Apple & Dried Cherry Custard Bread Pudding

[rhodry69]

Apple & Dried Cherry Custard Bread Pudding


White Bread Is Perfect For Bread Pudding—as Long As It's Hand-formed & (preferably) Unsliced, Like The Old-fashioned White Here.


2½ Cups Whipping Cream
6 Lg Eggs
2 Lg Egg Yolks
½ Cup Sugar
1 Tsp Ground Cinnamon
¼ Tsp Salt
1 – 16 To 17 Oz Loaf Old-fashioned White Bread, Unsliced, Crust Trimmed, Bread Cut Into 1½ Inch Cubes
2¾ Lbs Granny Smith Apples, Peeled, Cored, Each Cut Into 8 Wedges

1 Cup Dried Tart Cherries
1 Cup Armagnac Or Brandy
½ Cup Plus 2 Tbsp Unsalted Butter, Divided
½ Cup Packed Dark Brown Sugar
1/8 Tsp Salt
1 Cup Applesauce
½ Cup Toffee Bits (such As Skor Or Heath)
½ Cup Slivered Or Sliced Almonds


Preheat Oven To 375°f.

Blend First 6 Ingredients In Lg Bowl. Add Bread; Toss. Let Soak 1 Hour, Tossing Occasionally.

Meanwhile, Butter 12 Inch Ovenproof Skillet With 2½ Inch High Sides. Arrange Apple Wedges In Concentric Circles In Skillet, Covering Completely. Cover With Foil; Bake 20 Minutes.

Meanwhile, Combine Cherries & Armagnac In Small Saucepan. Simmer Over Medium Heat 3 Minutes. Remove From Heat.

Combine ½ Cup Butter, Sugar, & Salt In Medium Saucepan & Stir Over Medium-high Heat Until Caramel Is Smooth, About 2 Minutes.

Whisk Armagnac From Cherries Into Caramel.

Whisk Applesauce Into Caramel. Pour Over Apples; Cover Skillet With Foil Again. Bake 20 Minutes.

Sprinkle Cherries Over; Top With Bread Mixture. Cover Skillet With Foil; Place On Rimmed Baking Sheet. Bake 20 Minutes.

Sprinkle With Toffee Bits & Almonds. Dot With Remaining 2 Tablespoons Butter. Bake Uncovered Until Top Is Deep Brown & Puffed, About 20 Minutes.

Serve Warm.


Makes 12 Servings.