INGREDIENTS
For the Bread Pudding
- 8 cups bread, cut into 1 inch cubes
- 5 cups whole milk, scalded
- 4 eggs
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp vanilla
- 1/2 tsp cinnamon
- 1 cup pecans, chopped
For the Apple Cinnamon Filling
- 4 granny smith apples, peel, core and chop into small chunks.
- 1½ cups water
- ¾ cup organic sugar
- ¼ cup cornstarch
- 1 tsp cinnamon
- 1 Tbs lemon juice
INSTRUCTIONS
- Preheat oven to 350° and butter a 13 x 9 baking dish. Set aside.
For the Bread Pudding
- In a medium saucepan, heat milk over medium heat just before boiling.
- Cut bread into 1 inch squares. Put into a large mixing bowl, set aside.
- In a medium mixing bowl, whisk eggs. Add sugar, salt, vanilla, cinnamon and whisk until combined.
- Pour milk into egg mixture. Whisk until combined.
- Pour over bread and let sit for about 2-3 minutes.
- Spoon half into buttered baking dish.
- Add apple filling and pecans.
- Spoon the rest of the bread mixture on top of the filling.
- Bake uncovered for 50-60 minutes or until tooth pick inserted comes out clean.
For the Apple Cinnamon Filling
- In a medium saucepan over low heat, bring water, cornstarch, sugar, cinnamon and lemon juice to a boil, stirring constantly.
- Continue stirring for 3-4 minutes until sauce thickens up.
- Once sauce has thickened, add apples, stir and let simmer for 8-10 minutes.
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