Honeyed Challah And Apple Pudding Recipes

Steps:

• Heat oven to 375 degrees and butter a 9-by-13-inch baking dish or large gratin dish.
• On a rimmed baking sheet, spread bread in an even layer. Toast, tossing once or twice, until dried out and light golden, about 12 minutes.
• Meanwhile, heat honey in a large nonstick skillet over medium-high and cook until it caramelizes, about 5 minutes - you'll be able to tell when it begins to brown and smells nutty.
• Remove from heat and stir in butter until it melts, then stir in apples, vanilla seeds and pod, and a pinch of salt. Return to medium-high heat, cover and cook, stirring frequently, until apples are soft and liquid has mostly evaporated, about 10 minutes. Transfer apples and any liquid to a large bowl.
• In a separate large bowl, whisk together half-and-half, milk, eggs and yolks, sugar, cinnamon, nutmeg and 1/2 teaspoon salt. Gently toss in bread and half the cooked apples (reserve the other half for later). Scrape into prepared baking dish, cover with foil, and bake for 25 minutes.
• Remove foil, and spoon remaining apples on top in an even layer. Drizzle or scrape any reserved apple liquid all over the top, then top with almonds. Return to oven and bake, uncovered, until almonds are toasted and pudding is set but not dry, another 20 to 25 minutes.
• Cool for at least 15 minutes, then cut into squares and serve, preferably warm.

Steps:

• Preheat oven to 350 degrees. Place 2 tablespoons butter in a 9-inch-square baking dish and place in the oven until the butter melts. When the butter has melted, remove the pan from the oven and use a brush to coat the bottom and sides evenly with the melted butter. Set aside.
• While the oven is preheating and the butter melting, heat the remaining butter in a heavy skillet, add the apples and sauté over high heat until they just begin to soften and take on color, about five minutes. Remove from the heat and set aside.
• Mix the milk, honey and vanilla together in a large bowl. Add the challah pieces and allow to soak about 10 minutes, until the milk is fairly well absorbed. Beat the eggs until frothy, mix them with the challah and add half the cinnamon and the sautéed apples.
• Transfer the mixture to baking dish. Mix the remaining cinnamon with the sugar and sprinkle over the top. Bake about 45 minutes. Serve warm or at room temperature.