I created this recipe with the intention of using freshly picked apples. Currently, it’s 6:00 am, and the temperature is 6 degrees. (Real feel is 0.) A warm dessert made with non-local apples wins over waiting for local apples in the fall. If you’re feeling the same way, keep reading for some cozy, winter dessert inspiration.
The original post from October 2009
While apples are available all year at the grocery store, there is nothing like freshly picked apples in the fall. Living where we do, it is a 10-minute drive to a handful of orchards. Conveniently, our 11 year old daughter takes gymnastics lessons at a studio near these orchards. With everyone in our house enjoying apples, I typically get a new bag of apples weekly.
For the first month of apple season, we enjoyed Ginger Gold apples, but as with any type of produce, their season ended. When I went to the orchard last week, I needed to choose a new variety for our house. Looking for an apple that was a nice mix of sweet and tart, I chose Jonagolds.
On this past Monday, instead of making our typical tapas dinner, I made a two-course dinner. We started our late night meal with braised lamb and cauliflower. Enjoyed with a glass of Cabernet Sauvignon and candlelight, it was a wonderful way to relax. After dinner, we moved onto coffee and apple bread pudding. Although we aren’t huge fans of dessert, it seemed like a good night for a little indulgence. Why not celebrate Columbus Day with some panache?
Warm from the oven and topped with whipped cream, we enjoyed this dessert. I purposely made enough to provide leftovers, which the kids enjoyed the next day. They, too, ate it warm with whipped cream, though I could imagine that it would be indulgently good with a scoop of vanilla ice cream.
Of course, apple season isn’t complete without a batch of our family favorite apple crisp. Try it soon!
Freshly Picked Apple Bread Pudding
Ingredients
- 5 slices crusty Italian bread
- 2 Jonagold apples
- 1/2 cup light brown sgar
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
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Preheat oven to 350 degrees.
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Grease a 1-1/2 quart baking dish.
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Cut bread into 1-inch cubes.
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Peel, core, and dice apples.
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Combine bread and apples in a prepared baking dish.
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Combine brown sugar, milk, and butter in a small saucepan over medium heat.
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Stir until butter has melted.
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Pour over bread and apples, and stir well to combine well.
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Whisk eggs, cinnamon, and vanilla in a small bowl.
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Add to bread and apples, mix well.
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Bake for 30 to 40 minutes or until set.
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Allow to cool for 15 minutes.
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Optional: serve with whipped cream or a scoop of ice cream.
Notes
I have been looking for a nice bread pudding recipe. The apples push this over the top! It’s at the top of my must try list. Thanks for sharing this.