Monday, August 12, 2019

Apple Bread Pudding

School is starting here! You know what that means, right? Apples and cinnamon can't be too far behind. I'm probably jumping the gun a little bit but I made an apple bread pudding over the weekend. Apples are perfect in bread pudding. The scent is heavenly and it tastes wonderful, too.

Don't be put off by the steps involved. It's really very simple. The apples are sauteed first, then drained and mixed with the bread. The juices from the apples are used in the egg and milk mixture which adds a little more apple punch to the flavor.

I served it with whipped cream, but if you're a sauce person, a nice vanilla sauce would be great with it.

Apple Bread Pudding

4 tablespoons butter
3 Fuji apples, medium size
1/4 cup packed dark brown sugar
1 loaf Challah bread
3/4 teaspoon cinnamon, divided
4 large eggs
3/4 cup sugar
1/2 cup cream
3 1/4-3 1/2 cups 2% milk* check the exact instructions
1/4 teaspoon salt
1 teaspoon vanilla

Butter a 13x9 casserole dish. Peel and core the apples. Slice them thin. Melt the butter over medium heat and add the apples, the dark brown sugar, and half the cinnamon. Toss occasionally as they cook.

While they cook, tear up the Challah in small chunks and place them in a very large bowl.

Crack the eggs and place them in another large bowl. Whisk. Add the 3/4 cup sugar and remaining cinnamon to the eggs and whisk together.

When the apples are soft, place a sieve over a very large measuring bowl and drain the apple juice into the bowl. Add the apples to the Challah and mix.

Add 1/2 cup cream to the apple juices. Add enough milk to make a total of 4 cups of liquid (apple juices + cream + milk = 4 cups). Pour the milk mixture into the egg mixture and whisk together. Pour over the bread and turn several times to coat everything. Let stand for 30 minutes.

Preheat oven to 350. Bake 40-50 minutes until the middle doesn't jiggle and no juices remain on top except those bubbling on the sides.

Serve warm with sweetened whipped cream. After refrigerating, heat by microwaving an individual serving for 30 seconds. Top with cream.

Slice the apples thin.

Crack eggs and whisk with sugar and cinnamon.

Yum! Sauteed apples!

Drain the apples saving the juices.

Apple juices + cream + milk = 4 cups.

I wish I could share the scent. Delicious!

1 comment:

  1. This does sound like it will smell and taste wonderful.
    Sliced, not cubed, apples. Interesting choice.