Apple Bread and Butter Pudding

I love a well made Bread and Butter Pudding, don't you? I've never really cared for ones with raisins or other dried fruits, but I do love one with some lightly cooked apples. And, of course, I used all organic ingredients and far less sugar than most recipes call for, so it's practically health food!

It's the perfect traditional comfort food dessert to warm you up on a cold evening. And you can make it ahead, which always makes me happy. I made this one large batch to serve to guests on two different evenings, putting half in the refrigerator for the first guests and half in the freezer for the others.

My ingredient quantities exactly fill a 13x9x2-inch 3-quart Pyrex baking dish. So don't get all loosey-goosey with the measurements unless you don't mind using an additional dish for the extra mixture. You can freeze it whole or cut into servings. Either way, move it from freezer to refrigerator the night before and then reheat in oven or microwave just before serving.

Mr Delightful likes the pudding cold with whipped cream. I like it warm, not hot, with a small scoop of organic vanilla ice cream. What's your preference?

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Apple Bread and Butter Pudding

(Makes 12 servings)

16 ounces (454 grams) good sliced white bread

3 medium (about 6 ounces/grams each) Golden Delicious or other good baking apples, skin on, cut into 1/2-inch cubes

4 tablespoons (1 ounce/28 grams) unsalted butter

1/4 packed cup (1.75 ounces/50 grams) dark brown sugar

1 1/2 teaspoons cinnamon

6 large eggs (medium in UK)

1/2 cup (2.33 ounces/66 grams) sugar

1/4 teaspoon salt

1/4 teaspoon mace or nutmeg

2 cups (16 fluid ounces/473 ml) milk

1 cup (8 fluid ounces/237 ml) heavy cream

2 tablespoons (1 fluid ounce/30 ml) brandy

2 teaspoons vanilla extract

1 Butter a 13x9x2-inch baking dish. Using bread that's a few days old (I often use 12 slices from the 1 1/2-pound loaf of Arnold/Brownberry/Oroweat potato bread), leave the crusts on, stack the bread a few slices at a time and cut into cubes, 16 squares per slice.

Note: This Fallue - Norman Brioche is excellent for bread puddings. Cut 1-inch thick slices and cut them into 1-inch cubes.

2 In a very large skillet (or Dutch oven) over medium heat, cook apples, butter, brown sugar and cinnamon until butter and sugar are melted and apples are softening a bit, about 10 minutes or so. Remove from heat and let stand to cool a bit while preparing the custard.

3 In 2-quart bowl, whisk together eggs, sugar, mace, salt, milk, cream, brandy and vanilla extract.

4 Add bread cubes to apples in skillet, mixing gently (you may use your impeccably clean hands!). Pour mixture into prepared baking dish, and spread evenly. Pour custard over all. And I don't know if you really need to, but I like to press the top down gently just to settle everything in. Let stand for 30 minutes or so. During the last 10 or 15 minutes, preheat the oven to 350F/180C/Gas4.

5 Bake until puffed and golden and knife inserted in center comes out clean, about 45 minutes. Transfer dish to rack and cool about 20 to 30 minutes to serve warm with either ice cream or Custard Sauce. Or refrigerate for at least 3 hours to serve chilled with whipped cream. It's also delicious at room temperature. Will keep in refrigerator for 2 to 3 days; in the freezer, for 2 to 3 months.

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Jean