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1
In a medium bowl, toss sliced apples with lemon juice and set aside.
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2
Beat eggs with an electric mixer until light and frothy.
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3
Add the sugar, vanilla, nutmeg and cinnamon and beat until smooth.
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4
Stir in the butter, half and half and brandy.
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5
Toss the apples, cranberries and pecans with the bread cubes.
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6
Place the mixture in a greased 9 X 5 inch loaf pan (or individual custard cups).
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7
Pour the egg mixture evenly over the bread cube mixture.
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8
cover with foil and weight down the top with a 1 or 2 lb.
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9
bag of rice or beans.
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10
(This encourages the bread to absorb the liquid).
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11
Chill for 1 hour.
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12
Preheat oven to 325*F. Remove foil and weight and place the pudding in a larger pan filled with 1 inch hot water.
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13
Bake for 55 minutes or until set.
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14
Increase oven temperature to 425*F and bake 10 minutes more, until lightly browned.
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15
Serve warm with room temperature custard sauce.
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16
To make the custard, place half and half and vanilla bean in a saucepan.
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17
Heat over medium heat until half and half is just about to boil.
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18
Remove from heat.
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19
In a metal mixing bowl, whisk together the egg yolks and sugar until lightly coloured.
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20
Remove the vanilla bean from the half and half, scraping the seeds into the liquid.
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21
Stir in the vanilla extract and whisk this mixture into the eggs.
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22
Return to the saucepan and cook over low heat, stirring constantly, until mixture just begins to thicken and coat the spoon.
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23
Immediately remove from heat and pour into an empty bowl, which you have set over another bowl filled with ice water.
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24
(This stops the custard from cooking and prevents curdling) Stir until cooled slightly.
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25
Cool for about 10 minutes longer.
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26
Serve warm with the bread pudding.
