Ingredients Jump to Instructions ↓

  1. 3 large eggs

  2. 1 cup plus 1 tablespoon sugar

  3. 2 cups milk

  4. 1 cup heavy cream

  5. 2 teaspoons vanilla extract

  6. 1/2 teaspoon almond extract

  7. 1 teaspoon grated lemon zest

  8. 1 teaspoon ground cinnamon

  9. 2 tablespoons butter

  10. 2 Jonagold or Golden Delicious apples, peeled and cored

  11. 1 loaf day-old challah (about 23 ounces), crusts removed

  12. 1/3 cup dried cherries

  13. 1/2 cup chopped almonds

  14. Whipped cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In large bowl with electric mixer, beat eggswith 1 cup sugar until pale in color. Beat in milk, cream, extracts,zest and cinnamon. Set aside.

  2. Slice apples into 1/8-inch-thick wedges. In skillet, melt butter overmedium-high heat; add apples and saute 3 minutes. Sprinkle apples withremaining tablespoon sugar and saute 1 to 2 minutes or until sugardissolves.

  3. Cut bread into 2-inch cubes. Add bread cubes and dried cherries tocustard mixture and stir to coat the bread well on all sides. Toastalmonds in oven 3 to 5 minutes or just until golden and fragrant.

  4. Generously butter a 2-quart baking dish. Sprinkle toasted almonds overbottom of dish. Layer half the apples over the almonds.

  5. Ladle half the custard-soaked bread cubes over the apples in dish. Layerthe remaining apples over the bread and, finally, top with remainingcustard-soaked bread. Bake for 40 minutes or until pudding is firm. Cooltill warm or room temperature. Serve with whipped cream, if desired.


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