1 loaf good quality cinnamon raisin bread
3 large eggs
2 egg yolks
Stonewall Kitchen Maple Pumpkin Butter 3/4 cup half and half
3/4 cup heavy cream
1/4 teaspoon cinnamon
Zest of 1 orange
2 Braeburn or Winesap apples, cored, peeled and diced
1 Tablespoon unsalted butter
Dash of salt
3/4 cup pecans, toasted and chopped
Preheat the oven to 350 degrees F. Line a sheet pan with parchment or foil.
Lay bread slices on pan and toast for 10-15 minutes until lightly browned.
Remove from oven and cut each slice into 6 pieces and reduce oven temperature to 325 degrees F.
Butter a 9x13-inch pyrex pan and arrange bread pieces over bottom, slightly overlapping.
To prepare apples, in a sauté pan melt 1 Tablespoon unsalted butter.
Add apples, salt and cinnamon and sauté until soft and golden brown, about 10 minutes.
Spread apples over the bread. Sprinkle with chopped, toasted pecans.
To prepare the custard, in a non-reactive bowl whisk together eggs, egg yolks and Maple Pumpkin Butter.
Add orange zest, heavy cream and half and half. Mix thoroughly.
Pour custard over bread, nut and apple mixture. And allow to sit for 30 minutes.
Place baking dish in a large roasting pan. Fill with enough water to come halfway up sides of baking dish.
Bake in a 325 degree F oven for 35-45 minutes, checking for doneness after 35 minutes, by inserting knife in center. If the knife comes out clean, bread pudding is done.
Serve warm with softened vanilla ice cream or softly whipped cream.