Saturday, December 8, 2012

Apple Cinnamon Bread Pudding

Busy, busy, busy. Oh the holidays make people crazy busy since life can't be all play, right? We have to work hard too. In the midst of all the stress however, there's always time for food. Comfort food we can turn to in wee free times we're allowed. Whether its a hearty bowl of chili, a glass of red wine or a frosting-overloaded cupcake, we should take a minute for a bite and relax.

At the end of my particularly horrid and busy night/morning, I managed to whip up a quick, filling, comforting dessert out of whatever has been left from the job. When the house was clear and all that's left were stale, crusty ends of bread, leftover apple slices and a mound of dishes to clean, I got to work - cleaning is therapeutic, you guys - and to reward myself on a job done, I made a sweet, simple treat to relax with.

Ideally, you'd want to use Granny Smith apples so that they're a little tart but anything you have will do since this is after all, a leftover dish.

Apple Cinnamon Bread Pudding

6 cups bread, torn to small pieces
1 apple, sliced thin
2 tbsp (plus extra) unsalted butter
1/4 cup brown sugar
1/2 tsp cinnamon
2 cups milk
2 eggs
1 tsp vanilla
1/2 cup caster sugar
pinch salt
dash Bourbon (optional)

Melt the butter in a pan and add the apples and brown sugar. Cook until the apples are tender and add the cinnamon.

Tear the bread into small pieces. In a large bowl, mix the eggs, milk, caster sugar, salt, vanilla and Bourbon.

Add the apples and the bread to the custard mix and let the bread soak for about 5 minutes to absorb the custard. Pour the contents into a buttered 8x8 baking tin and bake for 40-50 minutes in a preheated 350 degree oven.

Whoever said leftovers were a waste obviously never tried budget cooking/baking. You can do loads of stuff with what's left in the fridge. This Apple Cinnamon Bread Pudding hits the right spot of sweetness and custard-y goodness that makes it oh-so comforting. Also, this dish is really quick to make, which is great if you have surprise guests over. If this isn't indulgent enough for you, plate it with a drizzle of caramel and scoop of ice cream.

I imagine how great this would go with hot apple cider on a cool December night, but as little Manila is still unbelievably warm this close to Christmas, a tall glass of milk sounds better. Or eggnog if I decide to make some ever.



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