Apple Cherry Bread Pudding
1 Hour 30 Minutes
2 Hours 30 Minutes
- 2 1/2 cups whipping cream
- 6 large eggs
- 2 large egg yolks
- 1 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 x 16-to-17-ounce loaf old-fashioned white bread, unsliced, crust trimmed, bread cut into 1 1/2-inch cubes
- 1 3/4 pounds Granny Smith apples, peeled, cored, each cut into 8 wedges
- 1 cup dried tart cherries
- 1 cup Armagnac or brandy
- 1/2 cup plus 2 tablespoons unsalted butter, divided
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon salt
- 1 cup applesauce
- 1/2 cup toffee bits (such as Skor or Heath)
- 1/2 cup slivered or sliced almonds
- Preheat oven to 375°F. Blend first 6 ingredients in large bowl. Add bread; toss. Let soak 1 hour, tossing occasionally.
- Meanwhile, butter 12-inch-diameter ovenproof skillet with 2 1/2-inch-high sides. Arrange apple wedges in concentric circles in skillet, covering completely. Cover with foil; bake 20 minutes.
- Meanwhile, combine cherries and Armagnac in small saucepan. Simmer over medium heat 3 minutes. Remove from heat. Combine 1/2 cup butter, sugar, and salt in medium saucepan and stir over medium-high heat until caramel is smooth, about 2 minutes. Whisk Armagnac from cherries into caramel. Whisk applesauce into caramel. Pour over apples; cover skillet with foil again. Bake 20 minutes. Sprinkle cherries over; top with bread mixture. Cover skillet with foil; place on rimmed baking sheet. Bake 20 minutes. Sprinkle with toffee bits and almonds. Dot with remaining 2 tablespoons butter. Bake uncovered until top is deep brown and puffed, about 20 minutes. Serve warm.
Recipe courtesy of Michael Pinkelman