Apple Bread Pudding

This rich and luscious bread pudding is based on a dish called La Miaschia, which is served in homes on the shores of Lake Como. It’s moist and contains succulent dried figs as well as apples.

Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 2¹/₂ hours in a medium slow cooker

12 ounces stale bread, cut into 1-inch cubes

1¹/₂ pounds Granny Smith or Golden Delicious apples, peeled, cored, and chopped

³/₄ cup thinly sliced dried figs, stemmed if necessary

4 large eggs, lightly beaten

1 (14-ounce) can sweetened condensed milk

4 tablespoons (¹/₂ stick) unsalted butter, melted

2 tablespoons freshly squeezed lemon juice

2 teaspoons grated lemon zest

Pinch of salt

Pinch of freshly grated nutmeg

Gelato or sweetened whipped cream (optional)

Vegetable oil spray

1. Grease the inside of the slow cooker liberally with vegetable oil spray. Combine bread cubes, apples, and figs in the slow cooker. Combine eggs, condensed milk, melted butter, lemon juice, lemon zest, salt, and nutmeg, and whisk well. Pour mixture into the slow cooker, and stir well.

2. Cook on Low for 5 to 6 hours or on High for 2¹/₂ to 3 hours, or until the pudding is set and puffed. Serve pudding hot or warm, topped with gelato or whipped cream, if using.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variations:

 Substitute ripe pears or apricots for the apples.

 Substitute raisins or chopped dried dates for the figs.

If it matters how the apples in the dish look, the time-honored way of peeling, coring, and then slicing each half or quarter is still the best method. But if the apples are going to be hidden, there’s a faster way: Peel the apple and keep turning it in your hand as you cut off slices. Soon all you’ll be left with is the core, which you can discard.