This bread pudding is the perfect introduction to autumn, filled with bites of tart green apples and the warm, comforting flavours of molasses and cinnamon.
Apple Bread Pudding
What you need:
- 1 lb (450 g) bakery white or challah bread, crusts removed (optional), cut into 1-inch cubes
- 1 apple, peeled and cut into 1/2-inch pieces
- 1 cup (180 g) raisins
- 4 large eggs
- 3/4 cup (170 g) Redpath Granulated Sugar
- 1/4 tsp (1 g) cinnamon
- 1/8 tsp (0.5 g) freshly grated nutmeg
- 1/8 tsp (0.5 g) ground ginger
- 1/4 tsp (1 mL) pure vanilla extract
- 1/4 tsp (1 g) salt
- 3 1/2 cups (830 mL) whole milk
- 2 tbsp (30 mL) fancy molasses
- 1/4 cup (28 g) sliced almonds
- Redpath Golden Yellow Sugar, for sprinkling
How to prepare:
1. Preheat the oven to 350°F (175°C). Slice bread into cubes, then spread on a baking sheet and toast in the oven for 6-7 minutes, until crisp. Set aside.
2. Generously butter a 9×13-inch deep baking dish, then set aside.
3. Core the apple, then slice into cubes.
4. Transfer the toasted bread cubes to the prepared baking dish. Add in the apple cubes and raisins, then mix together until evenly distributed. Set aside.
5. Crack eggs into a medium bowl, then whisk in the sugar. Whisk in the ground spices, vanilla and salt.
6. Place the molasses and several spoonfuls of the milk in a small saucepan over low heat, stirring constantly until the molasses melts to combine with the milk. Add the molasses mixture to the rest of the milk in a large bowl and whisk until blended. (Heating the molasses with the milk beforehand helps distribute it throughout the batter.)
7. Pour the egg mixture into the milk and molasses, then whisk to combine.
8. Pour the wet ingredients over the bread mixture, nudging the bread around a bit to make sure it soaks over the pieces. Let stand for 5 minutes. Sprinkle the almonds and a bit of brown sugar on top. Bake in the centre of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.