Classic Bread Pudding with Fruit
- 2 pounds white bakery bread, cut into 1-inch cubes
- 1 Granny Smith apple, peeled and diced
- 1 pint blueberries
- 1/4 medium pineapple, peeled and diced
- 2/3 quart heavy cream
- 6 eggs
- 1/3 pound sugar
- 1/3 pound (2/3 cup) unsalted butter, melted, plus more for greasing the pan
- 2 tablespoons brandy
- 1/2 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- Zest of 1 orange
Preheat the oven to 350 degrees F.
Place the bread, apple, blueberries and pineapple in large mixing bowl. In separate bowl, combine the cream, eggs, sugar, butter, brandy, vanilla, cinnamon and orange zest and whisk until well incorporated. Pour the mixture over the bread and fruit, toss and let soak in the refrigerator for 1 hour.
Grease a 9-by-13-inch baking dish. Transfer the bread mixture to the pan, making sure the bread is submerged in the liquid. Cover with plastic wrap, then aluminum foil and bake for 2 hours. Uncover and bake until the top is browned, 30 to 45 minutes more. Let cool before serving.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.