Savory Apple and Cheddar Bread Pudding

I first began experimenting with the flavors of apple and cheddar while in Vermont;  an area well known for both apples and cheese.  While there are many local cheese makers nowadays who make really great products, I am still partial to Cabot Cheddar. 

Recipe for a Savory Apple and Cheddar Bread Pudding goes great with roast pork tenderloin or even a grilled chicken and is perfect as the cold weather starts to set in.

• 5 apples, I like gala, medium diced
• 1 small onion, small diced
• 3 oz clarified butter or regular butter...don't sweat it if you don't have clarified
• 1/2 cup loose packed fresh chopped sage
• 1/2 bunch fresh parsley, chopped
• 1 pound of country white bread, diced
• 6 cups heavy cream
• 12 eggs
• 2 cups shredded white cheddar, I like Cabot...sharper the better!
• salt and fresh ground black pepper

Sweat the onions and apple in butter until just soft.  Do not brown.  Fold in the sage and parsley and remove from heat.  Cool slightly while dicing the bread, shredding the cheese and preparing the rest of the ingredients.  Combine the cream and eggs and pour over the diced bread.  Let this mixture stand for 10-15 minutes to completely soften the bread.  Add the cooled apples and shredded cheddar and toss gently to mix the ingredients.  I like to place the mixture into heavily greased large sized muffin tins. This will ensure everyone gets the correct amount of crispy edges and also will help with plate presentation.  Bake at 300 degrees until just set.