There's an annual tradition at the library I work at, the University Librarian invites all of the library staff over to her house and cooks dinner for us all. She asks that we all bring a favourite dessert to share. This is the first year since I've started at this library that I've decided to go to this party. So tonight I made my dessert for it, I'm taking an apple cinnamon bread pudding. I was originally going to write the last Jingle Bell tag post tonight but making the bread pudding took so long that I'm too tired to write about my favourite couples so I decided to post a photo of my bread pudding and the recipe instead!
This recipe is a slight adaptation of Anna Olson's Green Apple Bread Pudding.
Apple Cinnamon Bread Pudding
- 5 Tbsp unsalted butter, melted
- 1 loaf of crusty bread, cubed (with the ends removed) [You can use white, whole wheat or a mixture of both]
- 1 cup green apple, peeled and diced [approx. 1 medium sized Granny Smith apple will do]
- 3 Tbsp raisins
- 2 egg yolks
- 2 whole eggs
- ⅓ cup cinnamon sugar [2 parts sugar to 1 part cinnamon]
- 1 ¼ cup whipping cream
- 1 cup milk
- tsp vanilla extract
- 4 Tbsp Irish cream (optional)
- extra cinnamon sugar, for sprinkling over the top
- maple syrup, for glazing
- Preheat your oven to 350° F.
- Brush the bottom and sides of a 9-inch square baking dish [I use the aluminium kind so I don't have to worry about bringing a dish home after a potluck] with half of the melted butter.
- Mix bread cubes, apples and raisins together with remaining melted butter and scoop the mixture into your baking dish.
- Whisk together 2 egg yolks, 2 whole eggs and your cinnamon mixture sugar [If you'd rather mix the Irish cream in here instead of drizzling it over the top give it a go - we plan to next time] in a second bowl. Mix in the cream, milk and vanilla.
- Pour the wet mixture over the bread cube mixture in the baking dish and press down gently on bread to help soak in.
- Let stand for about 15 minutes. If you wish, drizzle Irish cream over the top layer.
- Place baking dish in a water bath so that water comes about halfway up the side of your baking dish and sprinkle your remaining cinnamon sugar over the top layer.
- Bake for 50 to 60 minutes, until the center of the pudding springs back when pressed.
- Remove baking dish from water bath. Brush maple syrup over surface of pudding while still warm.
This dessert is best served warm but it does also work well when baked the night before a potluck event.
Yields 1 9-inch square baking dish.