Apple Orchard Bread Pudding

This recipe is from Robin Hood's 10th Anniversary 1992 cookbook. This pudding has a wonderful texture and flavor. Pour warm maple syrup on top to perfect this dessert. Note: To test doneness, insert a knife in the centre and it should come out clean.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 7  slices  raisin bread, cubed
• 2  cups apples, peeled, cored and chopped (2-3)
• 3  eggs
• 1 (385 ml) can 2% evaporated milk (partly skim)
• 1  cup water
• 2⁄3 cup granulated sugar
• 1  teaspoon vanilla
• 1⁄2 teaspoon cinnamon
• 1⁄3 cup pecans, chopped
•  maple syrup, warmed

Directions

1. Combine bread cubes and apples in a large bowl.
2. Beat eggs in large bowl. Stir in evaporated milk, water, sugar, vanilla and cinnamon. Pour over bread mixture, moistening bread completely.
3. Place in greased 8" square or 9" round baking dish. Sprinkle with chopped nuts.
4. Place dish in a larger pan. Fill pan with hot water to 1" up sides of pudding dish.
5. Bake at 350 deg. F. for 60 - 65 minutes, or until set and top is golden. Serve warm with maple syrup.