Apple-Cinnamon Bread Pudding
- 1 loaf cinnamon raisin bread (1 pound) sliced
- 8 eggs
- 2 cups milk
- 1 cup sugar
- 1 tablespoon vanilla extract
- 4 Granny Smith apples, peeled and thinly sliced
- 1 cup golden raisins
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 tablespoons unsalted butter, cut into small pieces
- 1 cup heavy cream or maple syrup
The day before serving, generously butter a deep 2 quart baking dish. Line bottom and sides with some of the bread slices - start with bottom and trim slices as needed for the sides to catch pudding as it puffs.
In a mixing bowl, whisk together the eggs, milk, 1/2 cup of the sugar and the vanilla. Pour half of the milk mixture over the bread. Top with the sliced apples and raisins. Put the remaining bread slices on top to cover the apples. Set the dish on a plate or pan to catch any overflow, and then pour the remaining milk mixture on top.
In a small bowl, stir together the other 1/2 cup of sugar, cinnamon and nutmeg. Sprinkle the sugar mixture over the top of the bread. Dot the bread pudding with the butter. Cover and refrigerate 6-8 hours or overnight.
Preheat over to 350 degrees F.
Uncover the dish and place it in the middle of the oven. Bake until the top is browned and a knife inserted into the center comes out clean, 45 minutes to 1 hour.
Serve on individual plates with hot maple syrup or heavy cream that is slightly thickened.