Chunky Apple-Apricot Bread Pudding #SundaySupper Recipe
It's an Autumn Apple Party today here at #SundaySupper! Fall is in the air! Time for mums on the front steps, all the beautiful colors of Fall and all things APPLE!
Cindy @Cindy's Recipes and Writings is our Hostess this week. Our awesome #SundaySupper Movement with Isabel have over 50 apple recipes to share! This is a recipe for a delicious, comforting bread pudding, that honestly - I could not stop eating!
- Chunky Apple-Apricot Bread Pudding
- 1 Tbsp. soft butter
- 1 cup plus 2 Tbsp. sugar
- 1/2 tsp. ground cinnamon
- 6 large eggs
- 1 cup heavy cream
- 1 cup milk
- 1/4 tsp. kosher salt
- 1/2 tsp. vanilla extract
- Finely grated zest of 1 lemon
- 3 cups day-old hearty white bread, cut in 1-inch cubes
- 1-1/2 lbs. firm baking apples, peeled, cored, and cut into 1-inch chunks (I used Braeburn)
- 6 Tbsp. apricot preserves
- 1/2 cup coarsely chopped toasted walnuts
Arrange a rack in the middle of the oven and heat to 350 degrees F. Coat the bottom and sides of a 11 x 7 baking dish with the softened butter. Sprinkle 3 Tbsp. of the sugar on the buttered surface; tilt and shake the pan so it's sugared. Stir together 1/4 cup of the sugar with the cinnamon.
For the custard: Whisk the eggs in a large bowl until thoroughly blended. Gradually pour in the cream, milk, and all the remaining sugar (3/4 cup) whisking to incorporate, then whisk in the salt, vanilla and lemon zest. Add the bread cubes into the custard, pushing them down so they are all submerged, and stir in the apple chunks.
Spoon the pudding into the baking dish, spread everything out to fill the dish in an even layer and smooth the top. Drop teaspoonfuls of the apricot preserves on the pudding, distributing it all evenly, then scatter the chopped walnuts on top.
Finally, sprinkle the cinnamon sugar over the pudding.
Put the pudding dish inside a roasting pan, and set the big pan in the oven. Carefully pour hot (not boiling) water into the roasting pan, enough to come halfway up the sides of the baking dish - don't splash the pudding!
Bake for 1 hour and 20 minutes, or until the top is golden brown and the custard is set. Carefully lift the roasting pan from the oven to a solid surface. Leave the pudding dish in the water bath to cool gradually.
Serve family-style while it is still warm.
I added a little caramel sauce to bring this over the top!
Soups, Salads, Starters and Breads
Desserts
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!
~Lidia Cooks from the Heart of Italy