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.

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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

1. Preheat oven to 350 degrees. Grease a 7×11 inch baking dish.
2. 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.
3. 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.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
5. Microwave caramel sauce until hot and spoon over bread pudding.