Apple Bread Pudding

Apple Bread Pudding

  • 1/2 lb Challah Bread (Stale) cut into small cubes
    (actually any bread will do but Challah is rich and makes great bread pudding)
  • 2 tbsp Butter
  • 3 tbsp Brown Sugar
  • 1/2 lb or more Apple slices
  • 3-4 Eggs (3 sm or 4 lg)
  • 1 1/3 cup Half & Half
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • pinch Nutmeg
  • 2/3 cup Granulated Sugar

Pre-heat convection oven to 350 degrees. Sauté apples in butter and brown sugar until soft – set aside. In a large mixing bowl add eggs, half & half, vanilla, cinnamon, nutmeg, and sugar. Combine with whisk until sugar is dissolved. Add bread cubes and stir vigorously for 5 minutes breaking up bread. Fold in cooked apple mixture. Place a smaller mixing bowl on top of bread to weight down. Let soak for at least an hour, stirring occasionally to make sure all bread gets soaked. (Optional) For finer texture at end of soaking, you can stir vigorously until about ½ of mixture is consistency of oatmeal. Grease baking pan. Pour bread mixture into pan and bake in 350-degree oven for 45 mins to 1 hour or until tester comes out clean. Cool.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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