Ingredients
- 4 Golden delicious apples (about 1 3/4 pounds) or whatever apple you prefer
- 2 Tbs butter
- 1/3 cup apple juice
- 2 tsp freshly squeezed lemon juice
- scant 1 cup sugar (divided)
- 8 oz french bread or baguette, cut into 3/4 inch pieces (about 4 1/2 cups)
- 1/2 cup water
- 1 1/2 cups heavy cream
- 3 cups milk
- 4 large eggs
- 5 large egg yolks
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp ginger
Preparation
Step 1
Preheat oven to 350. Peel, core and slice the apples 1/4 inch thick.
Cook the apple slices, butter, apple and lemon juices, and 1/4 cup of the sugar in a large saute pan over medium-high heat until the apples are soft, about 15 minutes.
Evenly spread the apple slices in the bottom of a 2 1/2 or 3 quart ovenproof baking dish (I use an 9x13 glass pan). Place the bread pieces on top of the apples.
Stir together 2/3 cup of the sugar and the water in a medium saucepan and cook over medium heat until the sugar has dissolved, about 3 minutes. Increase to high heat and cook, without stirring, until the sugar is amber colored, 8-10 minutes. Remove from heat. Wearing oven mitts, carefully stir about 1/2 cup of the cream into the caramel. Be careful, as the caramel will sputter when the cream is added. If it sputters violently, stop stirring. Let the bubbles subside and then stir again. Carefully stir in remaining cream. Stir in the milk.
In a large bowl, whisk together the eggs, egg yolks, and salt. Whisk quarter of the caramel cream into the eggs. Add the remaining caramel cream and whisk until incorporated. Pour the caramel cream into the pan over the apples and bread pieces. Using a metal spatula, gently press the bread pieces into the liquid, coating them.
Bake the bread pudding 30 minutes. While it is baking, stir together the cinnamon, ginger and remaining 1 1/2 Tablespoons sugar in a small bowl. After 30 minutes, sprinkle the sugar over the top of the bread pudding. Continue baking until the tips of the bread pieces are golden brown and a small knife inserted in the middle comes out coated with a thickened custard, about 10-15 minutes. Serve warm with a dollop of whipped cream or scoop of ice cream.