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Apple Cinnamon Bread Pudding

  • ½ baguette or loaf of good-quality crusty bread, or an assortment of bread ends (raisin bread works well here)
  • 4 large eggs
  • ½ cup pure maple syrup or honey
  • ¼ cup packed brown sugar
  • 2 cups Half & Half
  • 1 tsp. vanilla
  • A shake of cinnamon
  • 2 Tbsp. butter
  • 10-15 crabapples, sliced or quartered, seeds removed
  • 2 Tbsp. sugar

Cut or tear the bread into one-inch chunks into a large bowl. In another bowl, whisk together the eggs, maple syrup, brown sugar, cream and vanilla. Pour over the bread and let sit for an hour or overnight, stirring or turning the mixture once in a while. All the liquid should be well absorbed, but the bread shouldn’t turn to mush.

Preheat the oven to 400°F. Pour the bread mixture into a buttered baking dish. In a small skillet, heat the butter over medium-high heat and cook the crabapples for a few minutes until they start to soften. Sprinkle with sugar and cook until they start turning golden. Stir the apples into the bread mixture or sprinkle over top.

Bake for 45 minutes to an hour, until puffed and golden. Serve warm, with whipped cream if you like. Serves 6.