Renee's Bread Pudding

• 5-½ c. cubed French or sourdough bread (day old bread works great)
• 1 (Honey Crisp or Pink Lady) Apple
• 1-½ c. heavy cream
• 2 ounces butter
• ½ c. craisins
• ½ c. liquor (Kailua or Cognac)
• 3 eggs
• 2 c. sugar
• 1-½ teaspoons vanilla
• whipping cream for topping
• Nutmeg to taste
• Cinnamon to taste

Directions

Pour cream over bread cubes in bowl and let soak for ½ hour.  Melt butter in a saucepan, add (2) apples and craisins and liquor. Flame off alcohol.

In a separate bowl whisk together eggs, sugar, and vanilla until smooth.  Pour butter mixture into egg mixture and whisk smooth.
Pour over bread and gently mix. Pour mixture into a 9” x 9” square pan.

Bake at 350 degrees for 45 to 50 minutes. Cooking times can vary so look for a golden brown (not dark brown) finish on top. Serve warm with a dollop of whipped cream on top.