Directions

Butter a 2-quart baking dish. Add the cubed bread and apples, arranging them evenly in the dish. In a medium bowl, mix together the eggs, cream, milk, honey, vanilla, salt, cinnamon and nutmeg. Pour the liquid mixture over the bread and apples. Refrigerate for about 2 hours. Preheat the oven to 375°F. Put the baking dish in a larger metal roasting pan. Pour hot water into the roasting pan until it comes about an inch up the side of the baking dish. Bake until the pudding is firm and the top is golden brown, about 1½ hours. Cool slightly, dust with powdered sugar and serve.