Bread Pudding

• 3 cups heavy cream
• 4 eggs
• ¼ cup apple cider
• ¼ cup maple syrup
• 2 tbsp unsalted butter, melted
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp ground cloves
• 6 cups cubed day-old bread
• ¾ cup dark brown sugar
• ½ cup dried cranberries
• ½ cup walnuts
• 3 medium apples, peeled & cubed

Cider Whipped Cream

• 1 cup apple cider
• 1 cup heavy cream
• 1 tbsp sugar

To Serve

• cinnamon for dusting

Assemble Bread Pudding

1. In a large bowl, mix eggs, heavy cream, cider, melted butter and spices
2. Toss in apples, bread, dried cranberries and walnuts
3. Refrigerate mixture and let soak for 30-60 minutes. Meanwhile, preheat oven to 350º
4. Bake for one hour, or until toasted on top and a toothpick can run through smoothly

Make Cider Whipped Cream 

1. While the bread pudding bakes, bring cider to a rolling boil in a small saucepan over medium-high heat
2. Reduce down to ¼ cup syrup, about 5-10 minutes. Let cool completely
3. Whip heavy cream on medium-high speed until medium peaks form
4. Slowly add sugar, then cider syrup. Whip to combine

To Serve

1. Allow pudding to rest at least 15-20 minutes before scooping
2. Top each portion with a dollop of whipped cream and a dusting of cinnamon (if desired)