Saturday, November 8, 2008

Apple and Rum Raisin Bread Pudding

This bread pudding is from Baking Bites. It was really easy to make, and Nick liked it a lot. The original recipe is below with my changes/comments in parentheses.

1 tbsp butter
2 large baking apples (I used Fuji)
4 cups cubed white bread (I used Hawaiian Bread)
2 cups milk (I used 2%)
3 tbsp brandy (I used rum b/c we did not have brandy)
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla
1/4 teaspoon ground cinnamon
1/8 tsp grated nutmeg
1/4 cup raisins or pecans

Peel and core apples. Chop apples into cubes, but precision is not required and the pieces can be fairly large.
Heat a small frying pan over medium-high heat and add apples and butter. Cook for about 5 minutes, or until apples are light golden and just barely tender. Set aside to cool slightly.
Preheat oven to 350F. Lightly grease an 8×8-inch square baking pan.
Place bread cubes in a large bowl.
In a medium bowl, whisk together milk, brandy, sugars, eggs, vanilla and spices. Pour onto bread cubes along with apples and raisins (or pecans, if using). Stir gently with a spatula to wet mixture and let stand for about 10 minutes. Pour into prepared pan, spread evenly.
Bake for 40-50 minutes, until a sharp knife inserted into the center of the pudding comes out clean (a couple of crumbs are ok).
Cool for at least 15 minutes before serving. Serve warm, at room temperature or chilled.

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