Prep 30 mins
Cook 1 hr
Adapted from The Dessert Bible for DF who loves most things apple. Bread pudding is such a lovely home for just a bit stale egg enriched breads. I am trying to convince her that custardy bread pudding is ever so much better than dry. Serve with warm with vanilla ice cream or room temp with floating islands of stiffly whipped cream.
- 4 large apples, peeled, cored, cut into 3/8-inch slices
- 3⁄4 cup sugar
- 3⁄4 teaspoon cinnamon
- 1⁄2 loaf brioche bread or 1⁄2 loaf pullman bread or 1⁄2 loaf challah
- 1 1⁄4 cups milk
- 1 1⁄4 cups heavy cream
- 2 eggs, large
- 5 egg yolks, large
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon salt
- 1 1⁄2 teaspoons vanilla extract
- Preheat oven to 425 degrees F.
- Toss apples with 1/2 C of sugar and the cinnamon. Place on well-buttered sheet pan and roast in oven for 10-15 minutes. Cool for 15 minutes.
- Remove crusts and cut bread into 1" cubes, about 5 cups. Place in 8" square baking pan.
- Bring kettle of water to a boil.
- Place milk and cream in saucepan and bring to a simmer. When mixture is hot, but not before, combine eggs, yolks, and remaining cup 1/4 C of sugar in a mixing bowl and whisk with the nutmeg, salt and vanilla. Slowly whisk in hot milk mixture, starting with 1/4 cup at a time to temper the eggs and prevent curdling. Larger aliquots can be used after the first cup of hot milk is well mixed with the egg mixture.
- Pour custard over bread, making sure the bread is well soaked. Top with roasted apples and drizzle with any carmelized pan juices. Poke some of the apple slices into the custard to nestle amongst the bread cubes.
- Cover with foil, place in large roasting pan and add boiling water till it comes halfway up the sides of baking pan.
- Bake for 45min to 1 hour, until the edges are set, but center is still a bit jiggly. Serve warm with vanilla ice cream or room temp with whipped cream.