This bread pudding was so good! I will make this again, as soon as I have some apples on hand.
This is my adaptation of the original, posted in Redbook magazine.
(The only thing missing was some walnuts or pecans. Next time I will add them).
Find everything you need to make this bread pudding at your local Meijer.
- 5 T unsalted butter (2 T melted)
- 1 lb loaf French bread, cut into 1-inch dice
- 3 large Granny Smith apples, peeled, cut into ½-inch dice
- 1 cup plus 2 T sugar
- 4 eggs
- 2 egg yolks
- 1 t ground cinnamon
- ¼ t salt
- 3 cups half and half or milk
- 2 cups heavy cream
- 2 t vanilla extract
- caramel sauce for drizzling
1. Heat oven to 350°F. Butter a 2½-quart baking dish with 1 T of the butter.
2. Toss bread cubes with the 2 T of the melted butter on a large rimmed baking sheet; spread out. Bake 10 minutes, or til lightly toasted; cool.
3. Melt remaining butter in a large frying pan or skillet over medium-high heat. Add apples and 2 T of the sugar. Reduce heat to medium and cook, stirring frequently, 5 minutes or til apples are tender.
4. In a large bowl, whisk eggs, egg yolks, cinnamon, salt, and remaining 1 cup sugar til thoroughly blended. Add half and half, cream, and vanilla; whisk til well blended.
5. Place bread cubes in prepared baking dish. Scatter apples on top of bread. Pour egg mixture over top. Let stand 1 hour at room temperature, occasionally pressing bread into egg mixture.
6. Bake 50-60 minutes, or til edges of pudding are set, top is golden, and center jiggles slightly. Let cool on a wire rack til warm, about 1 hour.
7. Serve drizzled with caramel sauce.