Recipe by Barb G.
This a very good bread pudding, try adding dried apricots or other dried along with apples for a different variation. The recipe comes from Abel's Apple Acres & KCRA TV. Use splenda for diabetic's.
Top Review by Sackville
We thought this was good but needed some tweaking. Even after adding an extra cup of milk and an extra egg there wasn't enough liquid to soak all the bread and some of it ended up baking to a more crispy than tender texture. Other bits where the sauce had soaked it were lovely and we really enjoyed the apples at the bottom. Wonderful with vanilla ice cream! I think with maybe double the amount of milk and eggs this would be perfect, although we did use a fairly crusty whole-wheat baguette, and maybe this made a difference in how much liquid the bread was abble to soak up.
- 1 tablespoon butter, for baking dish
- 2 baking apples, peeled, cored and sliced
- 1⁄3 cup sugar (you may want more or less depending on the apples being used.) or 1⁄3 cup Splenda sugar substitute (you may want more or less depending on the apples being used.)
- 2 tablespoons white wine or 2 tablespoons apple juice
- 2 cups bread (slightly stale baguette is ideal)
- 1 1⁄2 cups light cream (fat free half & half works great if using milk add a little butter.)
- 2 eggs, beaten
- orange zest or lemon zest
Directions See How It's Made
- Variation; try adding some dried fruit, such as apricots, cherries or dates to the pudding with the apples.
- Butter a 5-cup ovenproof dish with butter.
- Place apples in bottom of dish, then sprinkle half of the sugar over them.
- Pour wine or apple juice over the apples.
- Add the bread slices, pushing down with your hands to flatten them slightly.
- Mix the cream with eggs, the remaining sugar, and pour over the bread.
- Add Zest to the top, over bread and egg mixture.
- Set aside and to soak for a minimum of 30 minutes.
- Bake in Preheated 350-degree oven for about 25 minutes, until golden and set (inserted knife comes out clean).