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Apples, meet croissants. Prepare for a bread pudding–based friendship like no other.

Follow pastry chef and cookbook author Tish Boyle through the seasons as she shares what’s in her larder during every month of the year. Right now, apples are at their best. And all year round, bread pudding is at its best. Can you see where we’re going with this? 

Originally a thrifty and simple way to use up stale bread, bread pudding has evolved into a dessert sophisticated enough to be served in upscale restaurants, where it’s frequently made with brioche or croissants. This version features croissants coated with apple butter and layered with apple cubes that have been sautéed in butter and sugar. Baking the pudding in a water bath ensures a creamy texture — without it, the custard will break, and it won’t be pretty. If you don’t have time to make your own apple butter, feel free to use a high-quality jarred one.

Reprinted with permission from Flavorful