Ingredients
Apple Filling
- 6-8 whole apple, peeled and diced
- 3 Tbsp. butter
- 1/2 cup sugar
- 2 tsp ground cinnamon
Bread Pudding
- 2 cups apple cider (or juice)
- 20 ounces bread use what you have!!!
- 1/2 cup raisins or any dried fruit you like
- 5 large eggs
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1/2 tsp nutmeg
- 1.5 tsp cinnamon
- 1/4 tsp salt
- 1.25 cup whole milk
- 2 cups heavy cream
- 2 tsp vanilla
- 4 Tbsp butter
Servings: servings
Units:
Instructions
- Place the apple cider in a 3-quart saucepan and bring it to a boil. Boil it until it is reduced to one (1) cup. Pour the cider into a measuring cup and let it cool to room temperature. This step can be done three (3) days in advance.
- Peal the apples and cut them into 1/2-3/4-inch dice. Melt 3 tablespoons of unsalted butter over medium heat in a non-stick 12-inch pan. Once the butter is melted, add all the apples and sprinkle the sugar over the apples. Use a spatula to toss the apples and sugar together until the apples are coated.
- Increase the temperature to high and cook the apples on high until most of the liquid is evaporated and the apples began to caramelize. Cooking the apples on heat will evaporate the liquid without overcooking the apples and turning them mushy.
- As the liquid starts to disappear occasionally turn the apples so most of the apples caramelize on both sides. When the liquid has completed evaporated remove the pan from the heat, sprinkle the apples with cinnamon, and stir the apples to mix in the cinnamon. Scrape the apples into a pie plate or large bowl and allow them to cool to room temperature.
Bread Pudding
- Preheat the oven to 350 degrees F and butter a 13 by 9-inch baking dish. It should be at least 3 quarts. Cut the challah bread into 3/4-inch cubes.
- In a large bowl, whisk the eggs and then whisk in the granulated sugar, brown sugar, nutmeg, cinnamon and salt. Whisk in the milk, the cream, vanilla extract, and cooled apple cider. Whisk until thoroughly combined. Add the cubed bread and gently push the bread down into the liquid until the bread is submerged and all of it is wet. Let it soak for 15 minutes.
- Reserve 1/4 of the cooked apples and add the remaining cooked apples to the bread pudding mixture and gently fold into the mixture until thoroughly combined. Pour into the prepared baking dish. Spread the reserved cooked apples over the top of the bread pudding and then drizzle melted butter over the top.
- Bake the bread pudding for 45-60 minutes. The bread pudding should be golden brown, puffed up, and slightly firm in the center. Cool the bread pudding for at least 30 minutes on a wire rack to allow it to firm up.
- Can be served with any number of toppings, such as: honey, whipped cream, ice crea, caramel sauce, fresh fruit. Enjoy!
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