Ok, the Apple Cider Cinnamon Raisin bread made 2 loaves. There are just 2 of us in this house. That means we are going to have bread go bad if I don’t do something with it. A couple of things come to mind. French toast- this bread would be really yummy for that, but I’ll have to try that another time. Cause I’m thinking bread pudding. When is the right time to eat bread pudding? Dessert? Breakfast?
Oh well- I’ll leave that question up for debate!
Seen as how I am still on the apple cider kick (just bought another gallon yesterday!), I wanted to add a little more apple cider flavor to the bread pudding. So I added apple cider to the custard mixture. Along with the apple cider bread- this is a sweet treat without being too sweet.
Apple Cider Bread Pudding
Makes a 13×9 pan
1 loaf apple cider cinnamon raisin bread, cubed (or 8 cups stale bread)
1 cup raisins
4 large eggs
3/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 cups half and half (or milk works just fine)
1 cup apple cider
Preheat oven to 350 degrees.
Grease a 13×9 pan (I line mine with aluminum foil, then grease the foil).
In a large bowl, mix together bread and raisins. Set aside. In another large bowl, whisk together the eggs, brown sugar, cinnamon, nutmeg, and salt. Add in the half and half and apple cider. Whisk till combined. Pour egg mixture over the bread and raisins. Stir well to get all the bread moist. Pour into the prepared pan and let rest for 15 minutes. Gently push bread down into the custard mixture. Bake 40-50 minutes or until a knife inserted into the center comes out clean. Remove from oven and let rest for 10-15 minutes.
You can enjoy this as is, or top it with maple syrup or powdered sugar- if serving for breakfast. If serving for dessert, a dollop of vanilla or cinnamon ice cream would be great. I ate mine with leftover caramel sauce and a spoonful of Cool-Whip (cause I’m cool like that!).
Question of the day: Is bread pudding best eaten for breakfast or dessert?
Made with love, not calories!