Jersey Apple and Black Butter Bread Pudding

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.

In a large bowl, whisk together Jersey milk, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg. Stir in the mashed Jersey Royal Potatoes.

Add the bread cubes to the milk mixture, pressing down gently to ensure they are soaked. Let it sit for 15 minutes to absorb the liquid.

While the bread is soaking, prepare the apples. Melt 1/4 cup of Jersey butter in a large skillet over medium heat. Add the sliced apples and brown sugar. Cook, stirring occasionally, until the apples are softened and slightly caramelized, about 5-7 minutes. Stir in lemon juice.

Pour the bread mixture into the prepared baking dish. Arrange the caramelized apples evenly over the top.

Bake for 30-40 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean.

While the bread pudding is baking, prepare the black butter. Place the remaining 1/4 cup of Jersey butter in a light colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter melts, then foams, and finally turns a dark brown color with a nutty aroma. Be careful not to burn it. Add the tablespoon of water once browned to reduce the chance of continued burning.

Let the bread pudding cool slightly before serving. Drizzle generously with the black butter and serve warm.