Apple And Dried Cherry Custard Bread Pudding

Name: Apple And Dried Cherry Custard Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups whipping cream; 6 large eggs; 2 large egg yolks; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 (16- to 17-ounce) loaf old-fashioned white bread, unsliced, crust trimmed, bread cut into 1 1/2-inch cubes; 2 3/4 pounds Granny Smith apples, peeled, cored, each cut into 8 wedges; 1 cup dried tart cherries; 1 cup Armagnac or brandy; 1/2 cup plus 2 tablespoons unsalted butter, divided; 1/2 cup (packed) dark brown sugar; 1/8 teaspoon salt; 1 cup applesauce; 1/2 cup toffee bits (such as Skor or Heath); 1/2 cup slivered or sliced almonds

Servings: persons

2 1/2 cups whipping cream
6 large eggs
2 large egg yolks
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 (16- to 17-ounce) loaf old-fashioned white bread, unsliced, crust trimmed, bread cut into 1 1/2-inch cubes
2 3/4 pounds Granny Smith apples, peeled, cored, each cut into 8 wedges
1 cup dried tart cherries
1 cup Armagnac or brandy
1/2 cup plus 2 tablespoons unsalted butter, divided
1/2 cup (packed) dark brown sugar
1/8 teaspoon salt
1 cup applesauce
1/2 cup toffee bits (such as Skor or Heath)
1/2 cup slivered or sliced almonds

1
Preheat oven to 375u00b0F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.
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.
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.

1504

kcal

Calories

105

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 cups whipping cream, 6 large eggs, 2 large egg yolks, 1/2 cup sugar, and more.

Yes, Apple And Dried Cherry Custard Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!