The recipe begins with some melted butter and brown sugar marrying in the bottom of a cake pan. A sprinkling of sliced almonds is nestled around the slices of apple - just for some added crunch. Day-old bread chunks are mixed up with a vanilla custard that has been kissed with cinnamon, ginger and nutmeg. The custard-y bread is pressed into the buttery brown sugar and apple layer. Baked gently to keep everything moist and gooey, this dessert - once set a bit - is turned out onto a pretty cake platter for presentation and service to guests.
In regards to the bread, I've found that the sky is almost the limit when it comes to making bread pudding. I've used dinner rolls, sliced bread, buns and even leftover donuts. Sometimes I have even used a combination of different types of bread that I had on hand. I prefer to use day-old bread that is a little on the stale side, but I do recommend to, at least, allow the bread chunks to sit out on the counter to dry out a little before making this recipe if you're using very fresh bread.
