Sweeten up your day with this treat!
Carla Hall's Honey Apple Bread Pudding
- 2 tablespoons Unsalted Butter plus 2 tablespoons Butter (melted) and extra for greasing pan
- 2 Granny Smith Apples (peeled and 1/2 inch diced)
- 2 tablespoons Granulated Sugar
- 6 cups stale Challah (cut into 1-inch cubes)
- 5 Eggs
- 4 Egg Yolks
- 1/2 cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 4 cups Milk
- 1 cup Heavy Cream
- 2 teaspoons Vanilla Extract
- 1/4 cup Powdered Sugar for dusting
- 8 ounces mild Honey (warmed)
- Preheat oven to 375°F.
- On medium heat, melt butter and saute apple pieces in large pan. Add 2 tablespoons sugar. Cook until apples are “just” tender.
- In a large bowl, toss bread with melted butter. Place on baking sheet and toast for 5 – 7 minutes. Remove from oven and toss warm bread in honey.
- Reduce oven to 325°F.
- Beat together the eggs, egg yolks, sugar, cinnamon and salt until thoroughly blended.
- Combine the milk and cream in a pan and scald them over medium-high heat. Stir slowly into the egg mixture; add the vanilla extract. Strain the custard through a mesh strainer.
- Butter a 2-quart baking dish and place the bread cubes loosely in the bottom of the dish. Scatter the apples on top of the bread. Pour the strained custard over the bread. Let soak at room temperature, gently pressing bread into the milk occasionally, for at least 1 hour. Place baking dish into a large roasting pan, then pour about 1" of hot water into the roasting pan.
- Bake the pudding for 45 minutes or until the edges of the pudding are set, top is golden and the center still jiggles slightly.
- Generously drizzle with honey and powdered sugar to serve.