Apple Cinnamon Bread Pudding
Bread puddings are one of our most favorite ways to use up leftover/stale bread. While you probably associate brioche with bread pudding, we are here to tell you that sourdough works wonderfully as well! Running with the season we’ve put together a simple apple cinnamon bread pudding recipe, perfect for an evening gathering or a weekend brunch. We used honey crisp apples here but feel free to use granny smith as well. A scoop of vanilla ice cream on top is highly recommended!
- 3 medium size apples, cored, peeled and chopped
- 250 grams (about 1/4 of a loaf) For the Love of Bread sourdough batard, roughly torn into small chunks
- 3 eggs, beaten
- 1 1/2 cups whole milk
- 1/2 cup double cream
- 2 tsp vanilla extract
- 1/4 cup + 2 tbs caster sugar, divided
- 1/4 cup light brown sugar
- 2 tsp ground cinnamon, divided
- 1/4 tsp salt
- room temperature butter for greasing
Preheat the oven to 350F/177C. Place the sourdough bread chunks and chopped apples in a large bowl. In a separate bowl whisk the eggs, milk, cream, vanilla extract, 1/4 cup caster sugar, light brown sugar, 1 teaspoon cinnamon and salt till combined. Pour the egg mixture over the apples & bread chunks and mix to combine. Let sit for 20 minutes, mixing occasionally.
Grease a medium size baking dish with butter and pour the apple bread pudding mixture into the dish, press down using a large spoon till evenly dispersed. Sprinkle the remaining 2 tablespoons of caster sugar and 1 teaspoon of cinnamon on top. Bake in the oven for about 50-55 minutes until just golden and firm.
Serve warm and enjoy!