puddingThe recipe for this dessert is adapted from one in Susan Branch’s Christmas from the Heart of the Home cookbook.  I have all of her cookbooks and they are simply wonderful.  You can get an idea of her work on her great web page.   I made a few minor changes in my recipe, including using applejack for the sauce.  The original recipe called for whiskey, but brandy or rum would also be good.

CRANBERRY APPLE BREAD PUDDING WITH APPLEJACK SAUCE

  • 6 cups of bread cubes (day-old firm bread – I use stale homemade bread)
  • 2 eggs
  • 3/4 cup milk
  • 1-1/2 Tblsp. vanilla (that’s right – 1-1/2 tablespoons)
  • 1/2 cup granulated sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1-1/2 cups tart apple, peeled and sliced
  • 1/2 cup cranberries, fresh or frozen

Preheat oven to 325 degrees F

Put bread cubes in a colander and pour over 2 cups hot tap water.  Let stand 5  minutes, then squeeze out excess moisture.

crumbsIn a large bowl, whisk together the eggs, milk, vanilla, sugar, cinnamon and nutmeg.  Add the apples, cranberries and bread.  Stir lightly until blended.

mixturePour mixture into a buttered 9×9 baking dish.  Bake @ 325 degrees F for one hour and 20 minutes.

APPLEJACK SAUCE

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 3 Tblsp.  applejack
  • 1 egg, beaten

In a small pan over medium low heat, melt the butter.  Add sugar and stir about 2 minutes.  Remove from heat and slowly stir in applejack, continue heating and stirring for one minute.  Remove from heat, slowly add a small amount of sauce mixture to beaten eggs, add eggs to mixture over low heat, stirring until thickened.

ajackServe the bread pudding warm with warm applejack sauce.

servingThis makes a nice, comforting wintertime dessert.