Vanilla-Apple Bread Pudding

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Vanilla-Apple Bread Pudding

 

Use French country bread in this recipe. You can also try challah, a

sweet egg bread which gives a rich flavor to this dessert that is

best served warm.

 

 

3 tablespoons unsalted butter (no substitutes)

3 large Granny Smith apples, peeled, cored and diced

1/2 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

5 whole large eggs

7 large egg yolks

1-1/4 cups sugar

Pinch salt

1 quart half-and-half cream

1 vanilla bean, split, or 1 teaspoon vanilla extract

1 12- to 16-ounce loaf bread, diced, about 7 cups

 

 

 

1. Prepare apples: Melt butter in a large skillet over medium-high

heat. Add apples and cook 6 to 8 minutes, until golden. Transfer to a

bowl; stir in cinnamon and nutmeg.

2. Make bread pudding: Heat oven to 300 degrees F. Butter six 8-ounce

baking dishes. Transfer to 2 roasting pans large enough to hold the

dishes without touching.

3. Whisk together the eggs, egg yolks, sugar and salt in a large

bowl, until combined. Bring the cream and vanilla bean to a boil in a

medium saucepan over medium heat. Slowly whisk 1 cup of cream into

egg mixture; whisk in remaining cream. With the tip of a small knife,

scrape seeds from bean and add to custard (add vanilla extract, if

using.)

4. Divide and layer half of the bread among prepared baking dishes,

then add half the apples. Spoon in enough custard to cover apples.

Let stand 5 minutes, pressing bread down several times to absorb

custard. Repeat with remaining bread, apples and custard. Fill the

roasting pans with enough hot water to reach halfway up sides of

baking dishes. Bake 65 to 75 minutes, until top is golden and no

liquid appears when center is pressed. Cool in water bath, 15

minutes. Remove puddings from water bath and cool on a wire rack 10

minutes. Serve warm. Makes 6 servings.

 

 

Nutritional facts per serving

calories: 790 , total fat: 39g , saturated fat: 20g , cholesterol:

506mg , sodium: 507mg , carbohydrate: 93g , fiber: 3g , protein: 19g