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Recipe Thursday-Savory Apple and Cheddar Bread Pudding

Posted on October 16th, 2013 | Posted in Recipes, Side Dish

Dinner club strikes again and this month’s ingredient is apple! What a perfect fall flavor. I chose to make the starch. Originally I was thinking I would make a savory apple bread, but then as I began my starch apple recipe search I came across this tempting Savory Apple and Cheddar Bread Pudding and knew I found the one! This recipe showcased the apple ingredient and the sharp cheddar is a perfect flavor pairing. This would be a nice Thanksgiving dinner side!

Savory Apple and Cheddar Bread Pudding

Hometown's Savory Cheddar and Apple Bread Pudding

Yield: 24 servings
Ingredients
5 apples, I like gala, medium diced (01549, 100CT)
1/2 cup onion, small diced (00676, 50#)
3 oz clarified butter or regular butter…don’t sweat it if you don’t have clarified (880048, 5#)
1/2 cup loose packed fresh chopped sage (05318, 4OZ)
1/2 bunch fresh parsley, chopped (00748, 12CT)
1 pound of country white bread, diced
1 quart half and half (HPH012, QT)
8 eggs (EGG014,1Dozen)
2 cups white cheddar, shredded (774101)
1/2 teaspoon salt (991861, 25#)
1/2 teaspoon fresh ground black pepper (CQP064, GAL)

Method
In large skilled heat butter and add onions and apples until just soft. Do not brown. Fold in the sage and parsley and remove from heat.  Cool slightly while dicing the bread, shredding the cheese and preparing the rest of the ingredients.  Combine the cream and eggs and pour over the diced bread in large bowl.  Let this mixture stand for 10-15 minutes to completely soften the bread.  Add the cooled apples and shredded cheddar and toss gently to mix the ingredients.  It is recommended to place the mixture into heavily greased large sized muffin tins to ensure everyone gets the correct amount of crispy edges and also helps with plate presentation. I however only have regular sized muffin tins so I used them instead. Bake at 350 degrees until just set (40-45 minutes, internal temperature 170 degrees).

Recipe adapted from www.smculinary.com

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