Bakeapple Bread Pudding

5 cups bread cubes (Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.)

Grease an 8x8 inch baking dish well. Toss the bread cubes with :

1 tsp freshly grated nutmeg
2 tsp ground cinnamon

Whisk together:

1 cup whipping cream
1 cup milk
2 eggs
2 egg yolks
2/3 cup sugar
1 tbsp vanilla extract
Pinch salt

Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.
Serve with warm bakeapple compote.

Bakeapple Compote:

2 cups fresh or frozen bakeapples
¾ cup sugar

Simmer together slowly for about a half hour.