|Photo Credit: SGL Media Podcaster Pilot Apple Jack (Cheese) Bread Pudding|
3-inch deep foil baking pans (one large, one small)
metal cookie sheet
14 oz can condensed milk
8 oz water
1 pint heavy cream
3/4 stick of melted unsalted butter
1/4 cup unsulphured molasses
1 capful of real rum
1 pound of peel-on, thinly-sliced Fuji apples
1 loaf of stale bread (preferably Challah)
1/4 tsp sea salt
Preheat oven to 400 degrees Fahrenheit
Tear the stale bread with clean hands and toast in larger foil pan in oven until lightly toasted (12 minutes).
Remove from oven and drizzle the entire can of condensed milk on the toasted bread pieces.
Combine heavy cream, eggs, rum and molasses in mixing bowl. Beat this custard batter with a fork.
Pour the batter over the bread. Add the apple pieces to the damp bread.
Cube 8 oz of jack cheese and mold into the bread pudding.
Oil the smaller foil pan with canola. Transfer the raw mixture and pat down.
Rinse the larger foil pan to use as the water bath for the pudding.
Steady the larger foil pan onto the cookie sheet. Fill with an inch of clean tap water. Float the smaller pan on top.
Use tin foil to create a steam-trap over the two foil pans. Turn down the heat to 375 degrees Fahrenheit and bake until the custard is set (60 minutes). Remove the foil and let the apples brown for 10 minutes.
Serve hot or allow it to cool.