Honey Apple Bread Pudding

Serves 6 – 8

5-6 cups leftover honey cake, in coarse chunks (check the Clabbergirl Recipe Archives for any of my honey cake recipes)
2 cups diced peeled apples
6 eggs
2 teaspoons pure vanilla extract
Pinch salt
1 cup sugar
½ cup unsalted butter, melted
1 ½ cups evaporated milk or half and half
2 tablespoons all-purpose flour
1 teaspoon baking powder

Instructions: To serve, sour cream, or dusting of confectioners’ sugar or a drizzle of half-and-half or (if you are ambitious) crème Anglais. Preheat the oven to 350 F. Generously spray a 3-4 quart oven-proof casserole/serving dish with non-stick cooking spray.

Put honey cake and apple chunks aside. In a large bowl, whisk all the ingredients until blended. Place the honey cake and apples in the prepared baking dish and pour the egg mixture over it, and using a spoon, make sure all the chunks are coated.

Bake 35-45 minutes until the custard just begins to brown. Serve hot, warm, cold, or room temperature with sour cream or cream.

Cut in squares to serve. (Freezes well or stays 3 days in the fridge – you can also prepare it, refrigerate it and bake it just before you require it).

Fresh chunks of apples with mini-hunks of leftover honey cake (even chunks of leftover challah will work) team up to make this a perfect mid-week Rosh Hashanah dessert, or for serving after a pareve or vegetarian Rosh Hashanah meal or naturally, as the perfect Yom Kippur break-the-fast sweet.