This was pretty good. I think it would be even better with blueberries instead of apples (although I was trying to use up some of the fall apple harvest). Also, I recommend cooking in a deeper dish. While you cannot do the pretty circular cut outs, it locks in more moisture and doesn't dry out quite as much as with the thinner pan.
Apple Bread Pudding
Photo: Helen Norman
More From Southern Living
Total: 2 Hours, 30 Minutes
- 2 tablespoons butter
- 3 large apples, such as Honeycrisp (about 1 1/2 lb.), peeled and cut into 1/4- to 1/2-inch cubes
- 3 cups heavy cream
- 4 large eggs
- 1 large egg yolk
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 (16-oz.) cinnamon-raisin bread loaf, cut into 3/4-inch cubes
- 4 tablespoons turbinado sugar
- Apple Brandy Crème Anglaise
- Sautéed Apples
- 1. Preheat oven to 375°. Melt butter in a large nonstick skillet over medium-high heat; add apples, and cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned.
- 2. Whisk together cream and next 4 ingredients in a large bowl until smooth. Stir in bread cubes; let stand 5 minutes. Stir in cooked apples.
- 3. Sprinkle 2 Tbsp. turbinado sugar into a buttered 13- x 9-inch baking dish. Add bread-and-apple mixture to dish, and spread in an even layer. Sprinkle with remaining 2 Tbsp. turbinado sugar.
- 4. Bake at 375° for 40 to 45 minutes or until light golden and center is set. (Bread pudding will puff to top of dish and pull away slightly from sides as it bakes.) Cool 10 minutes. Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples.
- Note: We tested with Panera Bread Cinnamon Raisin Bread. To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes; reheat in a 350° oven 20 minutes.
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