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Categories:
butter Bread apples lemon brown sugar cranberries eggs ground cinnamon ground nutmeg vanilla cream heavy cream orange liqueur powdered sugar
Viewed: 38 - Published at: 4 years agoIngredients
- Butter
- 4 1/2 cups cubed challah bread
- 3 cups peeled and diced Fuji apples
- 1 lemon, juiced
- 1/2 cup dark brown sugar
- 1/2 cup dried cranberries
- 2 cups half-and-half*
- 6 eggs
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- Whipped cream, recipe follows
- 1 pint heavy cream
- 1 tablespoon orange liqueur (recommended: Grand Marnier)
- 1 tablespoon powdered sugar
Method
- Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
- Place cubed challah in the baking dish.
- Set aside.
- In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries.
- Pour over bread.
- In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla.
- Pour custard over bread.
- Allow to saturate for a few minutes.
- Bake for 40 minutes until pudding sets.
- Serve with whipped cream.
- Place a medium bowl in the freezer for 1 hour before whipping cream.
- Add heavy cream to chilled bowl and whip with a hand mixer.
- Add liqueur and powdered sugar and combine well.
- *Cook's Note: this is the correct amount.
