This recipe is a perfect example of recycling. What better way to use up day old bread than make a Bread Pudding.
While doing research I found that the earliest Bread Pudding recipe was found in a cookbook dating back to the 17th century.
I think any good cook worth their weight in gold should a have a basic Bread Pudding recipe to go to. I am not sure why this is not eaten more often. It has all the staples you may have in your pantry, not to mention it is very economical to make.
So the next time you decide to go to the park and feed the ducks that leftover bread, why not save a little to make this Bread Pudding. Yeah the ducks will not be happy. But when you taste this you really will not care what they think.
If that is not reason enough to make this simple dish then perhaps you will be very happy when your family will dreamily hang out in the kitchen just to find out what smells so good.
This is good comfort food at its finest. There is nothing pretentious here, just a soul satisfying treat on a cool fall night.
Caramel Apple Bread and Butter Pudding
Ingredients:
6 tablespoons unsalted butter
5 medium apples such as Granny Smith peeled cored and chopped
1 cup brown sugar divided in half
2 teaspoons apple pie spice
1 medium lemon juiced
3/4 cup white sugar
1/4 teaspoon kosher salt
3 eggs
2 cups milk
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1 loaf of italian or french bread cut into pieces
Directions:
For the Vanilla Sauce:
2 cups milk
1 vanilla bean halved lenghtwise seeds craped and reserved
6 egg yolks
1/4 cup sugar
Instructions
Whisk the sugar and yolks together in a saucepan . Add milk and vanilla bean stir until smooth. Stir in Whiskey and place saucepan over medium heat and cook until mixture is thick enough to coat a spoon around 10 minutes. Remove from heat and pour through a strainer into a bowl. Chill until thickened.
Peace be with you,
Vonnie
