Serves: 4 to 6
2 cups diced Granny Smith apples
½ cup diced yellow onion
1 teaspoon dried thyme
4 tablespoons unsalted butter (equal to half a stick or 2 ounces)
1 ½ cups cream
1 cup grated cheddar cheese
½ lb. day-old bread, cubed
– Use French bread/baguette or dinner rolls, but not sliced white bread.
Salt to taste
Sauté the apples, onion and thyme in butter until apples are slightly soft, about 10 minutes. Set aside in the refrigerator to chill for about 10-15 minutes.
In a stainless steel bowl, whisk together the cream and eggs until combined (you can also use an electric mixer with the whip attachment). Add the chilled apple mixture and cheese and mix together.
Use your hands or a spoon to gently incorporate the bread cubes into the mixture and season with salt to taste. Transfer to a baking dish and let it sit for 30 minutes at room temperature, then bake at 300° F for one hour in a water bath.
The water bath will help to ensure that the dish is evenly cooked through. Before baking, place the pan with the bread pudding in the center of a larger pan, and fill with warm water to half-way up the side of the smaller pan.