Ingredients: |
Ingredients: 1 T. butter, softened
2 T. sugar
1/4 C. sugar
3/4 C. sugar
1/2 tsp. ground cinnamon
6 large eggs
1 C. milk
1 C. heavy cream
1/4 tsp. kosher salt
1/2 tsp. vanilla
zest of 1 lemon (about 2 tsp.)
3 C. day-old hearty white bread, crusts removed, cut or torn into 1/2-inch cubes
1-1/2 lb. firm baking apples (such as Granny Smiths), peeled, cored, and cut into 1/2-inch chunks (about 3 medium apples)
6 T. apricot preserves
1/2 C. walnuts, toasted and coarsely chopped
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Directions: |
Directions:1) Preheat oven to 350º.
2) Butter a 2-quart baking dish, such as an 11x7 rectangular or oval gratin dish of similar size. Sprinkle 2 T. sugar on the buttered surfaces.
3) In a small bowl, mix together 1/4 C. sugar and 1/2 tsp. cinnamon. Set aside.
4) For the custard, whisk the eggs in a large bowl, then add the milk, cream, and 3/4 C. sugar, followed by the salt, vanilla, and lemon zest.
5) Fold the bread cubes into the custard, pushing them down so they're submerged.
6) Stir in the apple chunks.
7) Spoon the pudding into the baking dish, spreading out and smoothing the top.
8) Drop teaspoonfuls of the apricot preserves on the pudding, distributing evenly.
9) Scatter the chopped walnuts over the top.
10) Finally, sprinkle the cinnamon sugar over the top.
11) Set the pudding dish inside a roasting pan, and set the big pan in the oven. Carefully pour hot (not boiling) water into the roasting pan, enough to come halfway up the sides of the baking dish.
12) Bake for an hour and 20 minutes, or until the top is golden brown and crusty and the custard is set.
13) Remove from oven. After a few minutes, take the baking dish out of the roasting pan.
14) Serve family-style while it is still warm. |
This recipe for Chunky Apple-Apricot Bread Pudding is from