Ingredients
-
-
1 1/2 cups apples, peeled and sliced
-
2 teaspoons lemon juice
-
4 large eggs
-
1/4 cup sugar
-
2 teaspoons vanilla
-
1 teaspoon nutmeg
-
1 teaspoon cinnamon
-
1/4 cup unsalted butter, melted
-
2 cups half-and-half (or milk)
-
1/4 cup brandy
-
1/2 cup cranberries
-
1/2 cup pecans, chopped
-
5 cups stale croissants (or brioche or french bread, cut in cubes)
-
-
2 cups milk (or half and half or cream)
-
2 tablespoons flour
-
3/4 cup sugar
Instructions
- Pudding:.
- in a medium bowl, toss sliced apples with lemon juice and set aside.
- in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
- Stir in the butter, half and half and brandy.
- Toss the apples, cranberries, pecans with the bread cubes.
- Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
- Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
- Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
- Vanilla Cream Sauce:.
- Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.