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Saturday, December 19, 2009

Bread Pudding with Apples

I found a great deal at the store for which I snagged a 3 pound bag of apples for a measly one dollar. I love cooking with apples in the fall and winter as they are easy to come at a reasonable price. I usually like to prepare these apples in the form of german apple pancake, apple pies, or even a hot apple crisp. My plans for these apples involved something different, bread pudding with apples.


The results were tasty and I recommend this as a worthy finish to your holiday dinners or get together. I recommend using day old bread cut or torn into larger pieces. If you have leftover baguettes or buns, that will work even better. You can top this pudding with sauce, though I just use a dollop of whipped cream upon serving. Also consider substituting dried cranberries in place of raisins to make the dish more holiday-oriented. Also consider immersing sliced apples into a bowl of cool water mixed with a little lemon juice until you are ready to combine with the other ingredients.



Bread Pudding with Apples

4 cups day old bread
1 cup of brown sugar
2 apples, peeled, cored and sliced
2 cups milk
¼ cup of raisins
¼ cup melted butter
2 eggs, beaten
¼ teaspoon nutmeg
1 teaspoon of cinnamon
½ teaspoon vanilla


1. Preheat oven to 350 degrees and grease 11 x 7 pan.
2. In a large bowl combine bread, brown sugar, apples, and raisins (or cranberries).
3. Empty bread mixture into greased pan.
4. In a separate bowl, whisk together milk, butter, eggs, nutmeg, cinnamon, and vanilla.
5. Pour custard mixture over bread and allow to absorb into bread for a few minutes.
6. Place into oven and bake for 50 minutes or until pudding sets.
7. Serve slightly warmed with topping of whipped cream.

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