Apple Buttermilk Bread Pudding
This is the first of many bread puddings to be posted this season.
I usually don't post 2 dessert recipes in one week, but why not? It's apple time.
I love apple season, and we have a lot of nice varieties to pick right here in NJ.
This is a delicious apple bread pudding recipe, and it's made with buttermilk.
You don't have to use buttermilk (you can use whole milk), however, it makes this delectable treat even more moist and delicious.
I like to use challah bread, which is an egg bread made for the Sabbath.
Feel free to use any kind of bread, as long as it's stale, and any variety of apple.
You can't go wrong with Granny Smiths for baking.
Loosen your belts, cause this is not a light dessert.
You can make a hard sauce for the bread pudding, but do I really need those extra calories?
Some vanilla ice cream or whipped cream is fine, you be the judge.
Apple Buttermilk Bread Pudding: (adapted from TBD)
1 loaf of stale bread (I used a loaf of challah), cut into 1” cubes or pieces
2 3/4 c. buttermilk (or whole milk)
1 tsp. cinnamon
1 tsp. vanilla
2 tbsp bourbon (optional)
3 tbsp. light brown sugar
4 large apples (peeled, cored and cut into 1/2" cubes)
2 tbsp. butter
1/2 cup pecans
2 tbsp. light brown sugar
1 tsp. cinnamon
Whisk eggs, buttermilk, vanilla, cinnamon, and sugar together in a large bowl. Add the bread, mixing, well to ensure proper absorption. Cover and let it sit in the fridge while you do the rest.
Preheat oven to 350F degrees and butter a 9 x 9” metal or glass, baking dish or loaf pan.
In a pan over medium heat melt the butter and sugar. Then add the apples, nuts and cinnamon and cook, stirring occasionally until soft. Set aside to cool.
Take your bread mixture out of the fridge and add half of the cooled apples to it. Pour this mixture into your baking dish.Top the mixture with the remaining apples and cover with foil. Place in the oven for 30 minutes.
Take off the foil and bake for another 30 minutes, until it is puffy and golden.
This is SO good! It freezes well too!