Family Traditions . . . Spiced Apple Bread Pudding

1st off you all must understand that Bread pudding is a must have at any family gathering with the Imans, and even more important for Christmas. We had many traditions as a family, but this one still makes my tummy warm and brings a smile to my face. We make bread pudding for the holidays, and every weekend we got to have pancakes or waffles (usually pancakes) with homemade apple cider syrup!

So I took two of my fondest memories revampped them just a little . . . and tada, award winning Apple spiced Bread pudding! Now I have a new tradition that covers 2 old ones!<

The Pudding:

Ingredients:

3 extra-large whole eggs

8 extra-large egg yolks

5 cups half-and-half

1 1/2 cups sugar

1 1/2 teaspoons pure vanilla extract

6-8 croissants, preferably stale, sliced horizontally

1 cup Trader joes dried apple rings.

Directions:

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 10 by 15 by 2 1/2-inch oval 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 or they will burn while baking. 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 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.

For the Syrup:

2 cups apple apple juice

1 cup sugar

1/4 cup butter

2 Tablespoons cornstarch

2 Tablespoons lemon juice

1/4 teaspoon cinnamon (I usually just throw a whole stick in there)

1/4 teaspoon nutmeg ( I grate my own)

3-5 whole cloves

1 Crystalized piece of ginger

Mix together sugar, cornstarch, and nutmeg in saucepan. Pour in juice (apple and lemon) and add cloves, ginger, and cinnamon stick. Cook and stir constantly until thickened and boils 10-20 minutes. Boil and stir another 2 minutes. Remove from heat and stir in butter. Serve warm over bread pudding . . . or pancakes or waffles, or pumpkin bread . . . the possibilities are endless. Oh and I like to throw in a few of the left over apple rings from the trader joes bag ;)

Have fun with this one! And enjoy a heaping scoop for me. As an accompaniment try rich vanilla bean Ice cream or homemade whipped cream!