Maple Apple Cranberry Bread Pudding
I didn’t originally intend to blog this recipe, but my coworkers all loved this bread pudding so much. They said I should DEFINITELY blog it, so I relented. It’s such a simple recipe to put together. I threw it together right away when I got up, went and took my shower and got the kids up, and it was ready to go by the time we were.
This bread pudding was an attempt to “save” some apple quick bread I’d made that didn’t turn out like I wanted. Here I was, faced with bunches of quickbread that I really didn’t want to toss out, but I didn’t want to eat either, and I would rather die than serve something so not-up-to-par to my friends. (Yeah, I have this tendency to be hyper critical of food.)
So I found a few cranberries in my freezer, some apples in my fridge and transformed my quick bread into a great big, warm, comforting bread pudding. It was still warm and wonderfully fragrant when I carried it into work.
- 8 - 9 cups of cubed apple, pear, or cranberry quick bread, coffee cake or muffins
- 2 apples, peeled, cored & chopped
- 1 cup roughly chopped cranberries (fresh or frozen)
- 2 cups milk
- 4 eggs
- 2 Tablespoons maple syrup
- Preheat oven to 350 F.
- In a large casserole dish, toss the quick bread or muffins with the apples, cranberries and milk. Let sit for about 15 minutes, stirring occasionally to get all the bread a good soaking.
- Whisk the eggs till smooth, then add in the maple syrup. Pour the eggs over the pudding and stir to mix them in well.
- Bake for 50 - 60 minutes or until the pudding is set.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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