December 13, 2017

Apple Bread Pudding

Apple Bread Pudding

Faith Pineo Photo | Apple Bread Pudding

We like versatile. And this recipe is all that. It started with the custard recipe, which has been a favorite for a long time: eggs, milk, sugar, vanilla and nutmeg – it couldn’t be simpler.

But there came a day when there was a pile of bread that needed to be used. And it morphed into this. You can use different types of bread and get a completely different tasting dessert. You can use a mix of apples, if that’s what you’ve got and it still tastes fine.You can have a topping on the final dessert – or not, which is my favorite way to eat it.

Warm from the oven with all the spices wafting through the air, it doesn’t get simpler than this for a dessert.

Apple Bread Pudding

Janine Pineo Photo | A deep casserole dish works best to cook Apple Bread Pudding.

Apple Bread Pudding

6 eggs
4 cups milk
1/2 cup sugar
vanilla
cinnamon
nutmeg
2 or 3 apples, peeled and chunked – Macs or Granny Smith
4 cups diced bread or pastry bread (cinnamon roll, raisin bread, apple fritter bread)

Preheat the oven to 350 degrees.

Prepare the apples and bread, tossing them in a deep casserole dish to mix. If you are using plain bread, generously sprinkle the mixture with cinnamon and nutmeg and toss again.

In a separate bowl, whisk the eggs, then add the sugar and mix until combined. Add the milk and vanilla and whisk.

Pour the egg mixture over the bread mixture.

Sprinkle the top with cinnamon and nutmeg.

Place the casserole dish in the oven. Bake for at least 45 minutes. Check the pudding by wiggling the dish to see how solid the center is. The finished pudding should wiggle a little in the very center, but not all the way to the edges.

Remove from oven and place on a rack to cool.

Serve warm plain or with whipped cream or ice cream. Refrigerate leftovers, which can be reheated or served cold.

– Janine Pineo