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
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Ingredients
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6 cups
cubed country style rosemary bread
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1/4 cup
honey
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2
apples, peeled, cored and cubed
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4
eggs
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4
egg yolks
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1/4 cup
2T sugar
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2 2/3 cups
milk
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1 1/3 cups
cream
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butter, for pan
Directions
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Preheat oven to 375 degrees. Toss bread with honey and put on large sheet pan. Toast until crisp. Set aside to cool.
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Toss apple with sugar and roast until tender but not mushy.
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Beat eggs, yolks, and sugar with whisk, then add cream and milk.
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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.
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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.
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