Apple and Raisin bread pudding

 

                     It may be extravagant, but feel free to serve with a custard sauce, whipped cream or vanilla ice cream, or just drizzle with heavy cream. Try substituting pear for the apple, and golden raisins, chopped dried apricots or currants for the dark raisins.

Makes 8 servings

• 1 loaf (6 ounces) Italian or French bread, cut into ½-inch-thick slices (about 18 slices), lightly toasted
• 3 tablespoons unsalted butter, melted
• ½ cup raisins
• 1 small McIntosh apple, pared, cored and sliced
• 1 tablespoon lemon juice
• 3 eggs
• ¼ cup sugar
• 3 cups half-and-half
• 1 teaspoon vanilla
• 1 teaspoon grated lemon rind
• ½ teaspoon ground cinnamon
• 2 tablespoons icing sugar, for garnish

1. Butter 2½-quart shallow baking dish 11¾ x 7½ x 1¾ inches.
2. Arrange bread slices in bottom of dish, overlapping slices ; brush bread with butter and sprinkle with the raisins.
3. Toss apple slices with lemon juice in small bowl ; scatter over bread in dish.
4. Beat eggs in large bowl until combined ; beat in sugar until mixture is thick and yellow and falls in ribbon from beaters, 3 to 5 minutes.
5. Stir in half-and-half, vanilla, lemon rind and cinnamon.
6. Pour over bread ; press down on bread to completely soak it in custard, then cover and let stand 30 minutes.
7. Preheat oven to 350F.
8. Place baking dish in larger, shallow baking pan on oven rack ; add enough boiling water to larger pan to come halfway up sides of baking dish.
9. Bake in preheated oven for 40 to 50 minutes or until pudding is set and puffed and knife inserted near center comes out clean ; tent with foil if browning too quickly.
10. Let pudding cool to warm ; sprinkle with icing sugar and serve.

BON APPÉTIT