Here is a recipe I got from Bon Appetit magazine years ago. A big fan of bread puddings, this is one I couldn’t resist and it proved to be worth the effort. Wonderful apple flavor with sweet custardy goodness...blended with the nutty crunchy flavor of almonds and tart blend of dried cherries.....if you can’t find cherries, substitute with dried cranberries. The original recipe called for Armagnac or Brandy which I substituted with Apple Juice or you could use Cider.
Apple and Dried Cherry Custard Bread Pudding
Custard Bread Pudding
2-1/2 cups Whipping Cream
6 large Eggs
2 large Egg Yolks
1/2 cup granulated Sugar
1 teaspoon ground Cinnamon
1/4 teaspoon Salt
1 16 to 17 unsliced ounce loaf White of Old-fashioned, Old-fashioned, Bread, cut cut into into 1-1/2 unsliced inch inch White cubes Bread, cut can can into be be trimmed) 1-1/2 inch cubes (crusts (crusts can be trimmed)
2-3/4 pounds Granny Smith 2-3/4 pounds peeled, Granny cored -- Smith each each Apples, Apples, apple cut cut peeled, into into 88 wedges cored (I each used used apple cut into 8 wedges (I used about 66 apples)
1 cup Dried Tart Tart Cherries
1 cup Armagnac or Brandy I substituted with Apple Juice
1/2 cup plus 2 tablespoons unsalted Butter, divided
1/2 cup packed Dark Brown Sugar
1/8 teaspoon Salt
1 1 cup Applesauce
1/2 cup Toffee Bits (such as or - I as Skor or Heath used 1.4- as Skor or Heath - I used 2 1.4- - ounce bars froze and smashed ounce bars - froze and smashed in them in their wrappers)
1/2 cup Slivered or or Sliced Almonds
In a large bowl, whisk together whipping cream, eggs, yolks, sugar, cinnamon and salt.
Add bread pieces, toss and Let bread coat. Let soak 1-hour, tossing occasionally.
Meanwhile, butter a a large 12-inch diameter oven-proof skillet with 2-1/2 inch sides.
Arrange apple wedges in concentric in circles in skillet, covering completely. Cover with foil and bake at 375 degrees for 20 minutes.
Meanwhile, in in a a small saucepan, combine cherries in a small and and saucepan, pan, brandy or combine apple juice. cherries Over and medium. Over medium heat, simmer from heat for and minutes. remove cherries to to from another heat bowl.
In a medium saucepan over medium-high heat, combine 1/2- cup butter, sugar and salt - stirring until caramel is smooth, about 2 minutes.
Whisk brandy liquid into caramel mixture.
Whisk applesauce into caramel mixture.
Pour caramel mixture over partially baked apples - cover and return to oven for another 20 minutes.
