Apple Pie Bread Pudding

Bread pudding was something my mother made quite often.  It was her way of using up stale bread, especially homemade bread with no preservatives.  I saw this recipe on FB and it intrigued me, but of course, I did change it up a bit to make it.  I think my Mother would call this dessert "Poor Man's Apple Pie!"

Bread pudding is popular in many countries; in the Philippines it's made with bananas and in Mexico, it is served at Lent and called Capirotada.  Mostly it is a dessert, but I have been known to make a savory one as well.

Apple Pie Bread Pudding

6 slices of white bread, cut in cubes
3 large eggs
1/2 cup Half & Half
1 tsp. Vanilla extract
2 tsp. Apple Pie Spices (or you can use 1 T ground cinnamon)

In a bowl, whisk the eggs, half & half, vanilla and spices together.  Add the bread cubes and use a rubber spatula to make sure they are completely coated.

All the bread to sit while you fix the apple filling, soaking up all the liquid.  Meanwhile, preheat oven to 350F-degrees (175c).  I used a 10-inch iron skillet to bake mine pudding in, but you can use a round baking pan as well.  Place 4T of unsalted butter in the skillet and place it in the oven to melt. Remove from oven and spoon the bread into the pan, pressing down slightly.

Apple Filling:

3 Granny Smith Apples, peeled, cored and cut into 1/2-inch pieces
1 cup firmly packed light brown sugar
3 T cornstarch

In the same bowl, place chopped apples, brown sugar and cornstarch in it.  Stir until the apples start to release their juices and the mixture is thoroughly combined.

Spoon on top of the bread cubes and pressing down lightly.  Bake in the preheated oven for 40 minutes or until the apples are soft and golden brown.

To serve, slice in wedges.  You can add a scoop of vanilla ice cream (I didn't have any) and drizzle with caramel sauce, which is what I did.  It was wonderful and brought back memories of my mom's bread puddings. Enjoy!