A perfectly sweet-and-spicy fall dessert, this bread pudding recipe substitutes apple cider for the normal custard. With the flavors of fall’s most popular fruit in season complimented by warm spices, this is a dessert that will impress!
Spiced Apple Bread Pudding
1 1/2 pounds tart apples (3-4 medium)
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or nutmeg
3 cups apple cider
2 tablespoons butter, melted
1 teaspoon vanilla extract
6 cups 1-inch pieces stale bread without crust
1/3 cup golden raisins
1/2 cup walnuts, toasted and chopped
Whipped cream (optional)
Preheat oven to 350°F. Peel and thinly slice apples. Toss with brown sugar, cinnamon and mace (or nutmeg) in a medium bowl. Combine cider, butter and vanilla in another medium bowl. Cover the bottom of a 3-quart round casserole dish (or similar-size pot) with 2 cups bread pieces. Pour about 1/2 cup of the cider mixture over them. Sprinkle with about one-third of the raisins and cover with about one-third of the apple slices. Repeat with another layer of 2 cups bread, 1/2 cup cider and half the remaining raisins and apple slices. For the third layer, arrange the rest of the bread, raisins and apples so that some of each is visible on the surface. Slowly ladle the remaining cider mixture over the top. Using a flat, wide spatula, press down to compact and submerge the top layer (it may not remain submerged). Cover with a lid or foil. Bake for 30 minutes. Use the spatula again to press down the top and baste it with the liquid. Cover and bake for 30 minutes more. Baste the top layer again by pressing down on it with the spatula. Keep the cover off and continue baking until the top is golden, about 30 minutes more. Let rest on a wire rack for 15 minutes. Scoop the bread pudding into individual serving dishes. Sprinkle each portion with some of the walnuts and top with a dollop of whipped cream (if using).
Courtesy of eatingwell.com