Ingredients: |
Ingredients: Bread pudding:
2 Tbsp. butter
3 medium apples (Golden delicious, Gala or Granny Smith) peeled, cored & cut into ½ in. wedges
5 Large eggs
2/3 Cup plus 1 Tbsp. granulated sugar
3 Cups whole milk
1 ½ tsp. vanilla extract
1 lb. Challah bread, cut into sixteen ½ in. thick slices (can use sourdough or loaf Italian bread)
1 tsp. ground cinnamon
Cranberry Sauce:
1 bag (12 oz.) fresh cranberries
1 Cup granulated sugar
Garnish:
confectioners' sugar and mint sprigs
|
Directions: |
Directions:1. Heat oven to 325ºF. Grease a 3 quart casserole or baking dish.
2. Melt 1 Tbsp. of butter in a large nonstick skillet over medium heat. Add half the apples; spread in a single layer. Cook 2 ½ minutes, turn wedges over and cook 2 ½ minutes more or until tender and browned. Remove to a large plate. Repeat with remaining 1 Tbsp. butter and apples. Add to plate.
3. Whisk eggs, 2/3 cup sugar, the milk and vanilla in a large bowl to blend. Layer bread and apples in a single layer in prepared dish, overlapping slices as needed. Pour egg mixture over top, pressing bread down so it's completely saturated. Mix remaining 1 Tbsp. sugar and cinnamon; sprinkle on top.
4. Bake 45 minutes or until top is browned and crusty and a knife inserted in center comes out clean.
5. Meanwhile, make cranberry sauce: Boil cranberries, sugar and 1¼ cups water in a medium sauce pan 10 minutes, stirring occasionally, until berries pop. Set a large fine-meshed strainer over a bowl, pour in cranberry mixture. Using back of a large spoon, firmly press solids through strainer. Discards skins.
6. Serve pudding and sauce warm or at room temperature. Sprinkle pudding with confectioners' sugar; garnish with mint sprigs. |
This recipe for Apple Bread Pudding with Cranberry Sauce is from