The recipe says it serves 12, but they must have been feeding an NFL football team. Realistically you'll get 15-18 servings, so you have plenty for friends and family. The bread pudding will also keep nicely in the freezer.
8 ounces unsliced rich egg bread, such as challah, cut into 1-inch cubes (6 cups)
3 Tbs. butter
6 large Golden Delicious apples (3lbs), peeled, cored, and sliced
1 tsp. ground cinnamon
1/2 cup plus 2/3 cup plus 1 Tbs sugar
2 Tbs cornstarch
5 cups milk
5 large eggs
1 1/2 tsp. vanilla extract
- Preheat oven to 350 F. Spread bread cubes on cooking sheet; bake 15 to 20 minutes until lightly toasted. Meanwhile, in 12-in skillet, melt butter over medium-high heat. Stir in, apples and 1/2 tsp cinnamon; cover and cook 10 minutes. Uncover; stir in 1/2 cup sugar. Cook, stirring often 5 to 10 minutes; until apples are lightly caramelized. In cup, mix cornstarch and 1/2 cup milk until smooth; stir into apples. Reduce heat to low and cook, stirring constantly, 1 minute.
- Place half of bread in 13" by 9" glass baking dish. Spoon apple mixture over bread; top with remaining bread. In large bowl, with wire whisk or fork, mix eggs, vanilla, 2/3 cup sugar, and remaining 4 1/2 cups milk until well blended; pour over bread. Let stand 10 minutes, pressing bread into liquid. In cup, combine remaining 1 tablespoon sugar with remaining 1/2 teaspoon cinnamon; sprinkle over bread.
- Place baking dish in a larger roasting pan. Carefully pour boiling water into roasting pan to come halfway up sides of dish. Bake 1 1/4 to 1 1/2 hours, until knife inserted in center comes out clean. Cool on wire rack 30 minutes. Serve warm.