Apple and Walnut Breakfast Bread Pudding

Save time this holiday season with this delicious make ahead bread pudding. It's simple to put together, and you just pop it in the oven the next morning. It also makes a wonderful dessert, but in my opinion this bread pudding is best served as an effortless, crowd pleasing brunch.

Apple and Walnut Breakfast Bread Pudding

Serves: 10

2 tablespoons butter for greasing pan
1 loaf french bread
2 apples - peeled, cored and cubed
1/2 cup chopped walnuts
1 1/2 cups organic sugar
6 eggs - lightly beaten
1 teaspoon cinnamon
4 cups milk
1 cup half and half
2 tablespoons vanilla extract

Melt butter and brush the bottom and sides of a 9 x 13 inch pan. Cover the bottom with cubes of french bread. Sprinkle top with apple cubes and walnuts. In a medium bowl, combine sugar, eggs, cinnamon, milk, half and half and vanilla, whisk to blend. Pour the mixture over the casserole and press down so all of the bread is covered. Cover with plastic wrap and refrigerate overnight.

The next morning, bring bread pudding back to room temperature. Preheat oven to 350 degrees. Cover pan with foil and bake covered for 45 minutes. Uncover and allow the top to brown for a few minutes. 

Serve with maple syrup and fresh whipped cream. 


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