Recipe
Apple and Currant Bread Pudding
Today the weather in Chicago was a little damp, a little dreary and a little chilly.
Spring doesn't necessarily bring bread pudding to mind, but it's one of my most favorite desserts, no matter what time of year. And I was craving for it.
As the thunder rolled in, I made a simple recipe of my favorite dessert. Using a loaf of French brioche bread (it's also great with Challah or cinnamon raisin bread), eggs, a little vanilla, heavy cream, sugar and some apples and currants, it's quite a simple recipe. Of course, you can make this more elaborate if you want. But I just wanted a quick and simple bread pudding to satisfy my craving!
At ten o'clock in the evening, the house smelled so sweet and delicious that my son could not get himself to bed without at least having a small bowl of it! The only thing I regret is forgetting a jar of caramel to drizzle on top!
- 6 eggs
- 1 cup of heavy whipping cream
- 2 cap fulls of vanilla extract
- 1/2 cup of cane sugar
- 1 loaf of brioche bread – cut into 1 inch cubes
- 1 cup of dried currants
- 2 Gala apples – cut into chunks
Heat the oven to 400 degrees.
In a mixing bowl, whisk the eggs, heavy whipping cream, vanilla extract and sugar.
Place the cubed brioche bread into a baking dish with the diced apples and currants.
Pour the custard mixture over the bread and fruit, making sure the all the bread and fruit is covered in the custard.
Bake uncovered from 30-45 minutes until the edges of the bread have become golden brown and a little crispy.
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