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

  1. 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.

  2. 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.

  3. 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.

  4. Bake for 40-45 minutes or until light golden and the center is set.  Cool 10 minutes.

  5. 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 !!

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