Prep 20 mins
Cook 45 mins
This apple bread pudding is heavenly served warm with whipped cream! No eggs added. From the "Too Hot Tamales" chefs Mary Sue Miliken and Susan Feniger, whose culinary pedigrees are steeped in Latin cuisine. Posted by request. I hope you enjoy!
- 8 tablespoons unsalted butter
- 1⁄2 loaf French bread or 1⁄2 loaf baguette, with crust, cut into small cubes
- 1 lb brown sugar
- 1 1⁄2 cups water
- 1 1⁄2 teaspoons ground cinnamon
- 2 large granny smith apples, peeled, cored and chopped
- 1 cup walnuts, chopped
- 1⁄2 lb cream cheese, chilled and chopped
- crema or heavy cream, for serving
- Preheat oven to 350 degrees. Butter a 9-by-13-inch glass casserole.
- Melt butter in a saucepan, add bread cubes and stir to coat evenly. Spread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp.
- Remove bread and turn oven temperature up to 400 degrees.
- Combine sugar and water in a saucepan and bring to a boil. Remove from heat. Stir in the cinnamon and set aside.
- In a large mixing bowl, combine apples, walnuts, cream cheese and bread cubes. Drizzle with reserved sugar syrup and mix to evenly distribute. Transfer to prepared pan.
- Bake, uncovered, stirring occasionally, for 15 minutes. Bake an additional 5 minutes, without stirring, until th top is golden brown and crusty and liquid is almost gone.
- Serve warm with pitchers of crema or cream for adding at the table.