Black Labrador Bread Pudding

Yield: 9 servings

Ingredients

Pudding

• 2 apples (preferably Granny Smith)
• 1 tablespoon fresh lemon juice
• 1/2 cup + 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon, divided
• 1 1/2 loaves French bread large loaves (not baguettes)
• 3 1/2 cups milk
• 1/2 cup granulated sugar
• 5 eggs
• 1/4 cup brandy
• 1/4 teaspoon almond flavoring
• 1/2 teaspoon ground nutmeg
• 3/4 cup raisins
• 3/4 cup apricot preserves

Brandy Cream Sauce

• 2 cups whipping cream
• 2 ounces brandy
• 1 tablespoon cinnamon

Instructions

Pudding

1. Chop apples into small bite-size pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Cover and refrigerate overnight.
2. Heat oven to 350 degrees F. Remove crust from 1 loaf French bread and slice lengthwise down the middle, then cut into 8 pieces.
3. Pour milk into a small pot and add granulated sugar; bring to a boil.
4. Beat eggs, brandy and almond flavoring together. Whisk in a little of the hot milk, then add remainder, whisking until mixed.
5. Layer half the bread pieces in a 9 inch square pan; pour half the liquid mixture over it. Mash mixture with your hands, then pat down into a layer.
6. Mix prepared apples with nutmeg, remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins; spoon over bread.
7. Remove crust from remaining bread; cut bread into 1 1/2 inch rounds. Overlap bread on top of apples and pour the remaining milk mixture on top.
8. Bake for 25 minutes.
9. Remove from oven; glaze with apricot preserves.
10. Cut bread pudding into servings; place each serving in a bowl. Pour Brandy Cream Sauce over each serving; serve hot.

Brandy Cream Sauce

1. Brandy Cream Sauce: Beat cream with brandy and cinnamon until mixture thickens.

Attribution

Black Labrador, Houston, Texas