This wonderful raisin bread pudding recipe is absolutely delightful. The surprise is the layer of apples in the middle, a nice flavor match to the cinnamon and raisins.
2tablespoonsbutter, unsalted, plus more for the pan
2apples, golden delicious or other cooking variety
1/4cuplight brown sugar, plus 2 tablespoons, packed
1 1/2cupsheavy cream
1 1/2cupsmilk
3/4cupsugar
3eggs
6egg yolks
2teaspoonsvanilla extract
1teaspoonground cinnamon
8cupsegg bread, challah or brioche, cut into1 inch cubes
1/2cupraisins
Instructions
Position a rack in the center of the oven and preheat the oven to 350°F.
Peel and core the apples and cut into 3/4 inch cubes or small slices.
Lightly butter an 11.5"x8" inch baking dish. Heat the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until they begin to brown, which will be about 5 minutes. Add 2 tablespoons of the brown sugar and stir until the apples are coated with the melted sugar. Set the mixture aside.
Whisk the cream, milk, sugar, eggs, egg yolks, vanilla and cinnamon in a large bowl. Add the bread cubes and raisins and stir. Let stand for about 15 minutes, so the bread soaks up the custard evenly. Stir a few times to make sure all the bread soaks up the liquid.
Mix the apple sliced into the pudding mixture and spread it evenly in the baking pan. Bake for about 1 hour, or until a knife inserted in the center of the pudding comes out clean.