Name: Apple and Dried Cherry Custard Bread Pudding
Yield: Makes 12 servings
Ingredients: 2 1/2 cups whipping cream; 6 large eggs; 2 large egg yolks; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 (16- to 17-ounce) loaf old-fashioned white bread, unsliced, crust trimmed, bread cut into 1 1/2-inch cubes; 2 3/4 pounds Granny Smith apples, peeled, cored, each cut into 8 wedges; 1 cup dried tart cherries; 1 cup Armagnac or brandy; 1/2 cup plus 2 tablespoons unsalted butter, divided; 1/2 cup (packed) dark brown sugar; 1/8 teaspoon salt; 1 cup applesauce; 1/2 cup toffee bits (such as Skor or Heath); 1/2 cup slivered or sliced almonds

Apple and Dried Cherry Custard Bread PuddingScott Peterson

White bread is perfect for bread pudding—as long as it's hand-formed and (preferably) unsliced, like the old-fashioned white here.

Recipe information

Yield
Makes 12 servings

Ingredients

2 1/2 cups whipping cream

6 large eggs

2 large egg yolks

1/2 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 (16- to 17-ounce) loaf old-fashioned white bread, unsliced, crust trimmed, bread cut into 1 1/2-inch cubes

2 3/4 pounds Granny Smith apples, peeled, cored, each cut into 8 wedges

1 cup dried tart cherries

1 cup Armagnac or brandy

1/2 cup plus 2 tablespoons unsalted butter, divided

1/2 cup (packed) dark brown sugar

1/8 teaspoon salt

1 cup applesauce

1/2 cup toffee bits (such as Skor or Heath)

1/2 cup slivered or sliced almonds

Preparation

Step 1
Preheat oven to 375°F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.
Step 2
Meanwhile, butter 12-inch-diameter ovenproof skillet with 2 1/2-inch-high sides. Arrange apple wedges in concentric circles in skillet, covering completely. Cover with foil; bake 20 minutes.
Step 3
Meanwhile, combine cherries and Armagnac in small saucepan. Simmer over medium heat 3 minutes. Remove from heat. Combine 1/2 cup butter, sugar, and salt in medium saucepan and stir over medium-high heat until caramel is smooth, about 2 minutes. Whisk Armagnac from cherries into caramel. Whisk applesauce into caramel. Pour over apples; cover skillet with foil again. Bake 20 minutes. Sprinkle cherries over; top with bread mixture. Cover skillet with foil; place on rimmed baking sheet. Bake 20 minutes. Sprinkle with toffee bits and almonds. Dot with remaining 2 tablespoons butter. Bake uncovered until top is deep brown and puffed, about 20 minutes. Serve warm.

TagsPudding Dessert Bread Pudding Armagnac Brandy Alcohol Beverages Apple Fruit Toffee Almond Nut Make Ahead Easy Baking Fall Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes