Renee's Bread Pudding
- 5-½ c. cubed French or sourdough bread (day old bread works great)
- 1 (Honey Crisp or Pink Lady) Apple
- 1-½ c. heavy cream
- 2 ounces butter
- ½ c. craisins
- ½ c. liquor (Kailua or Cognac)
- 3 eggs
- 2 c. sugar
- 1-½ teaspoons vanilla
- whipping cream for topping
- Nutmeg to taste
- Cinnamon to taste
Pour cream over bread cubes in bowl and let soak for ½ hour. Melt butter in a saucepan, add (2) apples and craisins and liquor. Flame off alcohol.
In a separate bowl whisk together eggs, sugar, and vanilla until smooth. Pour butter mixture into egg mixture and whisk smooth.
Pour over bread and gently mix. Pour mixture into a 9” x 9” square pan.
Bake at 350 degrees for 45 to 50 minutes. Cooking times can vary so look for a golden brown (not dark brown) finish on top. Serve warm with a dollop of whipped cream on top.