Recipe: Apple Bread Pudding Recipe

Ok, here is that recipe people keep pestering me about. If you like bread pudding, and are willing to throw the diet out the window for a bit, here is what many people have said is probably the best bread pudding they ever had. I hope you enjoy.
Ingredients

4 Granny Smith Apples
2 pints of heavy cream
6 egg yolks
9oz of hawaiian bread (any dense/sweet bread like challah/dinner roll)
2 teaspoons of cinnamon
3/4 cup of sugar
1 stick of butter (no-salt)

Pre-heat oven to 275 degrees.
Peel and dice the apples into small chunks. Melt stick of butter on sauté pan and put apples in pan. Add cinnamon. Sauté on medium heat, mixing occasionally for 5 minutes. The point is to soften the apples a little and nicely combine the apple and cinnamon with the butter. Set aside to cool a bit.
Mix the sugar and the egg yolks together into a yellow/orange paste. Once the egg yolks are completely incorporated, add the cream and mix thoroughly.
In a 9″ X 9″ baking pan, tear up the bread into tiny pieces. No points for accuracy, I often-times get the kids to help with the bread destruction. Add the cooled apples/cinnamon/butter mixture to the bread and mix up the ingredients so they are somewhat evenly distributed. Give the cream mixture a final stir to ensure the sugar is still incorporated, and pour it on top of the bread/apple mixture.
Put aluminum foil on top of the pan, and put the bread pudding in for 60 minutes.
Depending on your oven, this should be enough. Take the pan out, and look under the foil. The liquid should have solidified. If you still see a good amount of liquid, give the cooking time another 10-15 minutes. At this relatively low temperature, you really won’t do too much damage if it overcooks just a little. The recipe is pretty forgiving.
Things to experiment with

You could replace apples with other fruit. I have done bananas with a lot of success.
You can also add other flavorings like caramel (see one of the other recipes on this blog)

Good luck!
-Mike Rothman