This is really a breakfast (toast) combined with dessert (bread pudding), but it’s scrumptious nonetheless. The fragrance of apples and cinnamon will permeate your kitchen when you bake this so it’s a totally fabulous thing to serve when you have people coming over for a brunch. Mouths will water until it’s done, then everyone will continue to tell you how good this is. Is there really anything more you can ask for in a recipe?
Did you know: Cinnamon is actually a bark from a tree and ridiculously high in antioxidants. Sprinkle it on cereal, on your morning latte or in hot chocolate for a boost. It’s used in savory cooking in some parts of the world as it lends a warm spiciness to dishes such as soups and stews.
Ingredients:
2 cups whole milk
1 cup sugar
4 large eggs
3 tbsp unsalted butter, melted
1/4 tsp ground cinnamon
1/8 tsp salt
7 slices crustless white bread, toasted and cut into 3/4-inch cubes (about 3 1/2 cups)
1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes
2/3 cup raisins
Additional ground cinnamon
Directions:
Preheat oven to 350°F. Butter 11×7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
(makes 4 servings)
