Bakeapple Cinnamon Bread Pudding – also known as cloudberries, these sweet fruits make a delicious compote to serve with a simple cinnamon bread pudding.
Bakeapples will immediately be identifiable by Newfoundlanders everywhere. The name has nothing to do with apples at all but is the local name given to what are known elsewhere as cloudberries.
Many people will not have access to these but the base bread pudding recipe lends itself well to any fruit or berry compote you like. Raspberry, blueberry, blackberry, cherry, plum, peach, apple….whatever you like. This is a recipe to make a warm, delicious comfort food dessert featuring your own favourite fruit.
- 5 cups bread cubes Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.
- 1 tsp freshly grated nutmeg
- 2 tsp ground cinnamon
- 1 cup whipping cream
- 1 cup milk
- 2 eggs
- 2 egg yolks
- 2/3 cup sugar
- 1 tbsp vanilla extract
- 2 cups fresh or frozen bakeapples
- ¾ cup sugar
- Pinch salt
Grease an 8×8 inch baking dish well. Toss the bread cubes with the nutmeg and cinnamon and spread them evenly into the greased pan.
Whisk together the whipping cream, milk, eggs, egg yolks, sugar vanilla extract and salt.
Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for 15 minutes.
Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.
Serve with warm bakeapple compote.
Simply simmer the berries and sugar together for about a half hour, stirring frequently, until the it comes to a jammy consistency.