|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bread pudding is a super tasty and homey dessert. It is hot and comforting, but special enough to serve at Thanksgiving or a fall-themed dinner party. Serve this wonderful bread pudding with the delicious apple brandy sauce or use your favorite vanilla sauce. A big scoop of vanilla ice cream is also a perfect topper to this hot bread pudding. For an elegant serving trick, sprinkle powdered sugar over the top of the bread pudding just before serving it.
This recipe uses Granny Smith apples in this pudding, but just about any good baking apple could be used in the dish. Jonathan, Fuji, Rome Beauty, and Cortland would all be good apple choices. The recipe calls for cinnamon bread. If you cannot locate cinnamon bread without the raisins, don't worry. The recipe also calls for raisins, so they are a welcome ingredient. If you are using cinnamon raisin bread, you can decide if you want to omit the additional raisins or use them. You can also use dried cranberries, for a tart twist that will pair well with the cinnamon (or cinnamon raisin) bread.
- 4 cups soft cinnamon bread (torn into small pieces)
- 1 teaspoon ground cinnamon
- 1 large Granny Smith apple (peeled, cored, very thinly sliced)
- Optional: 1/4 cup raisins or dried cranberries (chopped)
- 2 cups milk
- 1 cup brown sugar
- 3 tablespoons butter
- 3 eggs
- 1 teaspoon vanilla
Gather the ingredients.
Butter an 11 x 7-inch baking dish. Preheat the oven to 350 F.
In a large bowl, combine the bread, cinnamon, apple slices, and raisins or chopped dried cranberries, if using. Toss the mixture and make sure it's all well mixed.
In a medium saucepan, combine milk, brown sugar, and butter. Heat over medium heat until hot and butter is melted. Be sure not to bring this mixture to a boil.
In a medium bowl, whisk together the eggs and vanilla. Quickly whisk in the hot milk mixture, then pour the mixture over the bread. Stir to mix well.
Pour the bread mixture into the prepared baking dish.
Set a jelly roll pan or large shallow baking dish in the oven. Set the bread pudding pan inside the larger pan.
Add very hot water to the outer pan to a depth of about 1/2-inch.
Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean.
Serve and enjoy!
- If you have any leftover bread pudding, store it in a sealed container in the refrigerator. It will last for 4 to 5 days.
- You'll notice that the recipe includes a "water bath," which simply means that the casserole dish should be placed in a pan of hot water in the oven. There are two benefits to this method. First, it adds a moist heat to the baking process, which prevents the pudding from becoming rubbery. Second, it provides an even, slow heat source from the hot water. This allows the pudding to bake more evenly from the top and bottom.