This recipe is one I did when I was a pastry chef for an unique and innovative restaurant here in Naples. Even though bread pudding is a very simple dessert, people loved it and ordered it all the time. This one has apples in it that give it a little extra something. Its like “comfort food”. Easy to make, not too many ingredients, and so so good!! I make a little more custard so there is always a layer at the bottom–which you can see if you can manage to let it cool before eating it—-very hard to do!!!
The bread pudding has to soak–depending on how dry the stale bread is–I found the longer the better—even overnight is OK. So there is no point in heating the oven until you are ready to bake it.
This recipe is for a small casserole dish–serves 4. It can easily be doubled.
3 cups diced stale bread (crusty bread like a french baguette works best)
2 full cups half & half
1/4 cup sugar plus 1 Tablespoon
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1/2 large crispy apple peeled and cubed
1/4 cup raisins
Place bread, apples and raisins in small casserole and mix them up.
In a medium bowl place eggs, half & half, vanilla, sugar and spices. Whisk together until well blended. Pour wet ingredients over the bread and make sure all the dry ingredients are well covered. Cover dish with plastic wrap and place in fridge for several hours or until bread is no longer hard.
When ready to bake, heat oven temp to 350F degrees.
Bake for 45 to 50 minutes or until the custard is no longer runny. The time may vary depending on your oven. The pudding will rise and get golden brown.
It goes without saying, this can also be eaten for breakfast or anytime of the day. A nice vanilla rum sauce over top can make it a little more fancy but it is good all by itself.