Apple Bread Pudding
Circle B Kitchen
I like to use a combination of sturdy, day-old bread (like an Italian peasant bread) and softer, fresher bread. The soft bread breaks down more quickly, creating a nice custard-y base, and the sturdy, drier bread gives the pudding some texture. I usually go 50/50 on the two breads. But using all sturdy bread comes out great too, it just depends on how you like your bread pudding. I would just recommend that if you use some soft bread with this that you don't overly soak it, maybe just add it at the end of the soaking, right before you add the apples.
2 cups milk
1 teaspoon vanilla
2 eggs, lightly beaten
1/2 cup brown sugar
1/2 tsp salt
4 cups bread cubes
1 golden delicious apple, peeled and chopped
2 tablespoons butter for topping
1/4 cup brown sugar for topping
Vanilla ice cream or whipped cream for serving (optional)
Preheat the oven to 375 degrees. Coat a 2-quart baking dish with cooking spray.
Pour the milk into a large bowl. Add the vanilla, eggs,salt and sugar. Mix well and add the bread. Let it stand until softened, 5 to 20 minutes, depending on the dryness of the bread.
Mix the chopped apples in with the bread mixture and pour the whole thing into the prepared baking dish. Sprinkle with the 1/4 cup brown sugar and dot the top with the 2 tablespoons of butter.
Bake for 40 to 45 minutes, until the pudding puffs and turns golden. Remove from the oven and let stand for at least 15 minutes before serving. Serve with ice cream or whipped cream, if desired.