Apple Bread Pudding
Yields: 8 servings
Time: 20 minutes prep, 3hr 30 minutes cooking, 3hr 50 minutes total
- 10 cups 1 inch cubes of day challah or brioche
- 3 large firm apples, (such as Honeycrisp, Fuji or Granny Smith), cored and cut in 1/2-inch dice
- 1/2 cup golden raisins
- 2 cups whole milk
- 1 cup heavy cream
- 6 eggs
- 1 cup turbinado sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- vanilla ice cream, to serve
- chopped pecans or walnuts, toasted, to serve
- Place the cubed bread, apples and golden raisins in the Premiere Slow Cooker.
- In a medium mixing bowl, whisk together the milk, heavy cream, eggs, sugar, melted butter, cinnamon, vanilla and cardamom until evenly combined into very smooth custard.
- Pour the wet ingredients over the brioche, apples and raisins and stir to evenly combine. Allow the mixture to sit for 15 to 20 minutes to give the custard a chance to soak into the brioche. If any areas seem dry after 20 minutes, stir one more time.
- Level the entire mixture, cover, and select the Low Heat Slow Cook Mode on the Premiere Slow Cooker. Cook for 3 to 3 1/2 hours until the custard has fully set. To test, insert the blade of a paring knife into the very center of the bread pudding and see if it comes out clean when removed. If there is a lot of liquid, cover and cook another 30 minutes.
- Serve warm, topped with a scoop of ice cream and small sprinkling of chopped nuts if desired.
Pick Your Favorite Apples – Our recipe works great with everything from Gala to Granny Smith, Braeburn to Pink Lady.
No Turbinado Sugar? – No problem! Just sub in light brown sugar or a blend of equal parts granulated and dark brown sugar.