This recipe requires several steps: cooking the apples, steeping the dairy with vanilla bean, making the crème anglaise, and (if you are totally hardcore) baking Jessa's fabulous oat baguettes. Many of the steps can be done ahead: you can bake the bread weeks in advance (double-wrap and stick in the freezer after a week) and cook the apples and steep the dairy with the vanilla bean up to several days ahead (store both in the fridge).
The pudding can also be baked in advance, left at room temp for up to 2 hours (or refrigerated for up to 4 days), and reheated in a 350º oven, or cut into individual squares and reheated.
I love the flecks of steel-cut oats here, and these baguettes have the perfect light-dense texture for bread pudding. Lacking them, I wouldn't use a typically crusty baguette, but rather a firm, white sandwich bread (with a bit of whole grain in it, if possible) such as challah, brioche, pan de mie, orRudi's Organic Country Morning White. My multi-grain loaf would probably work, too; though I might leave out the flax seeds.
Adapted from Good to the Grain
(from the Apple Graham Coffeecake recipe).
Bread and custard:
Inspired by Cook's
Rich Bread Pudding.
Nutritional values are based on one of ten servings.