May 8, 2011

Apple Nut Bread Pudding

The way I see it, you really have only two options for leftover challah: French toast or bread pudding. Sure, you could take the easy way out and have a lot of sliced toast for a few days, but c'mon...isn't custardy goodness always a better choice?

We had half of a loaf of whole wheat challah left after Shabbat dinner, so Alex asked for bread pudding. I hopped over to one of my favorite sites, King Arthur Flour, and found this recipe that fit perfectly, as I already had all the ingredients on hand! Chop, mix, stir, bake and 35 minutes later, we're enjoying hot and cinnamony apple walnut bread pudding.

3 cups 3/4-inch bread cubes, made from stale bread
2 large eggs, beaten
1 cup milk (or light cream)
1/4 cup boiled cider (for the most pronounced apple flavor), cider or apple juice
2 teaspoons vanilla
1/2 cup brown sugar, firmly packed
1 1/2 teaspoons apple pie spice, or 1 teaspoon cinnamon and 1/2 teaspoon nutmeg
1/2 cup raisins
1 cup diced unpeeled apple
3/4 cup chopped walnuts, lightly toasted
2 tablespoons butter or margarine, melted


Preheat oven to 325. In a large bowl, combine all ingredients except melted butter.

Spread in a buttered 9 x 9-inch baking dish. Drizzle with melted butter.

Bake for 35 minutes, or until no liquid shows and pudding appears firm. Serve warm, or refrigerate until ready to serve, then reheat.