This Bread Pudding Recipe comes courtesy of Chef Greg Sonnier and Chef Mary Sonnier of Gabriel Restaurant in New Orleans, LA. This Apple and Aged Cheddar Bread Pudding recipe will call for pure vanilla extract. Since the quality of ingredients will make a world of difference, we recommend Red Ape Cinnamon in this recipe!
Initially opened in 1992, Gabriel Restaurant re opened their doors in September of 2017 after a twelve-year hiatus due to Hurricane Katrina. Now, this small family-run business is back and running thanks to co-owners and Chefs Mary and Greg Sonnier. Chef Greg gives his take on Cajun food with a unique New Orleans Flair. If you happen to be in New Orleans, Louisianna makes sure to stop in and try their world-famous Slow Roasted Duck, New Orleans style Barbeque Shrimp Pie, Peppermint Patti, and other delicious plates. Then if you saved room for dessert, they have great options, including Creme Brule, homemade ice cream, chocolate pie, this exact bread pudding and many more. We thought people would love this Apple and Aged Cheddar Bread Pudding so much we had to make it available to our fans!
We would recommend using slightly stale bread or leaving the bread out overnight; this will the results turn out that much better! Enjoy!
Serves
4 people
Equipment
Measuring Spoons
Measuring Cups
Mixing Bowls
9″x13″ Casserole Dish
Prep time
15m
Cook Time
1h 25m
Ingredients
4 whole eggs
4 egg yolks
2 tbsp sugar
2 tsp vanilla extract
¼ tsp salt
3 cups whole milk
1 cup heavy cream
7 cups (day old) French bread cut into 1 ½ inch cubes
4 cups granny smith apples (peeled)
2 tbsp fresh lemon juice
½ cup butter
½ cup sugar
½ cup light brown sugar
1 ½ tsp cinnamon
¼ tsp ground cayenne pepper
2 cups (8 ounces) aged cheddar cheese (grated and divided)
Instructions
- Custard:
In large bowl, whisk together the eggs, egg yolks, 2 tablespoons sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.
- Apples:
Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, remaining 1/2 cup of sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, 8 to 10 minutes, stirring frequently. Cool 20 minutes.
- Final Preparation:
Preheat oven to 325 degrees F. Generously butter 9″x13″-casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with 1 cup of cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 degrees F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne, if desired.
