Apple and Currant Bread Pudding

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.