Apple Rosemary Bread Pudding

By MES • February 19, 2010 • 0 Comments

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Author Notes: This is my variation of a bread pudding my mother made for me. Other fruit, such as peaches or pears, would likely be work as well. - MES

Serves 8

6 cups cubed country style rosemary bread
1/4 cup honey
2 apples, peeled, cored and cubed
4 eggs
4 egg yolks
1/4 cup + 2T sugar
2 2/3 cups milk
1 1/3 cup cream
butter, for pan

Preheat oven to 375 degrees. Toss bread with honey and put on large sheet pan. Toast until crisp. Set aside to cool.
Toss apple with sugar and roast until tender but not mushy.
Beat eggs, yolks, and sugar with whisk, then add cream and milk.
Butter a 2 qt. baking dish. Combine toasted bread and roasted apple and put in prepared dish. Pour custard over top, turn bread mixture to ensure all is moistened.
Bake pudding for 45- 50 minutes or until it is set. Top will brown slightly. Pudding is done when a cake tester comes out clean after being inserted.