Many a summer meal is enjoyed with a cold can or glass of Jack’s Hard Cider sipped alongside, or perhaps used as an ingredient in, grilled delights and tasty, veggie-packed salads. The crisp, dry and fruit-forward traits of our handcrafted cider does indeed pair well with savory and fresh flavors, but one of our favorite ways to use the juicy apple goodness in every can of Jack’s is as an ingredient in desserts.
We love to share recipes for addictive apple fritters and creamy, refreshing cider ice cream floats. If you’ve tried either of these recipes, you know firsthand how beautifully Jack’s Hard Cider works in sweet treats. We’re always on the lookout for new ways to incorporate our cider into desserts, and that’s why we were so excited to learn that Sylvia Hines, a bartender at the venerable Fergie’s Pub in Philadelphia (she also makes all the desserts on the pub’s menu), created an apple bread pudding recipe using Jack’s Hard Cider.
Using our seasonal Conewago Orchard Blend, Sylvia created a gorgeous custard to dip slices of bread in before they’re layered in a dish and baked to golden perfection. She was kind enough to share the recipe with us so that we can pass it on to you!
The next time you’re hosting a dinner party, need to bring a crowd-pleasing dessert to a potluck or simply are craving a sweet bite of comfort, try this Apple Blossom Bread Pudding made with Jack’s Hard Cider!
Apple Blossom Bread Pudding
Recipe by Sylvia Hines
- 1 pound of Fuji apples, sliced thin
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 2 loaves white sandwich bread, no need to trim crusts
- 1/2 cup and 3 tablespoons brown sugar, divided
- 1/2 cup white sugar
- 1/2 teaspoon ground cardamom or cinnamon
- 1 teaspoon rosewater
- 3 eggs
- 1 quart (4 cups) of whole milk
- 1 1/2 pint of Jack’s Conewago Orchard Blend cider
- Preheat oven to 360 F.
- In a large bowl, mix eggs, 1/2 cup of brown and white sugars, 1 pint of Jack’s Conewago cider, cinnamon or cardamom, melted butter and milk.
- Add a small coating of the egg mixture to the bottom of a 9-inch baking pan.
- Dip each slice of bread in the egg mixture still in the bowl, and lay it in the bottom of the pan. Create one layer of dipped bread slices, then a layer of sliced apples on top. Repeat that process 5 more times, or until all ingredients are used.
- Bake 45 mins.
- Meanwhile, mix 3 tablespoons of brown sugar, rosewater and remaining ½ pint of Jack’s Conewago cider in a small saucepan and cook over medium heat until bubbles form.
- When bread pudding is done, pour cider rosewater sauce on top. Serve warm with whipped cream. The bread pudding can be made ahead and kept, tightly covered, in the refrigerator for up to 4 days.
Jack’s Hard Cider — Produced from Pennsylvania Apples. Pressed On-Site. Never from Concentrate.
Photos: Fergie’s Pub