Raspberry and Apple Bread Pudding (1986)

• 
  4 eggs
• 3/4 cup sugar
• 1/3 cup flour
• 3 cups heavy cream
• 4 brioches (about 1/2 lb)
• 2 medium-size green apples
• 1 tbspn butter
• 1 pint raspberries (or sliced strawberries)
• 2 tbspns sifted confectioner's sugar

Stir together the eggs, sugar, and flour, and add the cream gradually to form a smooth mixture. 

Trim the crusts from the brioches. Cut them into slices and then into triangles. Peel, core, and slice the apples.

Butter a 1-1/2 quart souffle dish, and layer a third of the brioches slices in it. Cover it with a layer of half the apples. Add a third of the egg custard mixture.  Arrange another layer of a third of the brioche, the remaining apples, and all of the berries. Slowly add the remaining custard, and cover with the remaining brioche slices and the rest of the custard. 

Bake for 50 to 60 minutes at 350 degrees, until the custard has set and the brioche is delicately browned. Sprinkles with the confectioner's sugar, and serve at room temperature. Serves 8. 

More "Lost" Bread Puddings

Coffee Bread Pudding (1979)

New Orleans Bourbon Bread Pudding (1984)

(Origin - "American Bistro" by Irena Chalmers and Friends, 1986.)