Apple Bread Pudding
Some people don’t like bread pudding that sits square and angular on a dish. They prefer it wet and creamy like tapioca. No, thank you. I want mine perched on my plate in any form of parallelogram. I’ll even take a triangle of bread pudding or an octagon, just don’t try to feed me that mushy stuff that feels in my mouth as if it needs another half hour in the oven. But please, oh please, do dump whiskey hard sauce all over it if you like. The tipsier I am when I’ve polished it off, the better.
This bread pudding was made with a batch of my Spiced Apple Cake. It will not make you tipsy, but I hope it will make you smile.
3 whole eggs
1 c. whole milk
1/2 c. turbinado sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon + a little extra for sprinkling before it goes in the oven.
1/2 tsp. pink Himalayan salt
Heat oven to 350 degrees F.
Slice the apple cake.
Layer it back into the pans or pan it was baked in.
Beat together the remaining ingredients.
Pour the mixture over the cake in the pan (s).
Sprinkle a little cinnamon over the soaked cake.
Bake in the center of the oven for approximately one hour, or until a knife inserted into the center comes out clean.