Drunken Bread Pudding with Apples


  • 1/2 loaf French bread
  • 3 tablespoons unsalted butter, plus more for dish
  • 1 1/2 cups light cream
  • 1/4 cup raisins, dried cranberries or dried cherries
  • 2 tablespoons Cognac or Armagnac (or other good brandy)
  • 2 eggs
  • 3/4 cup + 2 tablespoons sugar
  • 1 teaspoon candied ginger, minced
  • 1/2 teaspoon vanilla
  • 1 teaspoon orange zest
  • Freshly grated nutmeg
  • 1 Pippin apple, peeled, cored, and coarsely cubed
  • 1/4 pound young Comté
  1. This irresistible apple and Comté bread pudding is from Lori Forrest, a chef, culinary instructor and Comté enthusiast in Oregon. Sweet and sumptuous, it makes for a perfect addition to any holiday table. Thanks for sharing, Lori!
  2. Preheat the oven to 350°F. Remove the crust from the half loaf of bread. Pulse the crusts (crusts only, not the inside) in a food processor to make breadcrumbs. Reserve 1 cup of the breadcrumbs for the topping. Butter a 1 1/2 quart souffle dish and coat it with 1-2 tablespoons of the remaining breadcrumbs.
  3. Cut the crustless bread into 1-inch cubes and transfer to a large bowl. Pour the cream over the bread cubes to soak. In a separate bowl, soak the raisins in the brandy.
  4. Whisk together the eggs, 3/4 cup sugar, candied ginger, vanilla, orange zest, and a grating of nutmeg.
  5. Meanwhile, melt 1 tablespoon of butter in small saucepan. Sauté the apples with the drunken raisins and 1 tablespoon of sugar for approximately 10 minutes, or until soft.
  6. Fold together the bread cubes with the grated cheese, apple and egg mixtures. Pour into the prepared soufflé dish.
  7. Melt 2 tablespoons of butter in a small saucepan and add 1 cup of the breadcrumbs with 1 tablespoon of sugar. Stir to combine.
  8. Sprinkle the topping over the pudding and bake 35-45 minutes, until puffy and browned. Serve warm.
Newsletter background image