Apple and Cream Cheese Bread Pudding


The apple cinnamon loaves this week are about 1.5 lbs. I would recommend using the middle 2/3 of the loaf to make this dish. Serves 6-8.

About 1 lb. of apple cinnamon loaf, cut in slices (not too thick)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup maple sugar, divided
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
3 lbs. tart apples
1 1/2 tablespoons fresh lemon juice
1 cup maple syrup
8 oz. cream cheese
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt

Preheat oven to 350°F. Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup maple sugar, cinnamon, nutmeg, ginger and cloves and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven about 10 minutes. Cool cinnamon toast on racks and cut into 1 pieces.

Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with maple sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.

Butter a 13 by 9 baking dish. In a large bowl mix together toast pieces and apple mixture, pour into buttered baking dish and distribute evenly. In a medium bowl whisk together eggs, syrup, cream cheese, milk and salt. Pour slowly and evenly over bread and apples. Chill pudding, covered, at least 1 hour and up to 1 day.

Preheat oven to 350°F. Bake pudding in middle of oven 45 - 55 minutes, until bubbly and starting to brown on top.

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