APPLE PIE BREAD PUDDING

Sharon Jergens

INGREDIENTS

8 cups bread, cubed

3 medium apples, peeled, cored and chopped

4 eggs

1 cup vanilla yogurt

1 cup milk

2 tsp cinnamon, divided

½ tsp nutmeg

½ c sugar + 2 Tbsp

½ cup raisin

DIRECTIONS

Preheat oven to 350°.

Spray a 9×13 baking dish with cooking spray.

In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.

Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.

In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.

Sprinkle on top the bread pudding. Bake 30 to 40 minutes until puffed and golden brown.

SAUCE

INGREDIENTS

1 cup Unsalted Butter

1 cup Heavy Cream

1 cup Brown Sugar

DIRECTIONS

In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.

Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.

note: If you can, leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10 to 15 minutes or until they’re dry but not toasted.

note: You can make this the night before and pop it in the oven for breakfast - it actually gets better if it sits overnight!

Page footer