Peek-A-Shoe Apple Cider Bread Pudding

This recipe was a runner up in the domino sugar recipe contest that I entered over the summer of 2008. Give it a try! It is a big hit around here!


Bread Pudding Ingredients
4 extra-large whole eggs
7 extra-large egg yolks
5 cups good half-and-half
1 1/2 cups sugar
1 1/2 teaspoons good vanilla extract
6 - 8, preferably day old Croissants, sliced horizontally
1 cup dried apples chopped

Apple Cider Syrup Topping

Ingredients
1 cup apple cider (or apple juice)
1/2 cup packed brown sugar
3/4 cup dark corn syrup
2 1/2 tablespoons unsalted butter
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
Directions
In a large sauce pan mix all of the ingredients. Heat on high for about 5 minutes or until the butter is completely melted and bubbly. Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes. Let stand at room temperature for about 30 minutes until slightly thickened.
The syrup is rich and full of flavor. You can make it the night before, refrigerate it and reheat the next morning. - Use the freshest apple cider you can find. If you use apple juice, try to use one that is not super sweet (ie. no sugar added 100% juice). Server over completed bread pudding!

Directions For Bread Pudding
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a standard glass 11x14 baking dish, distribute the bottoms of the sliced croissants, then add the apples, then the tops of the croissants (brown side up), being sure the apples are between the layers of croissants to prevent burning. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for Approx 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature topped with apple cider syrup. (My friends and family like it ala mode or with fresh whipped cream!)