Apple Bread Pudding

When rainy days are many the need or want for comfort food rises however when there is an unused portion of a loaf of bread hanging about the kitchen one can not resist making  bread pudding. This easy recipe is perfect for breakfast/brunch or dessert. 

Apple Bread Pudding

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8-10 slices of whole wheat day old bread

2 tablespoons butter, melted

4 Granny Smith apples, peeled, cored and chopped

4 eggs, beaten

2 1/4 cups milk

1/2 cup coconut sugar

1 teaspoon cinnamon

some freshly grated nutmeg

1 teaspoon vanilla
cinnamon sugar, for sprinkling on top, optional

Preheat the oven to 350ºF (175ºC). Grease a 9x13 baking dish.

Cut the bread into cubes and place the cubes into a large bowl. Drizzle with the 2 tablespoons of melted butter. Turn into the prepared baking dish. Set aside.

Peel, core and chopped the apples, if you haven't already done so, and place the apple pieces on top of the buttered cubes bread. 

In a large bowl combine the eggs, milk, sugar, cinnamon, nutmeg and vanilla. Beat until well blended. Pour over the bread and lightly push down with a fork until the bread is covered and has soaked up the egg mixture. If all the egg mixture seems to get absorbed however the top is a bit dry, not to worry, when the pudding is baking it puffs up absorbing the bread fully. Sprinkle the top with some cinnamon sugar, if you wish. Bake in the preheated oven for 45 minutes or until the top springs back slightly when gently pressed.  

Notes: you can substitute dark brown sugar or white sugar for the coconut sugar. 

Hope everyone had a great weekend. The sun was shining bright all weekend long; casting it's warm rays upon us. - JD