Ingredients
Scale
- Apples and Maple Bread Pudding
- 1 pound loaf Italian bread, cut into 1-inch pieces
- 6 Tbsp. unsalted butter
- 4 large SnapDragon apples, peeled, cored and cut into 1/2-inch pieces
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp. ground cinnamon
- 1/2 cup pure maple syrup
- 4 eggs, beaten
- 3 cups milk
- 1/2 cup pure maple syrup
- Cinnamon Whipped Cream
- 1 pint heavy whipping cream
- 1 Tbsp. ground cinnamon
- 1 Tbsp. vanilla
Instructions
- Preheat oven to 350 F.
- Spread bread on a large rimmed baking sheet and bake until lightly golden and dry, about 15 minutes.
- Meanwhile, in a large skillet, melt 3 Tbsp. butter. Add the apples and 1/4 cup of each sugar to the skillet and cook over medium heat, stirring occasionally, until the apples are golden and softened, about 15 minutes.
- Stir in the cinnamon.
- Remove from the heat and cook until the sauce is syrupy, about 1 minute.
- In a large bowl, whisk the eggs with the milk and remaining sugar(s).
- Add the maple syrup into the custard and stir to combine.
- Add the bread and apples and toss until evenly coated.
- Let stand for 5 minutes to allow the bread to absorb the custard.
- Melt the 3 remaining tablespoons of butter.
- Brush an 8×11 baking pan with 1 Tbsp. butter.
- Add the bread pudding and drizzle the remaining butter on top.
- Bake for 45 – 50 minutes, until the custard is set and the top is golden.
- In the meantime, prepare whipped cream.
- Combine cinnamon and vanilla with heavy whipping cream in a medium sized bowl and mix with a hand mixer until stiff peaks form.
- Remove bread pudding from oven. Let cool slightly then top with a swirl of maple syrup.
- Serve with cinnamon whipped cream.