Apple Bread Pudding
In my quest for all things APPLES this week, I came across a recipe for APPLE BREAD PUDDING from “Frank Stitt’s Southern Table,” (chef/owner of Highlands Bar and Grill, Cafe Bottega, and Chez Fonfon all restaurants in Birmingham, Alabama).
This is the perfect Sunday morning breakfast bread pudding. The bread pudding can even be assembled the night before, refrigerated overnight and baked fresh in the morning. Just add a cup of freshly brewed coffee and the Sunday paper…Fall bliss.
Apple Bread Pudding
adapted from “Frank Stitt’s Southern Table”
4 apples, I used Cameo, peeled, cored and sliced 1/8- inch thick
1 loaf of artisan style French bread, crust removed, cut into 1- inch size pieces
3/4 cup sliced almonds
3 cups half and half
3/4 cup + 2 tablespoons sugar
5 large eggs
3 oz. almond paste
1 teaspoon pure almond extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 tablespoons butter
1. Butter a 10- inch gratin dish with 1 tablespoon butter.
2. Preheat oven to 375 F. If using fresh French bread(not day old), arrange the bread pieces in a single layer on a baking sheet and toast for about 10 minutes.
3. In a medium size saute pan melt 2 tablespoons butter, add the apple slices and saute for about 3 minutes, add 2 tablespoons sugar and continue to cook for about 2 minutes.
4. In a large bowl combine bread pieces, apples, and almonds, mix well.
5. In a medium bowl, whisk together half and half, 3/4 cup sugar and eggs. Add the almond paste, almond extract, cinnamon, and nutmeg. Mix again until well combined.
6. Pour the liquid mixture over the bread mixture. Combine completely. Let mixture soak for 20 minutes. (or if baking the next morning, spread the mixture evenly into the buttered gratin dish and refrigerate.)
7. Spread the mixture evenly into the buttered gratin dish. Bake for 40-50 minutes or until the custard is set and bread pudding golden. Cool slightly, serve with a sprinkling of powdered sugar.
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