Look, I bought a beautiful mixing bowl set the other day. And I can’t wait to use it. This time I want to make something that’s not on my regular menu. Even though people keep saying that bread pudding is a one-of-a-kind dessert, I was never willing to give it a try. The thought of mushy, soggy old bread just didn’t appeal to me. My husband, on the other hand, loves banana pudding. I can never understand how he can eat a big bowl of banana pudding with a big smile. No, thanks. I will have a cookie instead.
Weird things happened. As I was pondering what to make next, I happened to see a cooking video of Mike Symon making apple bread pudding. It looked kinda easy. He convinced me to give it a try. I had to take a deep breath. Somebody please smack me.
I made a trip to the supermarket, got the bread and apples. I am making apple bread pudding, for real this time. This one is for Lynard.
Apple Bread Pudding Recipe
6 cups 1/2-inch-cubed Challah bread (about half a 16-ounce loaf), toasted
3 medium (or 2 large) Granny Smith apples, peeled, cored and diced
6 eggs
1 1/2 cups heavy whipping cream
1 1/2 cups regular milk
1 1/2 teaspoons vanilla extract
1/3 cup honey
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Preheat oven to 350 degree F (175 degree C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 6 minutes in the oven until golden, nice and dry.
In a big bowl, mix together the eggs, cream, milk, honey, vanilla, salt, cinnamon and nutmeg. Put the egg custard aside.
Make sure the oven is preheated at 350 degrees F. Bake time: about 45 minutes.
In a much larger metal roasting pan, fill with medium-hot tap water 1-inch up the side of the pan.
Arrange toasted bread cubes and diced apples evenly in a nice 2-quart baking dish. Whisk and pour the custard mixture over the bread and apples.
Gently put the baking dish into the warm water bath, put in the oven. Bake until the pudding is firm and the top is golden brown, ready in 45-50 minutes. Cool slightly before serving.
( Tips: To make it fancy, drizzle some rich, thick homemade caramel sauce on top. I am thinking about chocolate taffy apples. Will try that next time. )
The bread pudding has a very delicate flavor. You may want to add sugar to the recipe. But Lynard liked it without sugar, a lot healthier. Two thumbs up. That’s what home cooking is all about. You cook what your family will eat, not what people will eat.
It was a good learning experience for me. I forgot about the warm water bath at first. Good thing I looked at the recipe again after I put the bread pudding in the oven. My husband helped me to fix the crisis in a hurry. Better late than never. I bet I won’t forget next time. Oh, yes, I will make banana bread pudding for Lynard. He will love it. Blueberry banana bread pudding that is. I have to find out how to make it first. Who knows, maybe I will like it. For some reasons I feel good about it. Will see.
I Love Congee 