St. Supéry Life

Brioche Bread Pudding with Dried Cranberries, Apples and Walnuts

Serve with St. Supéry Moscato

1/2 pound Brioche
1 cup dried cranberries
1 cup walnuts
1 cup peeled and sliced Granny Smith apple
7 large eggs
1 cup sugar
3 cups half & half
2 teaspoons vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Slice the Brioch into 1 inch cubes. Beat the eggs, sugar, vanilla, ginger and nutmeg together in a bowl or mixer. Heat the half & half to a simmer. Slowly whisk the heated half & half into the egg mixture.

Preheat oven to 350 degrees.

In an 8 cup baking dish, layer the Brioche, apples, cranberries and walnuts. Pour the egg mixture over the Brioche and allow to sit for 20 minutes. Place the dish in a larger pan and add enough hot water to come up about half way up the sides of the dish. Bake for 1 hour and allow to cool for 20 minutes before serving. You can also make ahead and reheat for about 15 minutes in a 350 degree oven.

Serves 8