Let’s just take a second and give a standing ovation to the creators of bread. There is nothing not to like about bread. Whether you dress it up or dress it down, the comfort it brings to our soul shall never change. This dessert has everything you would need to make your Holiday or cold weather entertaining special. It is warm and with that boat load of sugar and cream against the tartness of the apples, this recipe is out of the world. Now, if you are watching your calories then this is not a recipe for you, but if you are one of those who think during the Holiday season all the dietary restrictions can take a time out, you are in the right place my friend. You can make this pudding with any kind of bread— Brioche, Croissants. I usually use Challah because it is heavy and egg enriched which intensifies the flavors of the Bread Pudding. Trust me, the quality of the bread can make a huge difference in this dessert, so make sure to pick a dense hearty bread. The one thing I love the most about this recipe is: you can assemble it ahead of time. For example, if I intend to make this recipe for lunch, I’d prep the ingredients at night and store in the refrigerator. In the morning, I’d chop the apples and assemble the whole thing. If I am serving it for dinner, I would assemble it 4 to 5 hours ahead, and it rests beautiful in the refrigerator until you need to bake it. I usually serve the baked result with some Butterscotch Sauce on the side.
So, if you are looking for a dessert for your Holiday hosting, this recipe is worth a try.
- • Challah bread — chopped into 1/2 to 1 inch cubes, 6 cups
- • Granny Smith (green) apple — 2, peeled and chopped into 1/2 inch pieces.
- • Eggs — 6, large
- • Maple sugar — 3/4 cup
- • Vanilla bean paste or extract — 2 teaspoons
- • Salt — 1/2 teaspoon
- • Whole milk —2 and 1/2 cup
- • Heavy cream (also known as double or whipping cream) — 1 cup
- Combine liquid ingredients: In a large mixing bowl or oversized measuring cup, add the eggs, maple sugar, milk, cream and vanilla extract. Whisk it until all combined. Should take about 5 minutes.
A simple balloon whisk works great but you can use handheld mixer. - Combine dry ingredients: In another large mixing bowl add the bread and the chopped apples. With your hand give it a quick toss to make sure the apple and the bread are mixed together.
- Assembling the pudding: Add the bread and apple mix into a 9 by 13 pan. Pour the liquid mixture onto the bread and apple. Lightly push down with a fork until bread is covered and soaking up the egg mixture. At this point the mixture can be refrigerated from anywhere between 2 to 5 hours.
- Baking: When ready to bake, pre-heat the oven at 350 F (176.6 C). Bake for about 45 minutes to an hour. The pudding should puff up and the bread on top should look slightly toasted.
- Serving: Scoop the pudding into a bowl and drizzle some Butterscotch Sauce over it.
- • Maple sugar: Maple sugar is made from the sap of a maple tree. If you do not have or cannot find maple sugar, use the same quantity of white or brown sugar.
- • Whole milk: Can be replaced with 1% or 2%. Note that the texture and quality of the pudding may vary.
- • Apple: You can skip the apples if you would like.
- • Other ingredients: You can also add some pecans, sultanas or raisins to this recipe. Just combine with the dry ingredients.
TOOLS AND BAKEWARE USED FOR MAKING THIS RECIPE:
Baking pan by Pyrex
Whisk by OXO
Measuring (8) cup by Pyrex
Measuring (2) cup by Pyrex
Knife by Cutco
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