Thursday, November 10, 2011

Apple-Pecan Bread Pudding

A few days ago, we helped at a spaghetti dinner cancer benefit and at the end of the night, they sent us home with three giant loaves of french bread that were left over.  We used one loaf just for bruschetta, but by the second day, we were sitting on two loaves of stale bread.  It was bread pudding or stuffing... and since I actually had all the other ingredients at home (from the previously posted baked pumpkin recipe), I decided to go with bread pudding.  I really had wanted to use whiskey in it, but hadn't realized that Justin had finished the Jameson, so I used what we had - rum.  And it was great!

We're also trying to remember to give you guys some additional information such as cook time, prep time, serving size, and difficulty level.  Thought it might help.

Samiam is just who was playing while I was baking.  "Full On".  -jen


Prep Time:  20-30 minutes
Cooktime: 50-60 minutes
Serves: about 10
Level:  Easy
  • 3/4 French bread loaf, day old (about 9oz), cubed
  • 2 tart apples, chopped
  • 3/4 cup raisins
  • 3/4 cup pecans, chopped
  • 3 cups milk
  • 3/4 cup brown sugar
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 4 tablespoons rum
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 eggs, lightly beaten
Preheat oven to 350 degrees F.  Generously coat 2-qt baking dish with non-stick cooking spray and set aside.

Combine cubed bread, apples, raisins, and pecans and place into baking dish (may come up over the edges a little, but that's okay.)

In a large saucepan, combine milk, brown sugar, butter, vanilla, rum, cinnamon, and nutmeg.  Over a medium-high heat, bring just to a simmer, then turn off heat.  Temper eggs by ladling about 1/4 cup of the hot milk mixture into the eggs, beating constantly so they don't turn into scrambled eggs.  Then pour egg mixture into milk mixture and whisk.  Take wet ingredients and carefully pour over the bread mix in the baking dish.  Using a spatula, gently press the bread down into the liquid so it's all saturated.  Let sit for 10-20 minutes to absorb the liquid.  Bake at 350 degrees F for 50-60 minutes.

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