Prep 15 mins
Cook 1 hr 10 mins
Innisfree Restaurant, Glacier, Washington. Fred and Lynn Berman are organic farmers who opened a restaurant to showcase their favorite seasonal foods. Harvest time is Lynn Berman's favorite time of year, when she often turns crisp, tart apples into this homey bread pudding. From The Best Northwest Places Cookbook (Volume 1). For the apples, use preferably jonagold, spartan, or melrose, cored and cut in 1/2-inch slices.
- 1 lb sliced day-old bread
- 1 1⁄2 lbs large apples (or more)
- 8 eggs
- 5 cups half-and-half
- 1 1⁄4 cups dark brown sugar, packed
- 2 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1 cup ground hazelnuts
BRANDY BUTTERSCOTCH SAUCE
- 1⁄2 cup butter
- 1⁄2 cup honey
- 1⁄2 cup whipping cream
- 1⁄4 cup brandy
- PREHEAT THE OVEN to 350°F
- Lightly grease a 9- by 13-inch baking dish.
- CRUMBLE THE BREAD into coarse crumbs, using your hands.
- Sprinkle two-thirds of the crumbs into the prepared baking dish.
- Arrange the apple wedges over the bread in rows, overlapping them slightly.
- COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
- Beat well, then pour the mixture over the apples and bread.
- In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
- Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
- Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
- MAKE THE SAUCE while the bread pudding is baking.
- Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
- Bring to a boil without stirring and simmer for 5 minutes.
- Reduce the heat and carefully stir in the cream and brandy.
- Cook 1 minute longer.
- Set aside and keep warm until needed.
- LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
- Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.
This was delicious even though I did not do sauce. It made a huge pudding. I used a light rye bread crumbled to big bread crumbs layered with diced cooked green apples, skin left on. We all loved this served with vanilla yoghurt.