Recipe: Bread-Apple Pudding with Custard, Chocolate Custard Bread Pudding - Recipes for Lorraine

Bread-Apple Pudding with Custard

4 apples, peeled and cut up
6 eggs, beaten until frothy
2 cups brown sugar
3 teaspoons vanilla
3 teaspoons cinnamon
9 teaspoons melted butter
4 cups milk
1 cup raisins (optional)
18 slices dried bread, cubed

Custard Pie Filling:
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 cups milk
1/4 teaspoon ground nutmeg Custard Pie Filling: Mix ingredients together in a 9 x 13-inch pan. Cook custard in water bath (set your 9 x 13-inch pan in a large pan filled with water) until custard starts to settle, about 25 minutes at 350 degrees. I make half this recipe for a 9 x 13-inch pan.

Heat apple pieces with a small amount of water in a shallow pan, just enough to soften apples. Drain. Beat eggs until frothy. Mix in brown sugar, vanilla, cinnamon, and butter; beat until well blended. Stir in milk and raisins. Stir in cubed bread. Toss to soak the bread and let stand 5 minutes. Add apples. Add completed bread mixture on top of the custard. Cook at 325 degrees for about 30 minutes, then increase the heat to 425 degrees and cook for 15 more minutes.

Chocolate Custard Bread Pudding

1 1/2 cups milk
2 (1 ounce) squares unsweetened chocolate
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups stale bread cubes
1/2 cup chopped walnuts
3 eggs, beaten
1 teaspoon vanilla extract
boiling water

Also Required:
double boiler
10x16 inch oven baking bag
1-quart loaf pan

Preheat oven to 350 degrees F (175 degrees C). Chop the chocolate into small chunks. Put in the top of a double boiler with the milk and melt over gently simmering water, stirring occasionally. Set aside.

In a 10x16 inch oven baking bag, combine 1/4 cup of the sugar, the cinnamon and nutmeg. Mix in the bread and chopped walnuts.

Beat together the eggs, sugar and vanilla, and blend together with melted chocolate mixture. Place the baking bag in a 1-quart loaf pan and pour the chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour boiling water into pan so that water comes up sides of bag (not overflowing). Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and portion onto plates.

Butter a small casserole dish well. Melt the chocolate and mix the dry ingredients as above and place in the casserole. Pour the chocolate mixture over all and cover the pudding with foil. Set in a larger roasting pan and pour boiling water halfway up the side of the dish. Bake until a knife inserted in the center comes out clean. Cool slightly and serve warm, with chocolate sauce or whipped cream, if desired.
Servings: 6