This is a recipe from Ginger Creek Cooking School if I remember correctly... Again, I typed the recipe for a friend looking for bread pudding recipes. I haven't made it in years.
- 4 apples, peeled and cored
- 3 tablespoons butter
- 1/4 cup brandy or 1 Tablespoon good quality extract
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 16 ounces of soft French or Italian bread
- 1 Tablespoon granulated sugar
Thinly slice the apples. Melt butter in large skillet. Add apples and remaining ingredients except bread and sugar. Toss the apples six to eight minutes to soften slightly.
Slice bread about 1/2 inch thick and no larger than three inches in diameter. Butter an 11 x 13 baking dish and sprinkle with the sugar. Layer half the bread, then the apples. Repeat and set aside.
Custard:
- 6 eggs
- 4 egg yolks
- 2.5 cups light cream, whole milk, or no-fat cream
- 1 cup sugar
- 2 teaspoons pure vanilla extract
Whisk together all ingredients. Pour evenly over the apples/bread. With back of spoon, press down so the bread absorbs the custard. Sprinkle with crumb mixture.
Crumbs:
- 3/4 cup flour
- 1/3 cup sugar
- 6 tablespoons butter
- 3 teaspoons cinnamon
Combine all ingredients until they're a coarse crumb texture. Sprinkle onto bread pudding. Place bread pudding in preheated 350 degree oven. Bake about 40 minutes until 'just set.' Serve warm.
Yield: 12 servings
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