Recipes - Apple Bread Pudding

Preheat 350°F oven

Grease a 13" by 9" deep baking pan
Large mixing bowl
Small mixing bowl

Ingredients:
4 apples, peeled, cored, diced
8 cups of bread, cubed
3 eggs
1 cup Half & Half or cream
1 cup milk
1/2 cup sugar
1/4 cup brown sugar
2 tsp ground cinnamon

2 Tbsp sugar
1/2 tsp ground cinnamon

Directions:
In a small mixing bowl, mix together 2 Tbsp sugar and 1/2 tsp ground cinnamon and set aside.

In a large mixing bowl, whip together eggs, half & half, milk, 1/2 cup sugar, brown sugar, and 2 tsp ground cinnamon until smooth and frothy.

Lightly grease the baking pan.
Layer half of the bread cubes into the bottom of the pan.
Layer 1/2 of the apples on top of the bread.
Layer the rest of the bread cubes onto the apples.
Layer the remaining apples on top.

Pour the egg mixture over the bread and apples, being sure all pieces are thoroughly coated.

Place pan into 350F degree oven on the center rack.
Bake for 30 minutes or until the pudding is almost done but is still runny in the center.

Sprinkle the dry cinnamon and sugar mix over the top.

Return to oven and continue to cook until a wooden skewer inserted into the center comes out clean (about 10-15 minutes)

Remove from heat.
Allow to cool and set for at least 5 minutes prior to serving.

The sugar may be eliminated from this recipe if your apples are sweet enough to stand alone.

Add a dash of apple juice, pear juice, or pineapple juice to the mix before baking to bring out the flavor even more!

Serve with vanilla ice cream or top with vanilla yogurt for a smooth sweet treat.

Try adding finely chopped nuts between the apple-bread layers before cooking to add protein and crunch to the pudding.

Drizzle the top of the finished pudding with caramel, chocolate, any fruit sauce or jelly for a decadent dessert.

Pudding For One!
Layer the bread in greased muffin cups, top with apples pieces, pour in egg mixture, and bake for individual treats that may be frozen for later. Pack the frozen pudding in a sealed container into a lunch sack for a delicious daytime snack.

Other fruits, frozen or fresh, may be added to the recipe or substituted for the apples. Try apples, raisins, and raspberries!

Soy milk, rice milk, powdered milk, canned milk... all may be used in place of, or in addition to, the Half & Half and milk called for in this baked pudding recipe.

Leftovers are easily heated, covered with a paper towel, in the microwave. Pudding is also a great cold leftover food.

Slices of leftover cooked bread pudding may be sealed in containers and frozen to eat later. I have no idea how long the pudding lasts in the freezer... My family always ferrets out the leftovers and eats them within 48 hours of baking. This is a *very* popular dessert in our home!