Ingredients:
- ● ½ Cup Bonne Maman Cranberry-Cherry Preserves, Divided
- ● 4 Lightly Packed Cups of Torn Brioche Bread, Torn from 5 Slices of Thickly Sliced Brioche Bread
- ● 2 Eggs
- ● 2 Cups Whole Milk
- ● ¼ Cup Melted Butter
- ● ¼ tsp Salt
- ● ½ tsp Freshly Grated Orange Zest
- ● ½ tsp Ground Cardamom
- ● ½ Cup Diced Tart Green Apple such as granny smith cut into ½ inch dice
- ● ¼ Cup Chopped Pecans
Bake Time: 45–50 mins
Total Time: 1 hr & 15 mins
Yield: 6 servings
Pudding Directions:
Preheat oven to 350°F.
Butter an 8” x 8” baking dish and set aside.
In a medium-sized bowl, whisk eggs, milk, salt, orange zest, cardamom, and melted butter until fully incorporated.
In a large bowl, tear bread slices into pieces that are around 1.5 to 2 inches. They don’t need to be perfect; however, the rougher the edges, the better the top of your bread pudding will be!
Next, toss the diced apple and pecan pieces with the torn bread. Put half of the bread apple-pecan mixture in the prepared baking dish.
Then with a spoon, add dollops of ¼ cup of Cranberry-Cherry Preserves to the top of the bread mixture.
Layer the rest of the bread mixture from the bowl on top of the preserved-dolloped bread, covering the preserves and creating a new layer of torn bread, apples, and pecans.
Next, pour the milk and egg mixture over the top of both layers, and then dollop the other ¼ cup of preserves over the top of the top; spacing preserves placement evenly.
Bake uncovered for 45–50 mins, until deeply golden on top and puffed up. Serve warm after allowing to cool slightly.
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