Apple Bread Pudding

This delightful bread pudding is equally good at brunch as it is for dessert!

1 tablespoon butter
6 cups ½-inch-cubed Challah bread (about half a 15-ounce loaf)
3 medium apples, peeled, cored and diced
6 eggs
1½ cups cream
1½ cups milk
2 tablespoons honey
1½ teaspoons vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Powdered sugar, for dusting

1. Preheat the oven to 375°. Butter a 2-quart baking dish. Toss the cubed bread and apples in a large bowl, and then arrange them evenly in the dish.

2. In a medium bowl, mix together the eggs, cream, milk, honey, vanilla, salt, cinnamon and nutmeg. Pour the liquid mixture over the bread and apples. Refrigerate for about 2 hours.

3. Put the baking dish in a larger metal roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the side of the baking dish. Bake until the pudding is firm and the top is golden brown, about 1 1/2 hours. Cool slightly, dust with powdered sugar and serve.

Home Sweet Home Recipes

During this challenging time, we are finding ourselves ever more grateful for the comforts of home and we hope to extend that same comfort to you with this lineup of satisfying, seasonal spring favorites. Starring our signature roasted cauliflower-Porcini mushroom soup and fresh Challah bread, plus a bonus meal of eggy pappardelle pasta and mellow Pioppino mushrooms, this week’s box also includes a tart Columbia Valley red, farm-fresh eggs and springy pea shoots, Meyer lemons, bright herbs and other all-stars from the garden. Be well!

Here are a few recipe ideas for the week:

Fresh Pappardelle with Sautéed Pioppino Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Pioppino mushrooms.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Quick-Pickled Carrots
These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!

Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is oh-so-comforting!

Challah Bread Pudding with Bourbon Sauce

Drizzled with a warm bourbon sauce, this dessert is oh-so-comforting!

4 cups slightly stale Challah bread with crusts, cut into ½-inch pieces
4 large eggs
1 cup whole milk
1 cup whipping cream
¼ cup sugar
1 teaspoon vanilla extract
Pinch of salt
1/2 cup pecans, toasted, chopped

For bourbon sauce:
¼ cup unsalted butter
½ cup sugar
3 tablespoons whipping cream
2 tablespoons bourbon
Pinch of salt

1. Butter an 8-inch square baking dish. Whisk the eggs, milk, whipping cream, sugar, vanilla extract and salt in a medium bowl. Place the bread chunks and pecans in the prepared dish. Pour the milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate for 2 hours, pushing bread into custard occasionally.

2. Preheat oven to 375°. Place the bread pudding in a large metal baking pan. Add enough water to baking pan to come 1 inch up the sides of the dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes.

3. While pudding is cooking, prepare the sauce: Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.

4. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

Rhubarb Bread Pudding

A springtime take on classic bread pudding!

8 slices Challah bread, lightly toasted and cut into ½-inch cubes
4 cups chopped rhubarb
1½ cups milk
4 tablespoons butter
5 eggs
1½ cups sugar
¼ teaspoon salt
1 teaspoon cinnamon
½ cup brown sugar
¼ cup pecans, chopped (optional)

1. Put bread cubes in a greased 2 quart casserole.

2. Melt butter with milk in a saucepan. Pour over bread and let sit 15 minutes.

3. Mix together the eggs, sugar, salt and cinnamon in a separate bowl. Stir in rhubarb, then add the entire mixture to the bread mixture.

4. Top with brown sugar and pecans (if using). Bake at 350° for 55-60 minutes, or until set. Serve warm.

this week's recipes
st. patrick’s day feast

farm & garden notes
hi, march

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