Apple Bread Pudding
|Day old bread loaf||1 Pound, sliced (1/2 Loaf)|
|Large apples||2 Pound, cored and cut in 1/2-inch slices (Preferably Jonagold, Spartan, Or Melrose)|
|Half and half||5 Cup (80 tbs)|
|Packed dark brown sugar||1 1⁄4 Cup (20 tbs)|
|Ground cinnamon||2 1⁄2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground hazelnuts||1 Cup (16 tbs)|
|For brandy butterscotch sauce|
|Butter||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
PREHEAT THE OVEN to 350°F.
Lightly grease a 9- by 13-inch baking dish.
CRUMBLE THE BREAD into coarse crumbs, using your hands.
Sprinkle two-thirds of the crumbs into the prepared baking dish.
Arrange the apple wedges over the bread in rows, overlapping them slightly.
COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
Beat well, then pour the mixture over the apples and bread.
In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
MAKE THE SAUCE while the bread pudding is baking.
Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
Bring to a boil without stirring and simmer for 5 minutes.
Reduce the heat and carefully stir in the cream and brandy.
Cook 1 minute longer.
Set aside and keep warm until needed.
LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.