Apple Bread Pudding
Bread Pudding adapts well to improvisation. Try using assorted breads, if available, and other flavorings such as grated lemon zest or orange zest.
8 slices bread Method:
4 Jonagold or Golden Delicious apples
1/2 cup golden raisins
1 1/3 cup milk
5 large eggs
3/4 cup brown sugar
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
- Heat oven to 350 degrees F. Lightly grease an 11 3/4- by 7 1/2-inch baking dish. Toast bread slices lightly and cut diagonally into quarters. Arrange a single layer of bread pieces in bottom of dish.
- Core and slice 1 apple; reserve. Core and dice remaining apples. Spread diced apples evenly over bread in dish; sprinkle raisins on top. Arrange remaining bread in two lengthwise rows over diced apples and raisins. Place reserved apple sliced between rows of bread.
- In large bowl, combine milk, eggs, 1/2 cup brown sugar, the butter, cinnamon, nutmeg, and salt; beat until well combined. Pour over bread and fruit; sprinkle top with remaining brown sugar and bake 40 to 45 minutes or until firm. Serve warm or cold.
Nutrition information per serving
Protein: 6g; Fat: 9g; Carbohydrate: 48g; Fiber: 3g; Sodium: 266mg; Cholesterol: 121mg; Calories: 294.
Thanks to the Washington Apple Website for this recipe.