Bread pudding is an excellent way to use up old bread. It’s a poor man’s comfort food but it makes a luxurious treat, especially when served warm, fresh from the oven with crème anglaise.
Bread pudding can be prepared a day in advanceand held in the refrigerator until ready to bake.
Makes 6
Coat six ramekins or 2 1/2” muffin wells generously with butter, then dust with sugar; knock out excess sugar.
Trim the crust from the bread and cut into 1” cubes; you should have about 5 - 6 cups of bread. Place into a large bowl.
Melt the butter in medium-sized non-stick skillet over medium heat and add the sugar, cinnamon, diced apple and salt. Cook until the apples are soft and golden brown, about 6 - 8 minutes, shaking the pan or turning the apples with a spatula occasionally to colour them evenly.
Transfer the cooked apples to the bowl of bread, add the cranberries and mix to combine.
Crack the eggs into a medium bowl and mix lightly with a fork; add the milk and cream and stir to combine. Pour this custard over the bread and fruit and mix well.
Divide the mixture among the prepared muffin wells, piling the bread high above the rim. Sprinkle generously with sugar.
Bake for 30 - 40 minutes or until the tops are nicely toasted.
Serve warm, drizzled with crème anglaise.
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