So here goes my first recipe! I typically find what I call “foundation recipes” and customize them to my family’s liking. Last night I saw I had some old bread laying around and I hate to waste good food, so I took my first stab at bread pudding!
This is my first post, after all, and later I will be posting step by step photos, as I really like to see those when I’m trying something new.
So here it is, Apple Crisp Bread Pudding! I compare it to a warm, soft, spiced, crunchy, appley, bite of heaven. Let me know what you think!
Apple Crisp Bread Pudding
For the Pudding:
9 slices day old bread
2 tbs. Melted butter
4 beaten eggs
1 cup milk
1 cup heavy cream
¾ cup white sugar
1 tsp ground cinnamon
¼ tsp allspice
1 tsp vanilla extract
1 granny smith apple sliced thinly
For the brown sugar crumble topping:
1 cup all purpose flour
¾ cup packed dark brown sugar
1 tsp cinnamon
1 stick cold salted butter cut into pieces (unsalted is fine, but add an 1/8 tsp salt for good measure if so)
1.) Preheat oven to 350 degrees.
2.) Tear bread into small pieces and place in a greased 9×13 pan.
3.) Drizzle melted butter over bread.
4.) In a medium mixing bowl, add beaten eggs, milk, cream, vanilla, sugar, cinnamon, and allspice. Beat well until combined. Pour over bread and use the back of a fork to lightly smush the bread down as to absorb the liquid. Lay apples slices over top.
5.) Place in oven for 15 minutes while you make your topping.
6.) In a small bowl whisk together flour, brown sugar, and cinnamon (and salt if you’re using it) until well combined.
7.) Add butter pieces and start smashing the dry ingredients in to the butter with your hands until you form a soft ball.
8.) Remove pudding from oven and sprinkle topping evenly over pudding mixture. (I usually only use half of this topping, and save the other half in the freezer)
9.) Cook another 30 minutes or until bread feels “bouncy” when you push it gently.
10.) Serve alone or with a scoop of vanilla ice cream.
Let me know what you think! Even the picky eaters loved it.
Notes: You can use 2 cups milk, I just prefer making it with half cream, half milk. I place my leftover crumb topping in a quart size freezer bag for later.
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