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SWEET CHEDDAR BREAD PUDDING WITH APPLE BUTTER AND DARK BEER CARA

Makes 6 servings

Ingredients
• 1 loaf brioche, challah or other soft, rich bread
• 2 cups heavy cream
• 2 cups whole milk
• 6 large eggs
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 cups grated Cabot Sharp Cheddar (about 8 ounces)


Directions
1. Cut bread into 1/2-inch-thick slices; arrange slices in single layer on baking sheets or work surface and let dry for 2 hours.

2. Preheat oven to 300ºF. Butter 9-by-9-inch or similar baking dish.

3. Whisk together cream, milk, eggs, sugar and vanilla until well combined.
Layer half of bread slices in prepared dish, cutting to fit if necessary. Sprinkle evenly with cheese. Cover with layer of remaining bread slices.

4. Slowly pour cream mixture evenly over bread; let stand until absorbed.

5. Bake for 30 minutes, or until custard is set and top is golden brown. To serve, layer spoonfuls of warm pudding with Apple Butter and top with Dark Beer Caramel Sauce (see recipes below).


APPLE BUTTER
• 6 Granny Smith apples, peeled and cored
• 1 tablespoon Cabot Unsalted Butter
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

1. Preheat oven to 375ºF.

2. Cut apples into quarters. Combine in baking dish with butter, cinnamon and nutmeg. Cover with aluminum foil and bake for 30 minutes, or until apples are tender.

3. Transfer to food processor and puree; set aside.


DARK BEER CARAMEL SAUCE
• 4 cups dark beer, any style
• 2 cups granulated sugar

1. In nonreactive saucepan, boil beer until reduced to 2 cups.

2. In large clean skillet, heat sugar over medium heat without stirring until melted and beginning to color; continue to cook, swirling pan, until deeply golden.

3. Remove skillet from heat and carefully add beer (it will spatter). Return to heat and cook until caramel has dissolved. Transfer to bowl to cool.


Nutrition Analysis
Calories 832 , Total Fat 51g , Saturated Fat 31g , Sodium 567mg , Carbohydrates 71g , Dietary Fiber 5g , Protein 22g , Calcium 530mg 

Recipe from Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of New England Culinary Institute