Apple Bread Pudding
Adapted from Chef Waldy Malouf's cookbook, The
Hudson River Valley Cookbook, Harvard Common Press, 1998
The pudding can stand by itself or it can be served with ice cream
or whipped cream.
Serves 6 to 8
- 4
or 5 T. unsalted butter, softened
- 1
cup brown sugar
- A
7 or 8 oz. loaf French-style bread, sliced
- 2
Jonagold or Golden Delicious apples, peeled and cut into 1/2-inch
dice
- 3
cups milk
- 3
eggs
- 1
t. vanilla extract
Preheat
the oven to 350 degrees F. Butter a 2 quart casserole or souffle dish
and spread the brown sugar evenly over the bottom. Butter the bread
generously, stack it, and cut it into 2 inch squares.
Toss the bread with the apples and put them in the casserole on top
of the sugar. Whisk the milk, eggs, and vanilla together and pour
over the bread. Bake the pudding 40 to 45 minutes, until a knife inserted
in the center comes out clean. Baking time varies with the depth of
the baking dish. The brown sugar will have melted into a delicious
caramel; be sure to include some of it in each serving.
[Cranberry and Chestnut
Stuffing] [Mashed
Potatoes with Variations] [Apple
Bread Pudding]
Turkey
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