Source: Ladies’ Home Journal
Makes 6 servings
Prep: 20 minutes
Bake: 65 minutes
Cool: 25 minutes
Stand: 25 minutes
3 tablespoons unsalted butter (no substitutes)
3 large Granny Smith apples, peeled, cored and diced
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
5 whole large eggs
7 large egg yolks
1-1/4 cups sugar
1 quart half-and-half cream
1 vanilla bean, split, or 1 teaspoon vanilla extract
1 12- to 16-ounce loaf bread, diced, about 7 cups
1. Prepare apples: Melt butter in a large skillet over medium-high heat. Add apples and cook 6 to 8 minutes, until golden. Transfer to a bowl; stir in cinnamon and nutmeg.
2. Make bread pudding: Heat oven to 300 degrees F. Butter six 8-ounce baking dishes. Transfer to 2 roasting pans large enough to hold the dishes without touching.
3. Whisk together the eggs, egg yolks, sugar and salt in a large bowl, until combined. Bring the cream and vanilla bean to a boil in a medium saucepan over medium heat. Slowly whisk 1 cup of cream into egg mixture; whisk in remaining cream. With the tip of a small knife, scrape seeds from bean and add to custard (add vanilla extract, if using.)
4. Divide and layer half of the bread among prepared baking dishes, then add half the apples. Spoon in enough custard to cover apples. Let stand 5 minutes, pressing bread down several times to absorb custard. Repeat with remaining bread, apples and custard. Fill the roasting pans with enough hot water to reach halfway up sides of baking dishes. Bake 65 to 75 minutes, until top is golden and no liquid appears when center is pressed. Cool in water bath, 15 minutes. Remove puddings from water bath and cool on a wire rack 10 minutes. Serve warm.
Makes 6 servings.