Rich and flavorful Apple Bread Pudding has a creamy-spicy goodness that will leave you wanting seconds. Serv with a caramel topping and a dollop of whipped cream or simply leave as is. Perfect dessert for those crisp Fall or Winter evenings.
1/2 cupapple (chopped)Granny Smith apples are my favorite for this recipe.
1/2 cupraisinsRegular raisins or golden raisins work equally well.
1/2 cupchopped pecans for topping
Instructions
Peel and dice 1/2 cup apples. Set the apples and raisins aside.
Combine the sugar, nutmeg and cinnamon.
Butter one side of each piece of the toast.
Sprinkle sugar mixture onto each piece of the buttered, toasted bread. Be sure to use all the mixture.
Sandwich two pieces together, the sugared side facing in. Do all the pieces.
Cut each sandwich into four squares. You can trim the crusts off if you wish. I leave mine on.
Place into prepared 8 x 8 baking dish that has been sprayed with a non-stick cooking spray. The squares should be in a single layer.
Sprinkle the 1/2 cup raisins and 1/2 cup diced apples over top of the toast squares.
Whip the 5 eggs in a bowl or large mixing cup. You just want to make sure they are mixed well.
Combine the 12 oz. can evaporated milk, 2 cups regular milk and 1 T. vanilla with the beaten eggs.
Pour milk mixture over the toast squares evenly.
Bake in a 350-degree pre-heated oven for approx. 45 min. Start checking it after 30 minutes as all ovens tend to vary. A knife inserted in the center should come out clean when it is done.
Remove from oven and allow to cool.
When ready to serve, you can top with a caramel or butterscotch ice cream topping. A dollop of whipped cream finishes this yummy dessert nicely.