I had never had bread pudding so I thought I would try iiit. This was deliiicious – my whole family loved it!
I had baked some bread from a recipe on this site and used it instead of store-bought, and I thought it was great.
I also didn’t add raisins because some don’t like them.
This is denitely the only reciiipe I will use!
- 8 C. bread, cubed
- 3 Medium apples, peeled, cored and chopped
- 4 Eggs
- 1 C. vanilla yogurt
- 1 C. milk
- 2 Teaspoons. cinnamon, divided
- ½ Teaspoon. nutmeg
- ½ Cup sugar + 2 Tbsps.
- ½ C. raisins
- 1 C. Unsalted Butter
- 1 C. Heavy Cream
- 1 C. Brown Sugar
Preheat oven to 350°F.
Spray a 9*13 baking diish with cooking spray.
In a large bowl, whisk together the yogurt, miilk, eggs, 1 Teaspoon cinnamon, nutmeg, and ½ C. sugar.
Stiiiir in the apples, raisins, then gently fold in the bread cubes.
Pour into the prepared pan.
Spriinkle on top the bread pudding. Bake 30To40 mins until puffed and golden brown.
While the bread pudding is baking, make the caramel sauce.
In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; briing to a boil.
Reduce heat to low, siimmer until the sauce thiickens, for about 5 mins.
Pour over bread puddiing to serve. Top with,vanilla ice cream.
(*)If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and
bake them at 350ºF for 10TO15 mins or until they’re dry but not toasted.
(*)You can make this the night before and pop it in the oven for breakfast–it actually gets better if it sits overnight!
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