A big shout-out to Marshachristmas for this recipe – Apple Bread Pudding.  She had this delicious dessert at a gathering, and thought I needed the recipe. (How sweet is that!) Thank you so very much for thinking of me.  The original recipe was from Bill Scepansky in Southern Living – October 2013.  I have adapted it slightly.

Apple Bread Pudding is made with cinnamon raisin bread, apples, eggs, heavy cream, butter, sugar, and cinnamon.  After the bread pudding is baked, it is drizzled with an Apple Brandy Creme Anglaise. ( I feel like a real cook when I type words like Creme Anglaise.  The word creme needs one of those little French accent marks, but my computer doesn’t write French.  Bottom line – creme anglaise (French for English Cream) is a custard dessert sauce with brandy added.)  Finally the Apple Bread Pudding is garnished with sautéed apples.  What is not to like?  Plus your home will smell fantastic.  Even though there are several steps to this  recipe, it is easy to make.

Dice about 3 large apples (about 1 1/2 pounds) into 1/4 to 1/2 inch cubes.  (The recipe suggest Honeycrisp apples)

In a large nonstick skillet melt butter and then add chopped apples.  Cook until the apples are softened and lightly browned.  Set aside.

Cut cinnamon raisin bread into 3/4 inch cubes.  I used Sun-Maid Cinnamon Raisin Bread, and the folks at Southern Living tested the recipe with Panera’s Cinnamon Raisin Bread.

Whisk together cream, eggs, sugar and ground cinnamon.

Whisk this mixture until it is smooth.  Please ignore the finger tilting the bowl for the picture.

Stir the bread cubes into the cream mixture and let stand five minutes.

Stir in cooked apples.

Pour bread and apple mixture into a 9X13 baking dish (sprayed with baking spray and coated with sugar) and bake in a preheated 375F degree oven for 40 to 45 minutes.

Serve warm with Apple Brandy Creme Anglaise and Sautéed Apples.  I honestly wanted to lick my plate.  Yummy!

To make ahead, cool the bread pudding.  Then cover tightly and chill overnight.  When ready to serve, let the bread pudding stand for 20 minutes, and then reheat in a preheated 350 degree oven for 20 minutes.

“Serve this family-style from the baking dish, or divide with a three – inch cutter for an elegant presentation.”  That is what it says at the top of the recipe.  The round servings are a nice touch.  My cutter was more like 2 1/2 inches in diameter and that worked well.

For the creme sauce, cook over medium heat cream, egg yolks and sugar.  Whisk constantly (so mixture does not scorch or scramble) until mixture coats the back of a wooden spoon.  When you pull your finger through the custard on the back of the spoon, it should leave a trail.  When Creme Anglaise is thickened, remove from the heat and strain through a wire-mesh strainer.  The original recipe said to then put the sauce into a bowl and put that bowl into another bowl filled with ice.   Then it said to stir the creme constantly for 30 minutes.  I did this and have the muscles to prove it.  I do not think it made a difference.  I read other recipes for creme angliase and they did not say to do this.  I wonder if he was trying to cool the creme so that it could be served immediately.  All I know is that I will not do that again.  Also, we thought it needed a little more brandy.  As Excellent Cook Nancy says, “I eat my booze.”

For the sautéed apples, I added a little cinnamon – it just seemed like the right thing to do.

This recipe is a keeper.  I like it.  I love it.  Ever-Lovin’ liked it.  Ever-Lovin’ loved it.

Thank you again Marshachristmas.

Blessings to you and yours,

Remember go to lanabird.com or click on the title of this post to see the complete recipe.  The print button is under the share button.