A Conscious Feast by Nicole Aloni

Apple Bread and Butter Pudding Recipe

photo: Manny Rodriguez

Good bread pudding is just so rainy-day yummy and gratifying: mom and hearth personified. It is also very simple to prepare and economical since it’s based on stale bread (of course you can use bread you’ve purchased just to make it, too).

I like to serve this warm, topped with rum-raisin ice cream,  Crème Anglaise, or warm caramel sauce.

EASE OF PREPARATION: A snap

Makes 8 to 10 servings

• 1 (14-ounce) loaf egg bread, such as challah (or French bread)
• 3/4 cup melted unsalted butter
• 4 large egg yolks plus one whole egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 1/2 cups whole milk
• 1 (12-ounce) can evaporated milk
• 1/2 teaspoon pure vanilla extract
• 2 cups chopped and peeled Pippin or Macintosh apples (about 2 apples)
• 1/2 cup dried cherries or cranberries
• 1/2 cup light rum or good bourbon
• 3/4 cup chopped walnuts
• Ground cinnamon

Cut the bread into 1-inch chunks and let it sit out overnight to dry or toast it in a low oven.

Preheat the oven to 350° F. Butter a 3-quart casserole dish.

1. Soak the cherries in the rum for 30 minutes. then drain, reserving the liquid to add to the liquid mixture.
2. Beat half of the melted butter, egg yolks, whole egg, and sugar in a mixing bowl until creamy. Add the whole and evaporated milk and vanilla and whip to mix well.
3. Combine the chopped apple, cherries, and dry bread in a large bowl. Drizzle the mixture with the rum and remaining melted butter. Toss to mix. Pour the custard mixture over the bread and toss to coat. Let rest for 1 hour or until the bread is soft and spongy; stir in the walnuts.
4. Pour the bread and custard into the buttered casserole dish. Sprinkle the top liberally with cinnamon. Set the casserole dish in a larger pan of hot water and bake for about 1 hour (until a knife inserted in the middle comes out clean).
5. Let the dish rest for about 10 minutes before serving with the delicious topping of your choice.