Apple and Dried Cherry Custard Bread Pudding
A luxurious bread pudding featuring layers of custard-soaked bread, caramelized Granny Smith apples, and Armagnac-soaked dried cherries, topped with toffee bits and almonds. This decadent dessert combines classic comfort food with elegant flavors.
Ingredients
- •2½ cups whipping cream
- •6 large eggs
- •2 large egg yolks
- •½ cup sugar
- •1 teaspoon ground cinnamon
- •¼ teaspoon salt
- •1 loaf old-fashioned white bread
- •2¾ pounds Granny Smith apples
- •1 cup dried tart cherries
- •1 cup Armagnac or brandy
- •⅝ cup unsalted butter
- •½ cup dark brown sugar
- •⅛ teaspoon salt
- •1 cup applesauce
- •½ cup toffee bits
- •½ cup slivered or sliced almonds
Cooking Instructions
- 1.
Preheat oven to 375°F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.
60 min
- 2.
Meanwhile, butter 12-inch-diameter ovenproof skillet with 2 1/2-inch-high sides. Arrange apple wedges in concentric circles in skillet, covering completely. Cover with foil; bake 20 minutes.
20 min
- 3.
Meanwhile, combine cherries and Armagnac in small saucepan. Simmer over medium heat 3 minutes. Remove from heat. Combine 1/2 cup butter, sugar, and salt in medium saucepan and stir over medium-high heat until caramel is smooth, about 2 minutes. Whisk Armagnac from cherries into caramel. Whisk applesauce into caramel. Pour over apples; cover skillet with foil again. Bake 20 minutes. Sprinkle cherries over; top with bread mixture. Cover skillet with foil; place on rimmed baking sheet. Bake 20 minutes. Sprinkle with toffee bits and almonds. Dot with remaining 2 tablespoons butter. Bake uncovered until top is deep brown and puffed, about 20 minutes. Serve warm.
65 min
