Cinnamon Apple Mascarpone Bread Pudding

Ingredients

• 3 large eggs
• 8 oz/240 ml whole milk
• 8 oz/240 ml half-and-half
• ¾ cup/140 g granulated sugar
• 1 ½ tsp/4 g ground cinnamon
• 1 lb/450 g stale croissant, brioche, challah or other enriched dough, 1”/2.5-cm dice
• 2 Cortland apples or other baking apples
• 1 oz/30 g unsalted butter
• ⅓ cup/70 g brown sugar
• 4 oz/100 g mascarpone cheese
• ¼ cup/60 ml pure maple syrup

Instructions

1. 1Combine the eggs, milk, half-and-half, granulated sugar, and ground cinnamon in a large mixing bowl, whisking until the mixture is completely smooth.
2. 2Place the diced bread into the bowl and toss well to ensure every piece is thoroughly coated in the liquid.
3. 3Allow the bread to soak at room temperature for at least 30 minutes, up to a maximum of 1 hour, giving it an occasional stir.
4. 4Peel the apples and cut them into 1/2-inch slices.
5. 5Warm a saute pan over medium heat and melt the butter together with the brown sugar. Stir the mixture well, then fold in the sliced apples to coat them evenly.
6. 6Saute the apples until they become soft and develop a light caramelization.
7. 7Heat your oven to 375°F (190°C). Transfer half of the soaked bread mixture into a greased baking dish or mold, then arrange all the cooked apples in an even layer over the bread.
8. 8Drop the mascarpone cheese into five evenly spaced spoonfuls directly over the apple layer. Cover the filling with the rest of the soaked bread.
9. 9Press down lightly on the top layer to compact the pudding ingredients together.
10. 10Bake for about 45 minutes until the top turns golden brown and feels firm to the touch. Finish by drizzling the pure maple syrup over the pudding while it is still warm.

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