May 19, 2012

Apple Cinnamon Raisin Bread Pudding

This was the first bread pudding I ever liked. I made got the recipe from my Smoothing The Way group in May 1993, made it once and didn't like, but I decided to list it here and try it again. Chances are good that I used some substitute.

8 eggs, beaten
4 cups milk
2/3 cup sugar
1 tbsp cinnamon
1½ tsp vanilla
8 cups Pepperidge Farm French Toast Swirl bread, cut into cubes, set out for 4 hours to dry out
2/3 cup raisins
2/3 cup dried apples, cut up

In a mixing bowl, beat together eggs, milk, sugar, cinnamon, and vanilla. Place the semi-dry bread cubes in the crock pot, layering alternately with raisin and apple mixture. 3 layers distributes it evenly. Pour the egg mixture over the bread, raisins, and apples. Cover, place into refrigerator for 2 hours, then place into crock pot and cook for 2½ to 3 hours.

Caramel Maple Rum Sauce:
½ cup packed brown sugar
1 tbsp cornstarch
½ cup heavy whipping cream
2 tbsp 100% pure maple syrup
1 tbsp butter
½ tsp vanilla
1 tbsp rum extract (more or less to suit your taste)

In a heavy saucepan, mix sugar and cornstarch. Stir in ¼ cup water. Stir in cream and maple syrup. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in butter, vanilla and rum extracts. Serve warm or cool over the bread pudding. Can also be used over cheesecake or ice cream. This recipe makes 1 cup of sauce, make more sauce for bigger group.

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