Apple-Raisin Breakfast Bread Pudding

Name: Apple-Raisin Breakfast Bread Pudding
Ingredients: 6 eggs; 1 cup milk; 1/2 cup heavy cream; 1 tablespoon vanilla extract; 1 teaspoon ground nutmeg; 1 (16 ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes; 2 Granny Smith apples - peeled, cored, and sliced; 1 cup brown sugar; 1 teaspoon ground cinnamon; 1/4 cup melted butter; 1 Granny Smith apple - peeled, cored, and diced

11 ingredients

11 steps

Ingredients

6 eggs
1 cup milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 (16 ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes
2 Granny Smith apples - peeled, cored, and sliced
1 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
1 Granny Smith apple - peeled, cored, and diced

Directions

1

Beat the eggs in a mixing bowl.
2

Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended.
3

Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes.
4

Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat.
5

Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top.
6

Cover the dish with aluminum foil and refrigerate overnight.
7

Preheat an oven to 375 degrees F (190 degrees C).
8

Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil.
9

Bake in the preheated oven until the bread is no longer soggy, about 40 minutes.
10

Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes.
11

Remove and let stand 5 to 10 minutes before serving.