Jarlsberg® and apple raisin bread pudding
Output: 8 portions
- 5 C of cubed raisin bread
- 2 C warm milk
- 2 eggs
- ¼ C sugar
- ¼ C brown sugar, plus 6 tbsp., divided
- 2 tbsp. melted butter
- ¼ tsp. salt
- ¼ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 2 Macintosh apples
- 170 g Jarlsberg®, cut into ½-inch cubes
- ½ C coarsely chopped hazelnuts, divided
NOTE: This pudding is best served as part of a savoury brunch. Drizzle it with maple syrup, and serve alongside ham, bacon, or breakfast sausages.
Preheat the oven to 350º F. Butter a 2-quart baking dish. Put the bread cubes into a large mixing bowl, and pour the warm milk over them. Stir to combine. Let rest for 5 minutes if the bread is fresh, 10 minutes if the bread is stale.
In another large bowl, beat the eggs. Add the sugar, ¼ cup of brown sugar, melted butter, salt, cinnamon and nutmeg. Core the apples and slice them thinly, leaving the skins on. Add the apple slices and cubed Jarlsberg® to the egg mixture. Pour the egg-apple-cheese mixture over the bread cubes and stir to combine.
In the bottom of the baking dish, scatter 3 tbsp. of brown sugar and half of the chopped nuts. Pour the bread mixture into the dish and smooth the surface with a rubber spatula. Bake for 40 minutes, or until firm to the touch. Sprinkle 3 tbsp. brown sugar and the remaining hazelnuts over the top, and broil for 1 minute, or until the sugar is caramelized and the nuts are toasted. Let rest 10 minutes before serving.