Aaaaahhh you can just smell the aroma of apples and cinnamon baking.....
Creamy Bread Pudding an English peasant dish originated from the hardships of centuries passed.
This dish has not only survived
it has flourished from it's humble beginnings, using leftover pieces of dry bread to make a divine dessert.
This dish is still popular in England and happens to be Prince Charles favourite dessert!
From it's meager dry beginnings to a fluffy custardy new life in North America.
This is my divine twist to an old dessert.
400g loaf of cinnamon & raisin swirl bread, crusts trimmed
3 egg yolks + 1 egg
500 ml half & half cream
1 orange, zested
1 tbsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla extract
2 tbsp sugar
2 tbsp butter or margarine, melted
1 Macintosh apple, peeled, cored and diced 1/2" cubes
3 tbsp chocolate chips
1 can apple filling (540ml)
Cut the bread lengthwise into four finger size pieces, then crosswise into quarters, making approximately 16, 1/2" cubes.
Place on a baking sheet and dry bake in a preheated 350F oven for 15 min. Do not brown. This dries the bread and allows it to soak up the liquids without tasting yeasty. Remove and cool. *You could leave the cubes out to air dry the night before*
Place in a greased casserole dish approx. 9"x 9", set aside.
Sprinkle diced apples & chocolate chips in and around bread, nestling some pieces.
With a tablespoon, spoon apple filling into, around and through the bread pudding, nestling the apple slices into the bread pudding
In a large bowl whisk eggs, yolks, cream, spices, sugar, vanilla, zest and butter. Gently and carefully pour over bread, covering everything.
Gently push the bread down with your hands. Allowing the liquids to absorb. Cover with plastic wrap and allow to soak refrigerated for 1 1/2 hrs. or overnight (overnight will produce a wetter batter).
Bake in a preheated 325F oven for 40min. The mixture will be fully and crisp on top.
Suggested serving: sprinkle with icing sugar.
Can be served hot, room temperature or cold.
Enjoy with love!