- Food and Cooking
Bread Pudding with Apples
Bread pudding has evolved from the early days when British settlers made use of leftovers like stale bread by adding fluid, sugar and dried fruits.
What was once required overnight preparation can be now be created within an hour. The change in time preparation has to do with how much our bread has changed and the fact that we do not have to wait to soften the bread by soaking it.
Personally, I like to use bread that is fresh or only a few days old but the choice is yours.
Citation: unless otherwise stated images are copyright M. E. Wood.
Apple Bread Pudding Recipe
No matter how you use bread, whether it is in a sandwich, French toast, croutons, or bread pudding, it definitely falls into the category of comfort food.
The best way to eat bread pudding is warm. My husband likes to pour a little bit of pancake syrup on top while I like it with a scoop of vanilla ice cream. My grandmother used to put a couple drops of strawberry jam on hers.
* 12 slices whole wheat bread
* 2 cups skim milk
* 1/2 cup apple juice
* 1/2 cup sugar
* 1 tsp vanilla
* 1/2 cinnamon
* Pinch of salt
* 6 Macintosh apples, peeled and sliced
* 1/2 lemon, juiced
* 1/4 pure almond extract
This recipe seems to work better and is enjoyed more if the foodie cook uses the refined whole wheat bread and not the grainy kind. I prefer to use Dempsters.
In a large bowl, pull apart each slice of whole wheat bread into a smaller than bite size pieces. In a large measuring cup mix skim milk, apple juice, sugar, vanilla, cinnamon and salt. Stir until sugar is mostly dissolved. Pour the milk mixture evenly over bread then press the bread down with fork. Let the bread and milk mixture sit for about fifteen minutes while you are preparing apples.
Peel and core apples. Slice up apples and place in a medium bowl. Pour the juice from half a fresh lemon over apples and stir to coat evenly. Then do the same with almond extract. Break up bread and add to apple mixture. Toss until evenly distributed.
Dump bread and apple mixture into a greased deep casserole dish. Pat the mixture down but not too firmly. Sprinkle top with nutmeg. Cover dish with lid and bake in a preheated 350 degree oven for forty minutes. Let bread pudding sit in covered dish on top of stove for five minutes before serving.
Serve warm with a dollop of vanilla ice-cream or whipped topping.
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