Apple Bread Pudding
- 5 Tablespoons unsalted butter (2 tablespoons melted)
- 1 pound stale challah or brioche bread cut into 1 inch dice (or let fresh cubed loaf stand overnight on a large baking sheet)
- 3 large granny smith apples, peeled, cut into 1/2 inch dice
- 1 cup plus 2 tablespoons ranulated sugar
- 4 large eggs
- 2 large egg yolks
- 1 tsp. ground cinnamon
- 1/4 tsp kosher salt
- 3 cups milk
- 2 cups heavy cream
- 2 tsp. vanilla extract
- 3/4 cup honey1 sprig fresh sage
- whipped cream optional
Heat oven to 350 degrees. Butter a 2 1/2 quart baking dish with 1 tablespoon of the butter
Toss bread cubes with the 2 tablespoons of melted butter on a large rimmed baking sheet; spread out. Bake 10 minutes, until lightly toasted; let cool.
Melt remaining butter in a large skillet over medium high heat. Add apples and 2 tablespoons of the sugar. Reduce heat to medium and cook, stirring frequently, 5 minutes or until apples are tender.
In a large bowl, whisk eggs, egg yolks, cinnamon, salt, and remaining 1 cup of sugar until thoroughly blended. Add milk, cream, and vanilla, whisk until well blended.
Place bread cubes in prepared baking dish. Scatter apples on top of the bread. Pour egg mixture over top. Let stand 1 hour at room temperature, occasionaly pressing bread into egg mixture.
Bake 45 to 50 minutes, until edges of pudding are set, top is golden, and center jiggles slightly. Let cool on a wire rack until warm, about 1 hour.
In a microwave safe bowl, combine honey and sage. Microwave on high 1 minute or until honey is warm and flavors are melted. Remove sage and drizzle 1/2 of honey over pudding. Serve with remaining honey and whipped cream, if desired.