Apple Isle Bread Pudding

This pudding received it name for the apples that are part of it. I love the mixture of tart and sweet in this recipe. You can substitute any cooking apple in the place of the Granny Smith. I like the Granny Smith because it is not only tart but it remain relatively crisp during the baking process. This offer a pleasing contrasting texture in the bread pudding. The vanilla bean whipped topping is one of my go to topping I try to keep it available even for the pie that I buy already made. Yes I do that occasionally. The Bread pudding recipe has been part of brunch and dessert good straight from the oven or cold.

Apple Isle Bread Pudding

Apple Isle Bread Pudding

Bread Mixture

5 cups lightly packed toasted cubed Potato Bread
2 cups of milk
1/4 cup of honey
1/8 cup of sugar
pinch of salt
1/2  cup of golden raisins
2 medium Granny Smith apples peeled and sliced [about 2 cups]

Custard
3 eggs room temperature
8 oz. heavy whipping cream
1/3 cup honey
1/4 cup sugar
1 teaspoon Vanilla flavor
1 teaspoon cinnamon
pinch of salt
3/4 teaspoon nutmeg
1/4 teaspoon nutmeg

Directions
Heat oven to 350. Lightly grease a 2 quart baking dish or 8x8x2 pan. In a medium bowl whisk together the 2 cups of milk 1/4 cup of honey and !/8 cup of sugar together. Stir in toasted bread and raisins, let stand until most of the liquid is absorbed. Gently stir occasionally. Add apples and fold gently into the bread mixture. Pour into the baking dish.

Custard mix
In a large bowl whisk eggs until mixed. Add all remaining custard ingredients including the 3/4 teaspoon of nutmeg. Pour over bread pudding. Make sure to spread evenly. Sprinkle the remaining 1/4 teaspoon of nutmeg over the mixture. Bake 55 to 60 minutes or until top is puffed and inserted knife come out clean.

Can be served warm or cold. Excellent topped with Vanilla Bean whipped cream.
Vanilla Bean Whipped Cream:
Ingredients:
1-pint heavy whipping cream
6 tbsp Powdered Sugar
2 Vanilla Beans, split and scraped
Directions
Place mixing bowl and wire whisk attachment in the freezer to chill for 30 minutes Remove chilled bowl and whisk and set up mixer. Pour in heavy whipping cream, vanilla bean seeds, and powdered sugar. Whip on low for 1 minute, and then turn mixer speed up to high. Mix until whip cream is stiff about 2 minutes.

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