So, about that breakfast. How does a rich, moist, warm bread pudding sounds? Good, right?
Now, add some apples, cinnamon, dark chocolate and a hint of calvados into that equation and there you have it – your perfect winter weekend breakfast.
Oh, and when you are gonna be shopping for the bread pudding ingredients, do not forget to pick up some good coffee beans, as you would want to savor some exceptional cup of joe along with this pudding.
- 10 oz stale challah (about ¾ of a loaf), cut into 1” cubes
- 1 large apple, peeled, cored, and cut into ¾” cubes
- 4 oz dark chocolate chunks (or chocolate chips)
- 1 cup heavy cream
- 1½ cups whole milk
- ½ cup apple cider
- 2 tablespoon calvados (or regular brandy)
- 2 teaspoons vanilla extract
- 6 large eggs
- ¾ cup granulated sugar, plus extra for sprinkling
- 1 teaspoon ground cinnamon
- 1 teaspoon of salt
- butter for greasing the pan
- Preheat oven to 350°F
- Grease an 10” cast iron skillet or baking dish with butter and sprinkle to coat with sugar, shaking out any excess.
- In a large bowl toss the bread with the apples and chocolate and transfer into a greased skillet, arranging evenly in.
- In a large mixing bowl combine eggs, cream, milk, apple cider, calvados, vanilla, sugar, salt, and cinnamon. Beat until well mixed.
- Pour the mixture over bread, and lightly push down with a fork until bread is soaked up with the egg mixture
- Bake in the preheated oven for about 45-55 minutes, or until the top is nicely browned and the center springs back when lightly tapped.