Circle B Kitchen
This is a super delicious take on traditional bread pudding. You can totally personalize this one to your own tastes by adding more or less apple, depending on whether you would like the apple or the bread to be more dominant. Chop the apples fine if you would like them soft and sort of blended with the pudding, or cut them in larger chunks if you would like them more pronounced. Add more cinnamon if you like too. This is a very forgiving recipe, so play with it and make it your own.
2 cups milk
1 teaspoon vanilla
2 eggs, lightly beaten
1/2 cup brown sugar
¼ tsp cinnamon
1/2 teaspoon salt
4 cups bread cubes (country-style bread works best)
1 or 2 apples, peeled, cored and chopped
Topping:
1/8 tsp ground cinnamon
¼ cup brown sugar
2 tablespoons butter
Whipping cream and cinnamon sugar
Preheat the oven to 375 degrees.
Use 1/2 tablespoon butter (or cooking spray) to grease a 2-quart baking dish and set aside.
Pour the milk into a large bowl. Add the vanilla, eggs, brown sugar, cinnamon and salt. Mix well. Add the bread and let stand until it is softened, about 10 to 20 minutes, depending upon the dryness of the bread. Stir in the chopped apples.
Pour the mixture into the prepared baking dish. Mix the cinnamon and brown sugar together and sprinkle over the bread mixture. Cut the 2 tablespoons of butter into little pieces and scatter them over the top.
Bake for about 45 minutes, until the pudding puffs and turns golden. Remove from the oven and let stand for about 10 minutes before serving.
To serve, top with whipped cream sprinkled with cinnamon sugar.
Serves 6 to 8