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.
Ingredients:
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
Instructions:
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.
May 8, 2011
Apple Nut Bread Pudding
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment