Saturday, January 26, 2013

Apple Pie Bread Pudding

When Daddy has a late night at work, we lean toward the unconventional for our threesome dinners...

...and a favorite for us is breakfast for dinner (something Daddy doesn't always jump at). Our latest out-of-the-box dinner together found us making fried sweet potatoes with lemon thyme (also not topping Daddy's favorites list... I know!), and an apple pie bread pudding.

My help in the kitchen this particular night was even a bit out of the ordinary, but it was much appreciated. It's amazing how much this little guy understands. He was a great helper.

After patiently waiting for everything to first become bubbly and hot, then cool enough to eat, our apple pie bread pudding was finally almost inhaled by my sweet helper and his Big Sister, leaving scant leftovers for Daddy... though what does remain will make an awesome breakfast for, well, breakfast, too.

Apple Pie Bread Pudding
Makes enough for 6 adults, or Audrey, Henry, and some for Mama and Daddy

For the custard:
4 large eggs
1/2 cup sugar (we've been using organic coconut palm sugar lately)
1/4 tsp salt
1 tsp vanilla
2 1/2 cups whole milk, scalded

1/2 (ish) loaf of stale French bread

2 small Granny Smith apples*
juice from 1/2 lemon
2 tsp cinnamon 
1/2 tsp ground allspice
1-2 squeezes good honey (about 2 TBS)

Heat milk just to steaming (do not boil) either in small pot on stove top or in microwave in heat-safe container (it took ours 1.5 mins). In separate bowl, beat eggs, sugar, salt, and vanilla. Very slowly add scalded milk to egg mixture while constantly beating. Tear stale bread and push into custard mixture, and after all pieces have been submerged, allow to sit until very soggy. Preheat oven to 375 degrees F and spray a 9" square baking dish with non-stick spray. 

In large bowl, toss cored, chopped apples (peel or don't, up to you) with lemon juice, cinnamon, allspice, and honey (in the pics we used Gala apples because that's what we had, but they were too soft and too sweet, Granny Smith is the only way to go, in my opinion). 

Pour about a cup of apples and cinnamon-y juice on the bottom of baking dish. Pour bread and custard mixture on top, then pour the rest of the apples and juices on top of that. Gently fold apples into bread mixture here and there so that some are mixed in and some remain on top with their syrup.

Bake, uncovered, on a rack in the bottom half of the oven until golden brown, bubbly, and puffy, about 35-40 mins. Allow to rest for about 5 mins before serving. Serve warm with a drizzle of maple syrup, some fresh whipped cream, or even a scoop of ice cream!

We always miss Daddy when he's late, but this made it seem a little bit better this time. Honestly, I think it could make almost anything seem a little bit better. 


*Post edit: I would highly recommend thinly slicing, or even dicing the apples, because larger chunks as in the pictures above tend to bake al dente, if not downright firm, which may not be what some look for in something touting "apple pie..." This may actually be a great candidate for any extra filling leftover from a sauteed apple pie that might have ended up in the freezer after putting up all those autumn apples!

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