Apple Pecan Bread Pudding

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.