes available on Spirited Table
Click here for two more Apple recipes that complete Vicki’s trifecta! Sautéed Apples with Apple Brandy + Apple Brandy Créme Anglaise !!