Renee's Bread Pudding

  • 5-½ c. cubed French or sourdough bread (day old bread works great)
  • 1 (Honey Crisp or Pink Lady) Apple
  • 1-½ c. heavy cream
  • 2 ounces butter
  • ½ c. craisins
  • ½ c. liquor (Kailua or Cognac)
  • 3 eggs
  • 2 c. sugar
  • 1-½ teaspoons vanilla
  • whipping cream for topping
  • Nutmeg to taste
  • Cinnamon to taste


Pour cream over bread cubes in bowl and let soak for ½ hour.  Melt butter in a saucepan, add (2) apples and craisins and liquor. Flame off alcohol.

In a separate bowl whisk together eggs, sugar, and vanilla until smooth.  Pour butter mixture into egg mixture and whisk smooth.
Pour over bread and gently mix. Pour mixture into a 9” x 9” square pan.

Bake at 350 degrees for 45 to 50 minutes. Cooking times can vary so look for a golden brown (not dark brown) finish on top. Serve warm with a dollop of whipped cream on top.