Monday, April 26, 2010

Apple Bread Pudding

I made this delicious dish for the kids on Sunday morning. I only let it sit for an hour but it would benefit from sitting overnight.

Apple Saute
1/4 cup of butter unsalted + some for greasing the baking dish
3 medium apples (golden delicious are nice or any baking apple)
1/4 cup of organic cane sugar (or brown sugar)
1 teaspoon cinnamon

Chop apples into about one inch cubes or thin slices. Heat butter in a frying pan on medium, once melted add apples and sugar. Saute on medium-low until apples are softened and sauce is getting thicker. Take off the heat and set aside to cool.

Bread Portion
6 slices of bread (I use a twelve grain bread)
2 tablespoons of unsalted butter (softened)
1 teaspoon of organic cane sugar (or brown sugar)
1 teaspoon of cinnamon

Mix the softened butter with the sugar and cinnamon then spread on the bread. Cut the bread into large around 1 & 1/2 inch chunks. Place in a large bowl and add apple saute (if the apples are still a bit warm its ok). Combine gently until bread is lightly coated with sauce from the apples. Place in a greased baking dish.

Liquid Portion
1 teaspoon of vanilla
3 eggs (we use fresh eggs from neighbors free range chickens)
1 cup of milk
1/2 cup of ground flax

Whisk the vanilla, milk, eggs and flax together in a bowl. Then pour over the bread and apple mixture in the baking dish. Cover and let sit in the fridge for at least an hour, for the best results let it sit in the fridge overnight. Bake in the oven at 350F for 50 minutes covered with either foil or I use Corningwear dishes that have a glass lid.

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