Tomato Head’s Sour Apple Bread Pudding

After a few weeks off from her appearances on WBIR, Mahasti started today by presenting a seasonally-scrumptious sweet to viewers. This recipe offers a wonderful way to use good bread that has just passed its prime and breaks away from the predictable apple pie dessert.


Tomato Head’s Sour Apple Bread Pudding

6 cups stale bread, cubed
3 cups granny smith apples, cored and diced
2 cups cream
1 cup milk
3 eggs
3 egg yolks
1/3 cup sugar
1 tsp vanilla
½ tsp cinnamon

In a large bowl whisk together cream, milk, eggs, egg yolks, sugar, vanilla and cinnamon. Add cubed bread and diced apples and toss well. Allow mixture to sit for about 3-4 minutes so bread can absorb cream mixture.

Meanwhile, lightly grease an 8 x 11 Pyrex dish. Pour bread mixture into prepared dish. Place baking dish on a cookie sheet. Place cookie sheet in oven and fill to rim with water. Bake in a 350 degree oven for 1 – 1.5 hours. Remove Pyrex dish from oven and allow pudding to sit for about 5 minutes. Serve hot with ice cream.

Leave cookie sheet in oven, until water cools before removing and pouring out water.

Serves 6 -8 people.