Apple Bread Pudding

posted by Pat T 01-25-99 8:47 AM

Apple Bread Pudding

8 thin slices stale, firm white bread
5 Tblsp. Butter, at room temperature
6 eggs
1/4 cup granulated sugar
1/2 tsp. Cinnamon
1 cup heavy cream
6 oz. Frozen unsweetened apple juice concentrate, thawed
1/2 cup apple jelly
4 Golden Delicious apples
2 tsp. Confectioners' sugar
1 pint Vanilla ice cream (optional)

Butter one side of bread slices with 2 Tblsp. Butter. Cut each slice into quarters. Lightly butter a 6-cup baking dish with 1 Tblsp. Butter. Lay bread evenly in dish, overlapping slices.

In a large bowl, whisk together eggs, granulated sugar, and cinnamon until well blended; set aside. In a medium saucepan, combine cream, apple juice and apple jelly. Bring to a simmer over moderate heat. Gradually whisk liquid into eggs in a thin stream.

Pour custard over bread and let stand, pushing slices down once or twice, until bread is saturated, about 15 minutes.

Preheat oven to 325 degrees F. Place baking dish in a roasting pan and add enough warm water to reach halfway up sides of dish. Bake in center of oven for 45 to 50 minutes, until custard is set.

Meanwhile, peel, core, and quarter apples. Cut each quarter into two wedges. In a large skillet, melt remaining 2 Tblsp. Butter. Add apples and saute over moderately high heat, tossing occasionally until browned, about 25 minutes. Dust with 1 tsp. Confectioners' sugar, mount sauteed apples on top and sprinkle with remaining 1 tsp. Confectioners' sugar. Serve warm or at room temperature with a scoop of vanilla ice cream.

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