Sour Dough Apple Bread Pudding
Is it possible to combine apples and caramel and get something that isn’t completely delectable? I think not. Add raisins and cinnamon and you can’t go wrong. This was actually my first shot at making bread pudding because I always thought it would be much more difficult than it actually was. I adapted this from a recipe I found in an old church cookbook from my hometown in West Virginia. This is a great way to use up leftover bread and whatever dried fruit you have on hand. The bread should be a little stale, not rock hard stale but slightly crusty stale. Feel free to use what ever bread you have on hand but sour dough has a special tanginess that adds an additional layer of flavor. For the apples, I used one Granny Smith and one Yellow Delicious. You definitely need tart apples to counter the sweetness of the brown sugar.
Sourdough Apple Bread Pudding
Ingredients
- 6 cups sour dough bread cut into 1 inch cubes
- 1/2 cup raisins
- 2 cups apples, peeled and diced small
- 1 cup brown sugar
- 2 cups 1% milk
- 3/4 cup salted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- Fat Free caramel ice cream topping
Directions
- Preheat oven to 350 degrees. Grease a 7×11 inch baking dish.
- In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 2 cups milk, and butter. Cook and stir until butter is melted. Pour over bread mixture in bowl.
- In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
- Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
- Microwave caramel sauce until hot and spoon over bread pudding.
Sourdough Apple Bread Pudding
Ingredients
- 6 cups sour dough bread cut into 1 inch cubes
- 1/2 cup raisins
- 2 cups apples, peeled and diced small
- 1 cup brown sugar
- 2 cups 1% milk
- 3/4 cup salted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- Fat Free caramel ice cream topping
Directions
- Preheat oven to 350 degrees. Grease a 7×11 inch baking dish.
- In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 2 cups milk, and butter. Cook and stir until butter is melted. Pour over bread mixture in bowl.
- In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
- Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
- Microwave caramel sauce until hot and spoon over bread pudding.
2 Comments
Sheila Busby
December 26, 2010That sounds delicious and Janet your photography is wonderful. Thank-you…Happy New Year and God Bless You and Family.
jfoster
December 27, 2010Thanks Sheila. I really appreciate your feedback. Have a Happy and Safe New Year.