Chunky AppleApricot Bread Pudding

Directions

1. 1
   Arrange a rack in the middle of the oven and heat to 350.
2. 2
   Coat the bottom and sides of the baking dish with the softened butter.
3. 3
   Sprinkle 3 tablespoons of the sugar on the buttered surfaces; tilt and shake the pan so its sugared.
4. 4
   Stir together 1/4 cup of the sugar with the cinnamon.
5. 5
   For the custard: Whisk the eggs in a large bowl until thoroughly blended.
6. 6
   Gradually pour in the cream, milk, and all the remaining sugar, whisking steadily to incorporate them, then whisk in the salt, vanilla, and lemon zest.
7. 7
   Fold the bread cubes into the custard, pushing them down so theyre all submerged, and stir in the apple chunks.
8. 8
   Spoon the pudding into the baking dish, spread everything out to fill the dish in an even layer, and smooth the top.
9. 9
   Drop teaspoonfuls of the apricot preserves on the pudding, distributing it all evenly, then scatter the chopped walnuts on top.
10. 10
    Finally, sprinkle the cinnamon sugar over the pudding.
11. 11
    Put the pudding dish inside the roasting pan, and set the big pan in the oven.
12. 12
    Carefully pour hot (not boiling) water into the roasting pan, enough to come halfway up the sides of the baking dishdont splash the pudding!
13. 13
    Bake the pudding for an hour and 20 minutes, or until the top is golden brown and crusty and the custard is set: a knife blade inserted into the custard should come out clean.
14. 14
    Carefully lift the roasting pan from the oven to a solid surface.
15. 15
    Leave the pudding dish in the water bath to cool very gradually, but not too muchtake it out of the water and serve the pudding family-style while it is still warm.