|Cleo Coyle, author of The |
Coffeehouse Mysteries, has
a partner in crime-writing--
her husband, Marc.
and Brown Sugar
An Easy Bread Pudding
I built on the classic recipe, adding harvest flavors to create an easy, tasty breakfast bread pudding, perfect for chilly fall mornings. Serve it plain or with a drizzle of maple syrup for a tasty alternative to pancakes or waffles. And don't forget that fresh, hot pot of coffee to warm your bones while you're waiting to eat with joy... ~ Cleo
This recipe is perfect for a 1-1/2 quart casserole dish. In a pinch, however, you can use an 8-inch square baking pan. Whatever you use, be sure it is well greased with butter or cooking spray to prevent sticking. For a larger batch, double the amount of ingredients and use a 2-1/2 quart casserole dish or a 9 x 9 x 2-inch pan. Cooking time may be a bit longer for a larger casserole, check for doneness as indicated in the recipe.
1 large ripe apple (or 2 small), peeled and shredded
using a boxed grater (or food processor)
(about 1-1/4 cups shredded apple)
3 tablespoons melted butter
2 tablespoons white, granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon apple pie spice
¼ teaspoon salt
1-1/2 cups milk whole or low fat (1% or 2%, not skim)
½ cup apple juice (or apple cider)
¾ cup cornmeal (yellow or white)
(optional) ½ cup raisins or craisins (sweetened dried cranberries)
2 teaspoons baking powder
Directions: First preheat your oven to 350° F. Into a medium size saucepan, place the shredded apples and butter, warm over medium heat, stirring while butter melts. Add the white and brown sugars, apple pie spice, and salt and stir to blend the flavors. Add the milk, apple juice, 3/4 cup of cornmeal, and (optional) raisins or craisins (or a combination of the two). Cook and stir this mixture over medium heat for 2 to 3 minutes, until mixture thickens and resembles porridge.
IMPORTANT: Remove from heat and allow the mixture to cool off for at least ten minutes before whisking in the eggs and baking powder. Transfer immediately to a well-greased 1-1/2 quart casserole dish. Bake in the preheated oven for 40 to 50 minutes (depending on oven). When spoonbread is set on top (no longer liquid and jiggling) and slightly browned, it’s finished cooking. As the name implies, spoon the bread pudding onto plates right from the baking dish. You can eat it plain or drizzle pure maple syrup on it for an amazing breakfast.
Yes, this is me, Cleo (aka Alice).
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|To view the|
book trailer, click here.
now a bestseller in paperback.
satisfyingly rich mystery."