Apple Bread Pudding with Meadowsweet Custard

A Journey Through Arthurian Legend

From the golden halls of Camelot, where courtly grace and chivalry reign, to the mist-veiled shores of Avalon, where magic lingers in the trees — this is a feast told in two parts.

We begin where stories often do: with kings and queens, knights and the noble heart of the realm. We will sample the delicate beauty of Guinevere’s table, the strength of Lancelot’s knightly fare, the warmth of Igraine’s hearth, and the legacy of King Arthur himself.

Then we journey onward — into the wild and the mystical. To Merlin the wanderer, Morgan le Fay, the Lady of the Lake… and finally to Avalon, the isle of healing and immortality.

Let this be your invitation — to dine in Camelot, and awaken in Avalon.

A Feast in Avalon: Avalon, the Isle of Apples

We come to the end of our feast on the shores of Avalon. Shrouded in mist, the mystical isle of Avalon is a realm of magic and healing where the great sword excalibur was forged. Home to Vivianne, Lady of the Lake and the enchantress Morgan Le Fay, Avalon played a key role in the life and rise to power of King Arthur. Also known as the isle of apples, Avalon was said to be home to vast orchards of wild apples symbolizing the healing power and eternal nature of this enchanted realm.

Our feast ends with a sweet nutmeg-scented apple bread pudding topped with a warm, meadowsweet infused custard. Delicate meadowsweet flowers give a floral flavour to this custard that pairs beautifully with the fresh, tart apples. This decadent bread pudding is the perfect finish to our journey from the grand halls of Camelot to the misty shores of Avalon.

Ingredients

Apples: I used pink lady apples in this recipe, however, feel free to use your favourite apple instead.

Bread: I like using a thick cut French bread for bread pudding. Dry the bread out in the oven to allow it to absorb the egg custard more easily.

Meadowsweet flowers: Native to Europe and Asia, meadowsweet is a ground cover plant that thrives in damp meadows. Its small white flowers have a sweet aroma making it a popular addition to potpourri. In small doses, meadowsweet is safe to consume. It does have similar properties to aspirin and should be avoided by people who are sensitive to aspirin. You can order it online here. If you don’t have meadowsweet, you can simply omit it or substitute with dried chamomile flowers if you want a floral flavour.

How to Make Apple Bread Pudding with Meadowsweet Custard

Make the bread pudding

Preheat the oven to 350°F. Cut the french bread into 1-inch cubes and spread out on a baking sheet. Bake the bread cubes for 5 to 7 minutes. The bread cubes should be dried but not browned. Spray a 13×9 inch baking pan with non-stick spray and set aside.

In a skillet, melt the butter over medium heat. Add the diced apples and sauté for 3 to 4 minutes until the apples begin to soften. Transfer the apples to a separate bowl and let cool.

In a mixing bowl, whisk together the eggs, milk, cream, sugar, nutmeg, and salt.

Transfer the bread cubes to the baking dish and top with the apples. Pour the egg custard over the bread cubes. Gently toss the bread with your hands to makes sure it is evenly coated. Let sit for a minute then gently toss the bread cubes again to ensure they have evenly soaked up the egg custard.

Sprinkle the raw turbinado sugar over the bread cubes. Bake for 40 to 45 minutes until a knife inserted in the middle of the bread pudding comes out clean.

Make the custard sauce

Combine the heavy cream and milk in a saucepan over medium heat. Fill an empty tea bag with the meadowsweet flowers. Add to the saucepan and heat the cream mixture until hot. Turn off the heat, cover, and let steep for 30 minutes. Alternatively, the dried meadowsweet can be added directly to the cream. You will need to strain it through a fine mesh strainer or cheesecloth after steeping.

Meanwhile, in a small bowl combine the egg yolks, sugar, cornstarch, and salt. Whisk together well until the mixture begins to lighten in colour and texture. Set aside.

After steeping, remove the tea bag, squeezing to release any excess cream. Reheat the meadowsweet infused cream over medium heat until hot. Just before the cream begins to boil remove it from the heat. Gradually temper the hot cream into the egg yolk mixture. Add a small splash of the hot cream and whisk it in completely before repeating. Do this until most of the cream has been added.

Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly. Bring the custard just up to a boil and then turn off the heat. If making ahead of time, transfer the custard to a bowl and cover with a layer of plastic wrap directly on the surface of the custard. Let cool.

Serve the Apple Bread Pudding with Meadowsweet Custard

To serve, cut the bread pudding into portions and transfer to serving dishes. Top with warm meadowsweet custard sauce and enjoy!