- 1/2 loaf batard
- 3 tbsp unsalted butter, plus more for dish
- 1 1/2 cups light cream
- 1/4 cup raisins, dried cranberries or dried cherries
- 2 tbsp brandy
- 2 eggs
- 3/4 cup sugar, plus 2 tbsp
- 1 tsp candied ginger, minced
- 1/2 tsp vanilla extract
- 1 tsp orange zest
- Freshly grated nutmeg
- 1 Fuji apple, peeled, cored and coarsely cubed
- 1/2 lb young Comte
Preheat the oven to 350°F. Remove the crust from the bread. Pulse the crusts (crusts only, not the inside) in a food processor to make breadcrumbs. Reserve 1 cup of the breadcrumbs for the topping. Butter a 1 1/2 quart soufflé dish and coat it with 1-2 tablespoons of the remaining breadcrumbs.
Cut the crustless bread into 1-inch cubes and transfer to a large bowl. Pour the cream over the bread cubes to soak. In a separate bowl, soak the raisins in the brandy. Whisk together the eggs, 3/4 cup sugar, candied ginger, vanilla, orange zest, and a light sprinkle of nutmeg.
Meanwhile, melt 1 tablespoon of butter in small saucepan. Sauté the apples with the soaked raisins and 1 tablespoon of sugar for approximately 10 minutes or until soft. Fold together the bread cubes with the grated cheese, apple, and egg mixtures. Pour into the prepared soufflé dish. Melt 2 tablespoons of butter in a small saucepan and add 1 cup of the breadcrumbs with 1 tablespoon of sugar. Stir to combine. Sprinkle the topping over the pudding and bake 35-45 minutes, until puffy and browned. Serve warm.