Dessert & Baked Goods » Apple Bread Pudding
Benjamin Knack of the Bedford Village Inn shows us how to make Apple Bread Pudding, which just might be the ultimate seasonal, local comfort food. Filled with maple syrup and apples then topped with apple cider whipped cream, it boasts the best flavors of fall in New England. Now you've got something different to do with all those apples you picked!
Print Recipe
Serves 6-8
Ingredients
Bread Pudding
- 3 cups heavy cream
- 4 eggs
- ¼ cup apple cider
- ¼ cup maple syrup
- 2 tbsp unsalted butter, melted
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp ground cloves
- 6 cups cubed day-old bread
- ¾ cup dark brown sugar
- ½ cup dried cranberries
- ½ cup walnuts
- 3 medium apples, peeled & cubed
Cider Whipped Cream
- 1 cup apple cider
- 1 cup heavy cream
- 1 tbsp sugar
To Serve
- cinnamon for dusting
How-to
Assemble Bread Pudding
- In a large bowl, mix eggs, heavy cream, cider, melted butter and spices
- Toss in apples, bread, dried cranberries and walnuts
- Refrigerate mixture and let soak for 30-60 minutes. Meanwhile, preheat oven to 350º
- Bake for one hour, or until toasted on top and a toothpick can run through smoothly
Make Cider Whipped Cream
- While the bread pudding bakes, bring cider to a rolling boil in a small saucepan over medium-high heat
- Reduce down to ¼ cup syrup, about 5-10 minutes. Let cool completely
- Whip heavy cream on medium-high speed until medium peaks form
- Slowly add sugar, then cider syrup. Whip to combine
To Serve
- Allow pudding to rest at least 15-20 minutes before scooping
- Top each portion with a dollop of whipped cream and a dusting of cinnamon (if desired)
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