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.
CINNAMON APPLE BREAD PUDDING
Time: 1 hour
- 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
- Preheat the oven to 325°F. Prep a 9 inch baking dish with butter.
- Place the bread cubes in a large bowl.
- In a separate bowl add the eggs, milk, cider or apple sauce, vanilla, brown sugar and spice. Whisk to combine.
- Pour over the cubed bread.
- Add the raisins and chopped apple, stir to combine.
- Pour into prepped baking dish.
- Drizzle the melted butter over the top.
- 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.
- 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.
- You can add 85g chopped walnuts for an added crunch! I prefer it without the nuts though 🙂