The inspiration for this recipe arose a few years ago, when my mother-in-law gave me a huge bag of freshly picked pecans. I was absolutely delighted of course, but wondered what I would end up making with all these pecans.
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I don’t know about you, but I can never resist the smell of bread pudding baking in the oven. It’s one of those things that can drive you a little mad – and make you want to dig in before it’s cooled down enough to eat.
Today’s recipe is an all-time favorite. The cranberries add a bit of tartness to the sweet apples, while the Calvados makes the pudding a grown-up affair.
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