Cinnamon apple bread pudding

Bread pudding always reminds me of my Grandpa. He loved big buffet dinners and would always finish his meal with a generous square of bread pudding. As a kid, I did everything he and Grandma did, so even though I thought bread pudding sounded weird, I too piled up my plate. Well, thank goodness I did because it was love at first bite!

To say that I bake a lot is an understatement, and now, I’ve been cooking even more with the extra time at home. I had a few different loaves knocking around from testing for my Milk and Honey Braided Bread Recipe. I decided to use them up while simultaneously taking a trip down memory lane. I hate wasting food and love that this sweet treat helps me use up leftovers really easily. It’s a cinch to throw together and can be served as a very decadent breakfast or delicious post-dinner treat.

Recipe

CINNAMON APPLE BREAD PUDDING

Time: 1 hour
Servings: 10

• 250 g leftover bread, cut into 1 inch cubes
• 3 eggs
• 285g milk (cow, milk or almond)
• 85g Apple Cider or 110g Apple Sauce
• 2 teaspoons vanilla extract
• 100g brown sugar or coconut sugar
• 1 tsp Cinnamon
• 85g golden raisins
• 215g chopped apple
• 2 tablespoons butter, melted

1. Preheat the oven to 325°F. Prep a 9 inch baking dish with butter.
2. Place the bread cubes in a large bowl.
3. In a separate bowl add the eggs, milk, cider or apple sauce, vanilla, brown sugar and spice. Whisk to combine.
4. Pour over the cubed bread.
5. Add the raisins and chopped apple, stir to combine.
6. Pour into prepped baking dish.
7. Drizzle the melted butter over the top.
8. Bake for 35 minutes. Most/all of the liquid should be absorbed. If there is a tiny bit left it will continue to solidify as it cools.
9. Serve warm with ice cream, whipped cream, sauce (below) or all of the above!

BUTTERED RUM SAUCE

• 1/3 cup milk of choice (or heavy cream for a thicker option)
• 3/4 cup white sugar
• 1/4 cup butter
• 1/2 tsp vanilla extract
• 2 tbsp bourbon or rum

In a small sauce pan, melt the butter over low heat. Stir in the sugar until dissolved then add the milk/cream. Turn off the heat and add the vanilla and bourbon/rum.

Notes:

• You can add 85g chopped walnuts for an added crunch! I prefer it without the nuts though 🙂