Apple Bread Pudding with Almonds and Dried Cherries
The bread used in bread pudding can give the flavor of the dish a slightly ethnic tilt; this version uses Jewish egg bread challah. Italian pannetone, French brioche, Greek Easter bread, or Portugese sweet bread would be interesting variations.
3 large eggs Method:
1 cup plus 1 tablespoon sugar
2 cups milk
1 cup heavy cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 teaspoon grated lemon zest
1 teaspoon cinnamon
2 tablespoons butter
2 Jonagold or Golden Delicious apples, peeled and cored
1 loaf day-old challah (about 23 ounces), crusts removed
1/3 cup dried cherries
1/2 cup chopped almonds
Whipped cream (optional)
Nutrition information per serving without whipped cream
- Heat oven to 350 degrees F. In large bowl with electric mixer, beat eggs with 1 cup sugar until pale in color. Beat in milk, cream, extracts, zest, and cinnamon. Set aside.
- Slice apples into 1/8-inch-thick wedges. In skillet, melt butter over medium-high heat; add apples and saute 3 minutes. Sprinkle apples with remaining tablespoon sugar and saute 1 to 2 minutes or until sugar dissolves.
- Cut bread into 2-inch cubes. Add bread cubes and dried cherries to custard mixture and stir to coat the bread well on all sides. Toast almonds in oven 3 to 5 minutes or just until golden and fragrant. Generously butter a 2-quart baking dish. Sprinkle toasted almonds over bottom of dish. Layer half the apples over the almonds.
- Ladle half the custard-soaked bread cubes over the apples in dish. Layer the remaining apples over the bread and, finally, top with remaining custard-soaked bread. Bake for 40 minutes or until pudding is firm. Cool till warm or room temperature. Serve with whipped cream, if desired.
Protein: 12g; Fat: 21g; Carbohydrate: 66g; Fiber: 4g; Sodium: 453mg; Cholesterol: 108mg; Calories: 488.
Thanks to the Washington Apple Website for this recipe.