APPLE BREAD PUDDING
Apple bread pudding is comfort food at
its best. This recipe uses Silver Hills
Squirrelly Bagels, which has sunflower
and sesame seeds giving it a wonderful
nutty flavour. Silver Hills Bakery located
in Abbotsford, BC makes Squirrelly
Bagels and an assortment of other
sprouted grain breads. Check out Silver Hills Bakery
selections for more of their healthy choice breads and bagels
The basic thing to remember with a bread pudding is that no matter what kind of bread you use, whether it is brioche or brown, it has to look wet and somewhat mushy when it goes in the oven. If not it will be too dry when it is baked through. For the apples in this recipe pick a variety that is crisp and sweet. Braeburn and honey crisp are good choices and available in BC from October to March. For more information on BC local apples check out BC Tree Fruits website.
• two cups of milk – you can use lactose free, almond or even soy, it’s a matter of personal preference
• 2 eggs beaten
• 2 Tbsp of butter
• 1/3 cup Demerara brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1 large sweet and crisp apple, peeled, cored, and thinly sliced
• Three Squirrelly Bagels torn into small pieces – you can use any bread, it just has to be enough to make up three cups
Preheat oven to 350 degrees
Whisk together milk, eggs, brown sugar, cinnamon, and vanilla.
Toss in bread and apples. If it looks dry, add more milk.
Pour this into a lightly greased loaf pan or ovenproof casserole dish.
Break the butter into small pieces and push half of them into the bread mixture and top with the remainder.
Bake pudding for 45 minutes to an hour, until the top is golden brown and springs back when touched lightly with a spoon.
Serve warm with your choice of topping. Ice cream, brown sugar sauce, or even try a thick honey yogurt. Greek Gods Yogurt makes an especially rich and delicious one. They add 5 types of probiotics; this is more than most others on your grocery store shelf plus there are no modified milk ingredients. Greek Gods contains: S. thermophilus and L. bulgaricus, L. acidophilus, Bifidus and L.casei.