Apple Cinnamon Bread Pudding

This is a recipe from Aunt Sharon. Serve with good bacon and good coffee!!!

Apple Cinnamon Bread Pudding
Apple Cinnamon Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: