Source: Fabulous Food Associations

Apple and Wisconsin Aged Cheddar Bread Pudding
Serve this marvelous bread pudding at your next party or brunch. Everyone will love it.
Rating:
Serves: 8-10
Prep Time: 30 minutes
Cook Time: 8-10 minutes

 

 
custard:
4 whole eggs
4 egg yolks
2 tbsp. sugar
2 tsp. pure vanilla extract
1/4 tsp. salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes
apples:
4 cups Granny Smith apples, peeled and sliced
2 tbsp. lemon juice
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup light brown sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cayenne pepper
2 cups (8 oz.) Wisconsin Aged Cheddar cheese, grated, divided




Custard: In large bowl, whisk together the eggs, egg yolks, 2 tablespoons sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.


Apples: Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, 1/2 cup sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, 8 to 10 minutes, stirring frequently. Cool 20 minutes.


Final Preparation: Preheat oven to 325°F. Generously butter a 9x13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with 1 cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350°F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.


Chefs Greg and Mary Sonnier


The Uptowner


New Orleans, LA