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Recipes

Apple and Dried Cherry Custard Bread Pudding

By Nancy OakesPhotography by Scott Peterson
This image may contain Food and Stuffing

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 375°F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.

    Step 2

    Meanwhile, butter 12-inch-diameter ovenproof skillet with 2 1/2-inch-high sides. Arrange apple wedges in concentric circles in skillet, covering completely. Cover with foil; bake 20 minutes.

    Step 3

    Meanwhile, combine cherries and Armagnac in small saucepan. Simmer over medium heat 3 minutes. Remove from heat. Combine 1/2 cup butter, sugar, and salt in medium saucepan and stir over medium-high heat until caramel is smooth, about 2 minutes. Whisk Armagnac from cherries into caramel. Whisk applesauce into caramel. Pour over apples; cover skillet with foil again. Bake 20 minutes. Sprinkle cherries over; top with bread mixture. Cover skillet with foil; place on rimmed baking sheet. Bake 20 minutes. Sprinkle with toffee bits and almonds. Dot with remaining 2 tablespoons butter. Bake uncovered until top is deep brown and puffed, about 20 minutes. Serve warm.

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