It’s assembled the night before, and bakes for almost an hour so the kitchen smells are wonderful. Great for using up bread.
Apple Bread Pudding: Comfort Food from Rosemary House in Pittsboro
Recipe Provided by:Rosemary House Bed and Breakfast
Course(s):Breakfast Entrees and Egg Dishes
Prep Time:15 minutes
Cook Time:45 minutes
|• 4 cups||bread (cubed)|
|• 1/4 cup||raisins|
|• 2 cups||apples (peeled and sliced)|
|• 1 3/4 cups||milk|
|• 1/4 cup||butter|
|• 1 teaspoon||vanilla|
|• 4||eggs (beaten)|
|• 1 teaspoon||cinnamon|
|• 1 cup||brown sugar|
Preheat the oven to 350. Spread the bread cubes on a baking sheet and bake for 15 minutes, until dry and golden.
Melt half the butter (2 tablespoons) in a frying pan. Add 1/4 cup sugar, raisins, and the apples. Stir until apples are golden and soft. Stir in the cinnamon.
In a mixing bowl, beat the eggs, milk, vanilla, and the rest of the sugar (3/4 cup). Add the bread cubes and apples and mix.
Rub an 8 x 11 baking dish with the reserved butter, add the bread pudding. At this point you can cover the dish with plastic wrap and refrigerate overnight, which will allow the custard to soak into the toasted bread.
Remove the plastic wrap and bake the pudding in a pre-heated 350 oven for 45 minutes.
Serve with whipped cream, creme fraiche, or vanilla yogurt.