Spiced Apple Bread Pudding
This silky apple dessert recipe—a spiced apple bread pudding made with apple cider in place of the usual custard—gets a double hit of apple flavor from both the cider and plenty of sliced tart apples. Mace, the lacy red spice that coats the nutmeg fruit, adds a particularly lovely floral note, but you can substitute nutmeg if you don’t have any mace on hand.
8 servings, 2/3 cup each
2 hours 20 minutes
- 1 1/2pounds tart apples (3-4 medium), such as Granny Smith, Empire or Cortland
- 2tablespoons light brown sugar
- 1teaspoon ground cinnamon
- 1/2teaspoon ground mace or nutmeg
- 3cups apple cider
- 2tablespoons butter, melted
- 1teaspoon vanilla extract
- 6cups 1-inch pieces stale bread without crust
- 1/3cup golden raisins
- 1/2cup walnuts, toasted and chopped
- Whipped cream (optional)
- Preheat oven to 350°F.
- Peel and thinly slice apples. Toss with brown sugar, cinnamon and mace (or nutmeg) in a medium bowl. Combine cider, butter and vanilla in another medium bowl.
- Cover the bottom of a 3-quart round casserole dish (or similar-size pot) with 2 cups bread pieces. Pour about 1/2 cup of the cider mixture over them. Sprinkle with about one-third of the raisins and cover with about one-third of the apple slices. Repeat with another layer of 2 cups bread, 1/2 cup cider and half the remaining raisins and apple slices. For the third layer, arrange the rest of the bread, raisins and apples so that some of each is visible on the surface. Slowly ladle the remaining cider mixture over the top. Using a flat, wide spatula, press down to compact and submerge the top layer (it may not remain submerged). Cover with a lid or foil.
- Bake for 30 minutes. Use the spatula again to press down the top and baste it with the liquid. Cover and bake for 30 minutes more. Baste the top layer again by pressing down on it with the spatula. Keep the cover off and continue baking until the top is golden, about 30 minutes more. Let rest on a wire rack for 15 minutes.
- Scoop the bread pudding into individual serving dishes. Sprinkle each portion with some of the walnuts and top with a dollop of whipped cream (if using).
To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don’t want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.
For the best flavor, toast nuts and seeds before using in a recipe. To toast seeds, sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. To toast whole nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)
Per serving (recipe makes 8 servings, 2/3 cup each)
|Mono Saturated Fat||2g|