Modes

Ingredients

• 6 tablespoons unsalted butter, plus additional butter for greasing the baking dish

• 2 cups heavy cream

• 2 cups whole milk

• 6 large eggs

• 1 1/2 pounds French bread, cut into 1-inch cubes (8–10 cups)

• 1 cup light brown sugar

• 1 cup granulated sugar

• 4 teaspoons pure vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground allspice

• ¼ teaspoon freshly grated nutmeg

• 1 teaspoon Kosher salt

• 3 Braeburn or Fuji apples, peeled, quartered, cored, and cut into ½-inch-thick slices or pieces

Instructions

Preheat the Oven

Preheat the Wolf Convection Steam Oven to 190°F on Steam mode, with the oven rack in position 2.

Lightly butter a 9-by-13-inch baking dish and set aside.

Prepare the Bread

Place the cubed French bread into the prepared baking dish, spreading it into an even layer.

Prepare the Custard

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, cinnamon, allspice, nutmeg, and eggs until thoroughly combined.

Pour the custard mixture evenly over the cubed bread.

Gently press the bread cubes into the custard to help them absorb the liquid.

Allow the mixture to rest at room temperature for at least 30 minutes.

Prepare the Spiced Apples

While the bread is soaking, melt the butter in a medium saucepan over medium heat.

Remove the saucepan from the heat and stir in the brown sugar, vanilla extract, and Kosher salt until smooth and well combined.

Add the prepared apples and toss until evenly coated.

Assemble the Bread Pudding

Distribute the spiced apple mixture evenly over the soaked bread.

Gently spread the apples throughout the baking dish to ensure an even distribution.

Bake the Bread Pudding

Place the baking dish uncovered on the oven rack.

Cook for approximately 60 minutes, until the custard is set and the bread pudding is heated through.

Rest and Serve

Remove the bread pudding from the oven and place it on a wire rack.

Allow it to rest for 20 to 30 minutes before serving.

Serve warm, preferably with a scoop of ice cream.

Store and Reheat

Store leftover bread pudding tightly covered in the refrigerator for up to 5 days.

Reheat individual portions in the Wolf Convection Steam Oven or briefly in the microwave before serving.