Bread Pudding!

Bread Pudding!

Note:  I REALLY need to find a better way of taking food photography.  If you have any ideas, please, let me know!

This is my standard go-to dessert for potlucks and family gatherings and the like.  It gets requested...  Often.  Excessively often sometimes.  In fact, this recipe is, to my knowledge, entirely of my own design.  As such, I'm not entirely certain about measurements and the like, as I make this by taste and "look."  I'll try my best!

Please note:  This recipe has never been shared with anyone ever.  This bread pudding uses Granny Smith apples for flavor and has a sauce made with hard cider that is absolutely to die for.  This isn't good for you by any stretch of the imagination, but any time I make it, it disappears in a hurry.

Historical Accuracy:  Bread pudding stems back to the 11th century.  Sure, commercial hard cider doesn't go that far back, but hard cider dates all the way back to the Romans.  So, while this isn't by any stretch a historical recipe, nothing I make is coming from a historical cookbook.  I'm going to give my bread pudding a 5/10 for accuracy.

How Does it Taste?  Seriously, this stuff is good.  It's delicious and sharp and sweet and everything you love about bread pudding.  If you don't love bread pudding, give it a try anyway.  If you hate bread pudding and apples, well, you won't like this.

Recipe:  (Approximation!)
(Pudding)
12 stale sandwich rolls or 2 stale loaves of bread (I tend to use bollilos at HEB for my bread needs--cheap and easy and they have white and whole-grain)
6 Granny Smith apples
4 cups heavy whipping cream
4 eggs
1 cup dark brown sugar
4 tsps. cinnamon

(Hard cider sauce)
1 bottle of hard cider (Woodchuck's Summer Seasonal works really well here)
1 cup sugar
6 egg yolks

Dice the bread into 1" chunks.  Dice the apples into smaller pieces.  Toss them together.  Mix the cream, brown sugar, eggs, and cinnamon, then scald, stirring regularly.  Combine the dry and wet ingredients in a baking dish and allow to soak, refrigerated, for at least one hour.  Bake at 350 for about 45-60 minutes, or until top is lightly browned.

Mix yolks and sugar in a double-boiler.  Add cider and whisk constantly while heating.  Mixture will become foamy and then "break down" into a sauce.  Pour said sauce over bread pudding and allow to rest.  Serve warm.

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