We love Gravenstein apples for their complex flavors and firm texture. They are great for cooking. It took little imagination to marry Gravensteins with bread pudding.
Victor Wyman, lover of Gravenstein Apples & creator of this recipe.
Gravenstein Bread Pudding 
Ingredients
· 4 slices day-old bread
· 1-1/2 tablespoons butter or margarine, melted
· 2 cups Gravenstein apples, cut in wedges, slices about ¼ inch wide
· 3 eggs, beaten
· 1-1/3 cups milk
· 1/2 cup brown or raw sugar
· 1/2 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 3/4 teaspoon vanilla extract
Directions
The directions below refer to a yield of 8 servings
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread.
3. Add cut Gravenstein wedges as new layer above bread.
4. In a mixing bowl add remaining ingredients eggs, milk, sugar, cinnamon, nutmeg and vanilla. Beat until well mixed. Pour over bread and apples. Bread and apples should be covered to top surface of apples after bread has soaked up the egg mixture. You may need to increase or decrease the amount of egg mixture depending on the size of your baking pan or the amount of egg mixture yeilded by the ingredients used.
5. Bake in the preheated oven for 45 minutes, until visible apple pieces are soft (but not crisp cooked, and the pudding is springy).
Submitted by: Victor Wyman
Think you have the best Gravenstein Apple recipe? Then submit yours today! Read all about our recipe contest in honor of Gravenstein Apple Month.
A few minor improvements:
* The apples should be peeled.
* My family thinks this should be a six serving recipe, not eight. I don’t know, but if your tribe is greedy, scale up the recipe using 6 slices of bread, 4 eggs, 2-1/4 cups milk, 3/4 teaspoon each of cinnamon and nutmeg, 1 or 1-1/4 teaspoon vanilla extract and a larger baking pan.
* We like whipped cream as a topping, also chopped walnuts, and a little chocolate syrup.