The nice thing about sales in the bread aisle is that you can get a couple loaves of bread on the cheap. The bad thing is trying to use it all up before it goes bad. You can only fit so many loaves in your freezer! Thankfully I have this great bread pudding recipe. Bread pudding is one of the easiest desserts to make – it’s pretty fool-proof. And you can take liberty with what kinds of things you add – instead of raisins, try dried cranberries! Or add some walnuts. Day old sourdough bread works great for this recipe, but a good whole grain bread works too. Whatever you have handy.
Try serving it with vanilla ice cream sprinkled with cinnamon, or better yet, Egg Nog ice cream, if you’re feeling festive.
- 1 1/2 Cups Whole Milk
- 3/4 Cup Turbinino Sugar
- 3 Large Free-range, organic eggs
- 1/4 Teaspoon Cinnamon, plus some for sprinkling
- 5 Slices of White bread, crust removed, cut in to 1 inch cubes. Day old bread works best.
- 1 Large tart apple, such as granny smith. Peeled, cored, and cut in to 1 inch chunks
- 1/2 Cup raisins
- Preheat oven to 350 degrees
- Butter a glass pie dish
- Whisk first 6 ingredients in large bowl.
- Gently add bread, apple, and raisins. Stir gently to combine.
- Bake for 30 minutes, then rotate in the oven. Sprinkle with cinnamon.
- Bake for another 30 minutes, or until set in the middle.
- Serve warm, with ice cream.
I would love to hear about any bread pudding musts I should try? I’d love to hear them.
Also, check out more Apple Recipes Here!