Apple Almond Bread Pudding

Challah is a braided sweet Jewish egg bread eaten during holidays. Shanita McAfee, the chef/owner of Magnolia’s, uses locally made Farm to Market challah in her recipe.

In a large bowl, mix together 2 cups whole milk, 4 eggs, 1 cup granulated sugar, 4 tablespoons melted butter, 1 teaspoon cinnamon, 1 teaspoon almond extract, 1 tablespoon vanilla, and 1/4 cup Disaronno, a fruity Italian amaretto. Once thoroughly mixed, add 1 loaf of challah cut into 1-inch cubes, 3 diced honey crisp apples, 1/2 cup white chocolate chips and 1/2 cup sliced almonds. Let stand 5 minutes until bread soaks up the mixture.

Preheat oven to 350 degrees. Portion the mixture equally into six ramekins. Place ramekins in a deep sheet pan filled with water half the height of the ramekins. Cover pan with foil and bake ramekins in water bath for 10-15 minutes. (Or, put mixture in a 9x13-inch pan and bake for same amount of time, but not in a water bath). Remove foil, sprinkle with sugar to taste and bake until golden brown about 10-15 additional minutes.