I’m blown away by how easy this can be. I had been making small batches of bread pudding over the past year, I suppose, using mostly day-old loaves of the indigenous Market Basket Cinnamon-Raisin Swirl Bread (which is also awesome as French Toast, BTW…).
Preheat the oven to 350F.
- One apple (Macintosh works wonderfully)
- Two large eggs
- 1 1/2 C milk
- 1/2 C sugar
- 1/4 t cinnamon
- 1/4 t nutmeg
- 1 t vanilla extract
- 5-6 slices of cinnamon-Raisin swirl bread
- 1 T butter
Cut the bread into cubes about the thickness of one slice. Peel and core the apple, and pare into thin (1/8″) slices. Dredge the apple slice in sugar, cinnamon, and nutmeg.
Whisk the eggs until well blended, add vanilla and milk, and mix well.
Butter a 1 1/2 Qt ovenproof dish well. The remaining butter is dolloped onto the bottom of the dish. Fill the dish with the bread cubes, top with the egg mixture, taking care not to overfill. Push the bread down into the egg mixture.
Bake for 50-60 minutes at 350F. Pudding should spring back when depressed, and very little, if any, liquid remaining. Bake another 5-10 minutes as necessary.
Let it cool for a bit – it very much resembles lava when it comes out of the oven. It’s absolutely delightful with vanilla ice cream.
Here’s a photo of a batch last week (#coronavirus #self-quarantine) using a Cortland apple.