Apple Bread Pudding
Serves 6-8
Ingredients
Bread Pudding
- 3 cups heavy cream
- 4 eggs
- ¼ cup apple cider
- ¼ cup maple syrup
- 2 tbsp unsalted butter, melted
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp ground cloves
- 6 cups cubed day-old bread
- ¾ cup dark brown sugar
- ½ cup dried cranberries
- ½ cup walnuts
- 3 medium apples, peeled & cubed
Cider Whipped Cream
- 1 cup apple cider
- 1 cup heavy cream
- 1 tbsp sugar
To Serve
- cinnamon for dusting
How-to
Assemble Bread Pudding
- In a large bowl, mix eggs, heavy cream, cider, melted butter and spices
- Toss in apples, bread, dried cranberries and walnuts
- Refrigerate mixture and let soak for 30-60 minutes. Meanwhile, preheat oven to 350º
- Bake for one hour, or until toasted on top and a toothpick can run through smoothly
Make Cider Whipped Cream
- While the bread pudding bakes, bring cider to a rolling boil in a small saucepan over medium-high heat
- Reduce down to ¼ cup syrup, about 5-10 minutes. Let cool completely
- Whip heavy cream on medium-high speed until medium peaks form
- Slowly add sugar, then cider syrup. Whip to combine
To Serve
- Allow pudding to rest at least 15-20 minutes before scooping
- Top each portion with a dollop of whipped cream and a dusting of cinnamon (if desired)