Warm, homespun bread pudding, one of the
classic comfort foods! Created by Chefs Greg and Mary Sonnier
of The Uptowner Special Events and Catering, New Orleans
Apple
and Wisconsin Aged Cheddar Bread Pudding
- Custard:
4 whole eggs
4 egg yolks
2 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes
-
- Apples:
4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated - divided
use
- For Custard: In large
bowl, whisk together the eggs, egg yolks, sugar, vanilla and
salt. Stir in milk and cream. Add bread and press down, making
sure all of the bread is covered by the custard. Allow bread
to soak while cooking the apples.
- For Apples: Toss apples
with lemon juice. In large skillet, melt butter over medium heat.
Add apples, sugar, brown sugar, cinnamon and cayenne pepper.
Cook until apples are slightly tender, eight to 10 minutes, stirring
frequently. Cool 20 minutes.
- Final Preparation: Preheat
oven to 325°F (160°C). Generously butter a 9-by-13-inch
casserole dish. Pour half of the bread mixture into the dish.
Top with half the cooked apple mixture, then with one cup of
Cheddar cheese. Repeat layering with remaining ingredients. Cover
casserole with waxed or parchment paper, then cover dish tightly
with foil. Bake in water bath for 60 minutes. Remove foil and
paper; return to oven. Increase oven temperature to 350°F
(175°C). Continue to bake in water bath for 25 to 35 minutes
more or until browned and puffed, and a butter knife inserted
near center comes out clean. Remove from oven and allow to rest
20 minutes before serving. Sprinkle top with cinnamon and cayenne
pepper, if desired.
Makes 8 to 10 servings.
Recipe and photograph provided
courtesy of www.WisDairy.com; through ARAcontent.
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