Ingredients
Scale
- 1 loaf stale bread ((French or challah works great))
- 4 cups apple cider
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chopped apples or raisins ((optional))
- 1 cup chopped nuts ((optional))
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together the eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until combined.
- In a saucepan, heat the apple cider, heavy cream, and milk over medium heat until warm but not boiling. Slowly whisk this mixture into the egg mixture.
- Tear the stale bread into bite-sized pieces and add it to the custard mixture. If you're adding apples or raisins, fold them in gently.
- Let the mixture sit for about 15 minutes, allowing the bread to soak up the custard.
- Pour the bread mixture into the prepared baking dish. Bake for 45-50 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let it cool for a few minutes before serving. This allows the pudding to set.
- Prep Time: 15
- Cook Time: 50