Recipe: John's Apple Cinnamon Bread Pudding

Recipe & food photos by Paul Muehlberg / Ponca City Monthly Contributing Writer

In January this year, Ponca City lost an amazing cook, and I lost a dear friend, Mr. John Richardson. When John wasn’t cooking, he spent his time creating mixed media pieces, elaborate costumes, and mastering numerous art mediums in between, but in the kitchen is where he and I truly connected. John was the type of cook who understood that first, you eat with your eyes. He used his artistic ability to plate and serve a dish with as much thought put into presentation as into its preparation. John could hand roll sushi, decorate intricate cakes and make a roux that any chef would be lucky to master.

This bread pudding is based on a recipe that John and I once prepared together. I think of him when I serve it as a dessert in the fall, or with mimosas as a special weekend breakfast treat; although my favorite part about this dish is that it’s best enjoyed with the ones you love.

5 tablespoons butter 4 large granny smith apples, peeled, ½” dice 1 cup sugar, divided Kosher salt as needed 1 teaspoon ground cinnamon 2 cups whole milk, 2 cups heavy cream 4 large eggs and 4 large egg yolks 1 teaspoon vanilla extract 14 oz stale French loaf, torn into bite-sized pieces 3 tablespoons butter, melted 2-3 tablespoons of granulated sugar for sprinkling

In a large non-stick skillet, heat 5 tablespoons of the butter over medium heat. When the butter stops foaming, add in the diced apples, ¼ cup of the sugar and a pinch of kosher salt. Cook until the apples are soft and golden, and the sugar is dark and caramelized. Remove from the heat and stir in the cinnamon.

In a large saucepan over medium-low heat, bring the milk, heavy cream and sugar to a gentle simmer stirring constantly until sugar is dissolved about 5-8 minutes (do not bring to a boil). Let cool and stir in the vanilla extract. Transfer the milk and cream mixture to a blender or food processor, add-in the eggs and egg yolks. Pulse until airy, 20-30 seconds.

In a large mixing bowl, add the stale bread (if using fresh bread, bake torn pieces on a sheet pan at 200 °F. for 20-30 minutes until dried and stale but still white in color). Toss with half the apples. Add in the milk, cream and egg mixture to the bread and toss until evenly combined. Scrap mixture into a buttered 9”x13” baking dish and top with remaining apples. Cover and chill for at least 3 hours and up to overnight. Brush top with melted butter and sprinkle with 2-3 tablesspoons of granulated sugar. Bake in a preheated oven at 350 °F. for 35-45 minutes or until bread pudding is set. If the sugar isn’t browned and melted, you can set under the broiler for about 1 minute to brown. Watch closely to avoid burning. Let cool and enjoy!