Recipe courtesy of Michael Symon
Total:
3 hr 40 min
Prep:
10 min
Inactive:
2 hr
Cook:
1 hr 30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 40 min
Prep:
10 min
Inactive:
2 hr
Cook:
1 hr 30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 tablespoon butter
  • About 6 cups 1/2-inch-cubed challah bread (about half a 15-ounce loaf)
  • 3 medium Granny Smith apples, peeled, cored and diced
  • 6 eggs
  • 1 1/2 cups cream
  • 1 1/2 cups milk
  • 2 tablespoons honey
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Powdered sugar, for dusting

Directions

Watch how to make this recipe.

Butter a 2-quart baking dish. . Toss the cubed bread and apples in a large bowl, and then arrange them evenly in the dish. 

In a medium bowl, mix together the eggs, cream, milk, honey, vanilla, salt, cinnamon and nutmeg. Pour the liquid mixture over the bread and apples. Refrigerate for about 2 hours. 

Preheat the oven to 375 degrees F. 

Put the baking dish in a larger metal roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the side of the baking dish. Bake until the pudding is firm and the top is golden brown, about 1 1/2 hours. Cool slightly, dust with powdered sugar and serve.

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