Apple and Currant Bread Pudding: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=40-50 min @ 350° |Source=''Baking with the St. Paul Bread Club'' (pg 98-99) |Yield=6-8 servings |Rating={{Delicious}} }} === Ingredients === * 6 large eggs, lightly beaten * 1 c lowfat milk * 1 1/2 T maple syrup * 1 t vanilla extract * 4 c bread pieces or cubes (about 8 slices) * 2 medium apples, peeled, cored, and diced * 1 c currants * 1/2 c sugar * 2 t cinnamon * 1/2 t nutmeg === Preparation === Preheat oven to 350°. In a..." |
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Give egg mixture a final stir, and pour over the bread as evenly as possible, gently pressing to submerge the bread. Bake for 40-50 minutes or until lightly browned and set. Let cool 10 minutes before serving in bowls. | Give egg mixture a final stir, and pour over the bread as evenly as possible, gently pressing to submerge the bread. Bake for 40-50 minutes or until lightly browned and set. Let cool 10 minutes before serving in bowls. | ||
This is especially nice with a scoop of ice cream or drizzled with half-and-half. | This is especially nice with a scoop of ice cream or drizzled with half-and-half. Even better is drizzling with a [[Rhubarb Bread Pudding with Whiskey Sauce#Whiskey Sauce|whiskey sauce]]. | ||
=== Notes === | === Notes === | ||
Latest revision as of 23:03, 20 December 2025
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 40-50 min @ 350° |
| Source | Baking with the St. Paul Bread Club (pg 98-99) |
| Yield / serves | 6-8 servings |
| Rating | Delicious |
Ingredients
- 6 large eggs, lightly beaten
- 1 c lowfat milk
- 1 1/2 T maple syrup
- 1 t vanilla extract
- 4 c bread pieces or cubes (about 8 slices)
- 2 medium apples, peeled, cored, and diced
- 1 c currants
- 1/2 c sugar
- 2 t cinnamon
- 1/2 t nutmeg
Preparation
Preheat oven to 350°.
In a medium mixing bowl beat eggs, and then add milk, maple syrup, and vanilla. Mix well. In a small bowl mix sugar, cinnamon, and nutmeg.
Spread half the bread pieces in a greased 9-by-9-inch pan. Add a layer of half the apples slices, half the currants, and half the sugar mixture. Repeat with remaining bread, apple, currents, and sugar mixture.
Give egg mixture a final stir, and pour over the bread as evenly as possible, gently pressing to submerge the bread. Bake for 40-50 minutes or until lightly browned and set. Let cool 10 minutes before serving in bowls.
This is especially nice with a scoop of ice cream or drizzled with half-and-half. Even better is drizzling with a whiskey sauce.
Notes
- You can also combine the ingredients the night before, store covered in the refrigerator, and then bake the next day.
