Apple-Cheddar Bread Pudding with Spiced Maple Butter Sauce

Source: Cabot Cheese

Recipe courtesy of Chef Doug Mack

Makes 8-10 servings
4 large eggs
2 cups whole milk
1 cup sugar
3 tablespoons Cabot Unsalted Butter, melted
1/4 teaspoon ground cinnamon, plus more to sprinkle on top
1/8 teaspoon salt
7 slices firm white bread, crusts removed and cut into 3/4 inch cubes (about 3 1/2 cups)
1 large Cortland, Spartan or Empire apple, peeled, cored and cut into 1/2-inch cubes
2/3 cup grated Cabot Sharp Cheddar Cheese

Preheat oven to 350ºF. Butter 7-by-11-inch or 8-inch square glass baking dish and set aside.

In large bowl, whisk eggs to combine. Add milk, sugar, butter, cinnamon and salt; whisk again until sugar is dissolved. Add bread, apples and cheese and stir gently to combine.

Transfer mixture to prepared dish, distributing solids evenly. Bake for 25 to 35 minutes, or until pudding is golden on top and set all the way to center. Dust with additional cinnamon and serve warm with Maple-Butter Sauce.


Spiced Maple-Butter Sauce
2 sticks Cabot Unsalted Butter
1 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice

In small saucepan over medium-low heat, melt butter. Add maple syrup and cook, whisking occasionally, until butter blends with syrup and sauce is slightly thickened. Serve warm over bread pudding.