Apple and Dried Cherry Custard Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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White bread is perfect for bread puddingas long as it's hand-formed and (preferably) unsliced, like the old-fashioned white here. 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 |
Directions:
1. Preheat oven to 375°F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.
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.
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.
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