Cinnamon-Raisin Bread Pudding with Apples!

Good morning and happy Monday to all you awesome people! Yesterday I went on a bit of cooking spree, but as you all know, I make dessert before dinner. And this will last for 2-3 days hopefully.  Thought I’d open up to welcome everyone on a beautiful Monday here (before the last snowstorm of the year hits tonight)…That last one of the year is purely my hopes though..

I’ve never done bread pudding in my life! Never tasted in my life but it does look like all kinds of delicious.  So I went out and bought some cheap whole wheat Weight Watchers cinnamon-raison bread that was on special at the grocery store.  I never usually buy that but if I messed up at least I’d know it was with unexpensive bread, right? Plus, it has to be healthy at the very least.

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I got this recipe out of Looneyspoons cookbook.  Its by Janet and Greta Podleski and you know what funky name she gave this recipe? Puddin’ on the Ritz! Cute, right?

Here’s the recipe! Also I have put stars next to ingredients from the recipe that I changed and the alternatives will be after the recipe:

Serves 6 (if you cut it in bigger pieces than I did)

Ingredients:

4 cups cubed cinnamon-raisin bread

1 cup peeled and chopped Granny Smith apple*

1/2 cup packed brown sugar

2 eggs

1 cup 2% evaporated milk*

1/2 cup skim or 1% milk*

1 1/2 tsp vanilla

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

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Instructions:

1) Preheat oven at 350F.  Spray an 8×8 inch baking pan with cooking spray and set aside

2) Toss bread crumbs and apples together in a large bowl.  In a separate bowl, whisk together brown sugar and eggs.  Add evaporated milk, skim milk, vanilla, cinnamon and nutmeg.  Whisk again.

3) Pour milk mixture over bread cubes and apples.  Mix well.  Let stand for 15 minutes for bread to absorb liquid.

4) Transfer mixture to baking pan.  Make sure apples are evenly distributed throughout pan.  Bake for 50 minutes, until bread is a deep golden brown and puffed up.  A knife inserted in the center should come out clean.  Slice into 6 squares and serve warm.

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It was relatively easy to make.  For the modifications, first of all, I did not have Granny Smith apples so I used Royal Gala.  As for milk, I replaced it with almond milk and as for the evaporated milk, it was melted vanilla coconut milk ice cream that I used.  I think it actually didn’t do it much harm.

I thought the taste was pretty good.  Not too sweet and the texture was pretty interesting.  I’m not exactly sure if its really that but I will try the banana bread pudding next.

Is this what bread pudding should look like? If you know, please tell me! It was a pretty good first experience.  Do you know any other substitutes for evaporated milk?

6 thoughts on “Cinnamon-Raisin Bread Pudding with Apples!

  1. I used to make bread pudding all the time with stale bread. My Nan made it when I was a girl. It doesn’t have to be evaporated milk, whatever substitute you use should be fine. I use Lactaid skimmed milk. I also use lots more spices and mash the bread after it has soaked. You can use chunks of bread or bread crumbs. The texture is a little different. This was a recipe to use up old bread, so I think it’s okay to use whatever you’ve got in the pantry/larder. I like the addition of apples.

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    • Yup, I had ran out of bread at home or else it would be using old bread. haha! I don’t take Lactaid though, even though I’m lactose intolerant. But it would be a good substitute. I’ll keep that in mind.
      The apples really give it a nice texture 😉

      Like

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