Apple Bread Pudding

Ingredients:

2 Cup (diced) Michgian cooking Apples (Bray Burn, Northern Spy, Courtland, ect.)
1 Cup (diced) ripe pears
1/2 Cup dried cherries
2 lb. potato bread
12 oz. butter
2 lb. whole egg
1 lb. sugar
1 tea. Kosher salt
1 Oz. vanilla
2 1/2 QT. milk (scalded)

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DICE APPLE AND PEAR AND SLOWLY STEW IN BUTTER (DO NOT BROWN)
TOSS WITH DICED POTATO BREAD AND DRIED MICHIGAN CHERRIES.
MIX TOGETHER THE EGGS, SUGAR, SALT AND VANILLA UNTIL THOROUGHLY COMBINED.
ARRANGE THE BREAD AND APPLE MIXTURE IN A 12 X 20 INCH BAKING PAN.
GRADUALLY STIR THE HOT MILK INTO THE EGG MIXTURE THEN POUR OVER THE BREAD AND APPLE MIXTURE.
SPRINKLE THE TOP LIGHTLY WITH CINNAMON AND NUTMEG.
SET THE PAN IN A LARGER PAN CONTAINING ABOUT AN INCH OF HOT WATER.
PLACE IN THE OVEN PREHEATED TO 350 (175 C). BAKE ABOUT 35 TO 40 MINUTES, UNTIL SET.
COOL. SERVE WITH WHIPPED CREAM, DUSTED WITH POWDERED SUGAR OR APPLE CARMEL.

FROM THE RECIPE FILE OF EXECUTIVE CHEF FRANK TURNER

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