Su Johnson, who submitted this recipe for Apple Raisin Breakfast Bread Pudding, calls it “a sweet alternative to a breakfast egg casserole.” Because it has to be prepared the night before it is served, she recommends it for family get-togethers and showers, but really any ambitious brunch will do.
Apple Raisin Breakfast Bread Pudding
1 cup milk
½ cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 (16-ounce) loaf cinnamon raisin bread cut into 1-inch cubes
2 Granny Smith apples, peeled and sliced
1 cup brown sugar
1 teaspoon ground cinnamon
¼ cup melted butter
1 Granny Smith apple, peeled and diced
The night before serving, beat the eggs in a mixing bowl. Whisk in the milk, heavy cream, vanilla, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture – about 5 minutes. Place the 2 sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter. Toss to evenly coat. Grease a 9-by-13-inch baking dish and arrange prepared apple slices evenly into the bottom of the greased dish; spoon the bread mixture over the top. Cover the dish with foil and refrigerate overnight.
The next day, preheat an oven to 375°. Sprinkle the diced apples over the bread pudding and cover again with the foil. Bake until the bread is no longer soggy – about 40 minutes. Remove the foil and set the oven to broil. Broil until golden brown on top, about 5 minutes. Remove and let stand 5–10 minutes before serving. May be served with maple syrup.
— Su Johnson
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