Apple-Cheddar Bread Pudding with Spiced Maple Butter Sauce
Source: Cabot Cheese
Recipe courtesy of Chef Doug Mack
Makes 8-10 servings
4 large eggs
2 cups whole milk
1 cup sugar
3 tablespoons Cabot Unsalted Butter, melted
1/4 teaspoon ground cinnamon, plus more to sprinkle on top
1/8 teaspoon salt
7 slices firm white bread, crusts removed and cut into 3/4 inch cubes (about 3
1/2 cups)
1 large Cortland, Spartan or Empire apple, peeled, cored and cut into 1/2-inch
cubes
2/3 cup grated Cabot Sharp Cheddar Cheese
Preheat oven to 350ºF. Butter 7-by-11-inch or 8-inch square glass baking dish
and set aside.
In large bowl, whisk eggs to combine. Add milk, sugar, butter, cinnamon and
salt; whisk again until sugar is dissolved. Add bread, apples and cheese and
stir gently to combine.
Transfer mixture to prepared dish, distributing solids evenly. Bake for 25 to 35
minutes, or until pudding is golden on top and set all the way to center. Dust
with additional cinnamon and serve warm with Maple-Butter Sauce.
Spiced Maple-Butter Sauce
2 sticks Cabot Unsalted Butter
1 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
In small saucepan over medium-low heat, melt butter. Add maple syrup and cook,
whisking occasionally, until butter blends with syrup and sauce is slightly
thickened. Serve warm over bread pudding.