Apple and Dried Cherry Custard Bread Pudding

From the kitchen of Carly

Custardy bread soaked in cream and eggs meets caramelized Granny Smiths and tart cherries spiked with Armagnac. Baked until golden and set, this elegant bread pudding walks the line between rustic comfort and dinner party showstopper.

Apple and Dried Cherry Custard Bread Pudding

Custard-soaked bread crowns a skillet of caramelized apples spiked with boozy cherries and toffee. This is a showstopper that feeds four and demands a skillet you can take straight from oven to table. The trick is layering: apples first to caramelize, then the bread pudding on top so it puffs and browns while everything steams together beneath foil. Rich, spiced, and deeply satisfying.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 1/2 cupwhipping cream
  • 6 largeeggs
  • 2 largeegg yolks
  • 1/2 cupsugar
  • 1 tspground cinnamon
  • 1/4 tspsalt
  • 1loaf old-fashioned white bread, unsliced, crust trimmed, bread cut into 1 1/2-inch cubes
  • 2 3/4 lbGranny Smith apples, peeled, cored, each cut into 8 wedges
  • 1 cupdried tart cherries
  • 1 cupArmagnac or brandy
  • 1/2 cupplus 2 tablespoons unsalted butter, divided
  • 1/2 cupdark brown sugar
  • 1/8 tspsalt
  • 1 cupapplesauce
  • 1/2 cuptoffee bits
  • 1/2 cupslivered or sliced almonds

Instructions

  1. Preheat the oven to 375°F. In a large bowl, blend together the whipping cream, eggs, egg yolks, sugar, cinnamon, and salt. Add the bread cubes and toss to coat, then let everything soak for 1 hour, tossing occasionally so the custard absorbs evenly.

  2. Butter a 12-inch ovenproof skillet with 2 1/2-inch-high sides. Arrange the apple wedges in concentric circles across the bottom, covering it completely. Tent with foil and bake for 20 minutes.

  3. While the apples bake, combine the cherries and Armagnac in a small saucepan and simmer over medium heat for 3 minutes, then pull off the heat. In a medium saucepan over medium-high, stir together the 1/2 cup butter, brown sugar, and salt until the caramel is smooth, about 2 minutes. Whisk the Armagnac from the cherries into the caramel, then whisk in the applesauce. Pour the caramel mixture over the apples, cover the skillet with foil again, and bake another 20 minutes. Scatter the cherries over the top, then spoon the soaked bread mixture over everything. Cover with foil, set the skillet on a rimmed baking sheet, and bake 20 minutes more. Uncover, sprinkle the toffee bits and almonds over the surface, and dot with the remaining 2 tablespoons of butter. Bake uncovered until the top is deep brown and puffed, about 20 minutes. Serve warm.

Tips from the kitchen

  • Soak the bread for the full hour, tossing partway through. Dry bread won't absorb the custard properly and you'll end up with lumpy spots in the final texture.
  • Use an oven-safe skillet with high sides (2 1/2 inches minimum). This prevents the custard from spilling over as the bread pudding rises.
  • Don't skip the applesauce. It adds body to the caramel and keeps everything from splitting, especially once you whisk in the Armagnac.
  • Toffee bits and almonds go on at the very end so they stay crispy and don't dissolve into the pudding.
  • Let the whole thing cool for 10 minutes before serving so the layers set enough to hold their shape when plated.

Variations

  • Skip the Armagnac and use rum or bourbon instead. Cherry-and-bourbon adds a deeper, more savory note.
  • Swap dried cherries for dried cranberries or golden raisins if you want less tart acidity.
  • Use brioche or challah instead of white bread for a richer, more buttery pudding.
  • Replace toffee bits with crushed gingersnaps or candied ginger for a spicier, more complex finish.

Make ahead and storage

Refrigerate leftovers covered for up to 3 days. Reheat gently in a 325°F oven for 10 to 15 minutes. Don't freeze, as the custard separates.