Ingredients:
FOR THE BREAD PUDDING:
6 cups cubed day-old bread (French bread or brioche works well)
2 large apples, peeled, cored, and chopped
4 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup unsalted butter, melted
FOR THE GLAZE:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
PREPARATION:
Preparing the Bread Pudding:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar sized loaf pan.
Cube the Bread: Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
Prepare the Apples: Peel, core, and chop the apples. Add them to the bowl with the cubed bread.
Make the Custard: In a separate bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, ground cinnamon, vanilla extract, ground nutmeg, and salt until well combined.
Combine Ingredients: Pour the custard mixture over the bread and apples. Gently toss to ensure all the bread cubes are well-coated. Let the mixture sit for about 10-15 minutes to allow the bread to soak up the custard.
Add to Baking Dish: Pour
the soaked bread mixture into the prepared baking dish. Drizzle the melted butter evenly over the top.
Bake: Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the custard is set. You can check doneness by inserting a knife into the center; it should come out clean.
Preparing the Glaze:
Mix the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
Serving:
Drizzle Glaze: Once the bread pudding is baked, remove it from the oven and let it cool slightly. Drizzle the glaze over the warm bread pudding.
Serve: Cut into slices or squares and serve warm. This apple cinnamon bread pudding is perfect on its own or with a scoop of vanilla ice cream.
ENJOY