Apple Cinnamon Bread Pudding
This is a recipe from Aunt Sharon. Serve with good bacon and good coffee!!!
- 1 loaf cinnamon bread, sliced
- 8 eggs
- 2 C. milk
- 1 C. sugar
- 1 T. vanilla extract
- 4 Granny Smith apples, peeled, cored, and thinly sliced
- 1 C. golden raisins (optional)
- 1 T. ground cinnamon
- 1 t. ground nutmeg
- 3 T. unsalted butter, small dice
- 1 C. heavy cream
The day before serving, generously butter a 2 qt baking dish. Line the bottom and the sides of the dish with some bread slices, starting with the bottom and cutting and trimming the slices as needed. Leave a little edge of bread extending above the rim of the dish to support the pudding as it puffs.
In a mixing bowl, whisk together the eggs, the milk, 1/2 C. of the sugar, and the vanilla. Pour half of the milk mixture into the bread lined dish. Top with a layer of apples and the raisins if using, and then a layer of bread slices. Repeat until the dish is filled, ending with a layer of bread. Set the dish on a plate to catch any overflow, then pour the remaining milk mixture over the top. In a small bowl, stir together the cinnamon, nutmeg, and the remaining 1/2 C. of sugar. Sprinkle the mixture over the top, then dot with the butter. Cover and refrigerate until the bread absorbs all the liquid, 6-8 hours or overnight.
Preheat the oven to 350 degrees. Uncover the dish and place it on the oven. Bake until the top is brownedand a knife inserted into the center comes out clean, 45-60 minutes.
Whip the cream and serve warm on individual plates