Ingredients

• Butter
• 4 1/2 cups cubed challa bread
• 3 cups peeled and diced Fuji apples
• 1 lemon, juiced
• 1/2 cup dark brown sugar
• 1/2 cup dried cranberries
• 2 cups half-and-half*
• 6 eggs
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• Whipped cream, recipe follows
• 1 pint heavy cream
• 1 tablespoon orange liqueur (recommended: Grand Marnier)
• 1 tablespoon powdered sugar

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Instructions

1. Watch how to make this recipe.
2. Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
3. Place cubed brioche in the baking dish. Set aside.
4. In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
5. In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
6. Bake for 40 minutes until pudding sets. Serve with whipped cream.
7. Place a medium bowl in the freezer for 1 hour before whipping cream.
8. Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.