- 12
Ingredients
- Custard:
- 6 large eggs
- 1/2 C pure maple syrup grade B
- 1/2 C packed dark brown sugar
- 1 T vanilla extract
- 2 t ground cinnamon
- 1/2 t salt
- 1 C whole milk
- 1 C heavy whipping cream
- 2 T apple brandy
- 1 1-pound loaf bread, all crust trimmed and cut into 1" cubes (about 6.5 to 7 cups)
- Apples:
- 3 T unsalted butter
- 2.5 pounds granny smith apples, about 5 peeled, quartered, cored, cut into 1/3" slices, about 7 cups
- 1/4 C maple syrup
- 1/4 C packed dark brown sugar
Preparation
Step 1
Custard:
Whisk eggs, syrup, sugar, vanilla, cinnamon and salt in large bowl. Add milk, cream and brandy, whisk until well blended. Add bread cubes and press to submerge into custart. Let soak at least 30 min, occasionally pressing on cubes to submerge.
Applies: Place oven rack in bottom third of the oven and heat to 350. Butter 9x5 glass or ceramic loaf pan with at least 3" high sides. Melt 3 T butter in large nonstick skillet over medium-high heat. Add appple slices and saute until deep golden and beginning to soften, stirring and turning apples frequently, 10-12 min. Stir in 1/4 C maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens, about 1 min. Remove from heat.
Next:
Mix half of the apple slices into the bread custard mix. Transfer bread pudding mix to prepared pan. Arrange remianing apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices.
Bake bread pudding until puffed and cracked on top, apples are deep brown and thermometer reads 170 to 180, about 90 minutes. Remove from oven and rest for at least 45 min. Brush applies with additional maple syrup.