Favorite Menu Apple-Raisin Breakfast Bread Pudding :: The Best Recipes

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Apple-Raisin Breakfast Bread Pudding

"You may name this baked French toast, or you would possibly name it breakfast bread pudding, but all and sundry will agree it is simple, candy, and delicious. I even have located youngsters and adults experience it and it's miles brilliant for brunch and/or a potluck."

Ingredients :

6 eggs
1 cup milk
half cup heavy cream
1 tablespoon vanilla extract
1 teaspoon floor nutmeg
1 (sixteen 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/four cup melted butter
1 Granny Smith apple - peeled, cored, and diced

Instructions :

Prep : 25M	Cook : 12M	Ready in : 9H15M

Beat the eggs in a blending bowl. Whisk inside the milk, cream, vanilla extract, and nutmeg till flippantly blended. Fold within the bread cubes and set apart till the bread soaks up the egg combination, approximately five mins. Place the sliced apples right into a blending bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to frivolously coat. Grease a 9x13-inch baking dish and set up the apple slices calmly into the lowest of the organized baking dish; spoon the bread aggregate over top. Cover the dish with aluminum foil and refrigerate in a single day.
Preheat an oven to 375 ranges F (a hundred ninety stages C).
Sprinkle the diced apple over the bread pudding and cowl once more with the aluminum foil. Bake within the preheated oven till the bread is now not soggy, approximately 40 mins. Remove the foil and set the oven to Broil; broil till golden brown on pinnacle, about five minutes. Remove and allow stand 5 to ten mins before serving.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, cook it calmly, and make smooth-up less complicated.

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