Apple and Dried Cherry Custard Bread Pudding

Name: Apple and Dried Cherry Custard Bread Pudding
Yield: 12 Servings
Ingredients: 2 1/2 cups whipping cream; 6 large eggs; 2 large egg yolks; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 16-to-17-ounce loaf old-fashioned white bread, unsliced, crust trimmed, bread cut into 1 1/2-inch cubes; 2 3/4 pounds Granny Smith apples, peeled, cored, each cut into 8 wedges; 1 cup dried tart cherries; 1 cup Armagnac or brandy; 1/2 cup plus 2 tablespoons unsalted butter, divided; 1/2 cup (packed) dark brown sugar; 1/8 teaspoon salt; 1 cup applesauce; 1/2 cup toffee bits (such as Skor or Heath); 1/2 cup slivered or sliced almonds

By Nancy OakesPhotography by Scott Peterson

September 30, 2006

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Recipe notes