4 large eggs
2 cups milk
1 cup sugar
3 tablespoons Cabot Unsalted Butter, melted
¼ teaspoon ground cinnamon, plus more to sprinkle on top
⅛ teaspoon salt
7 slices firm white bread, crusts removed and cut into ¾ inch cubes (about 3 ½ cups)
1 large Cortland, Spartan or Empire apple, peeled, cored and cut into 1/2-inch cubes
2 ½ ounces Cabot Sharp Cheddar, grated (about ⅔ cup)
Spiced Maple-Butter Sauce:
2 sticks Cabot Unsalted Butter
1 cup pure maple syrup
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
PREHEAT oven to 350°F. Butter 7-by-11-inch or 8-inch square glass baking dish and set aside.
WHISK eggs to combine in large bowl. 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.
MELT butter over medium-low heat In small saucepan. Add maple syrup and cook, whisking occasionally, until butter blends with syrup and sauce is slightly thickened. Serve warm over bread pudding.
Recipe courtesy of Chef Doug Mack.