This Apple Cinnamon Bread Pudding is simply delicious. It’s easier to make than a cobbler or crisp. And you’ll only dirty one dish! If you’ve ever made traditional bread pudding, you’ve probably used eggs and milk. Not in this recipe – and that’s another reason it’s so simple. Your previous bread pudding recipes probably specified French or Italian bread. In fact, the recipe author probably insisted that you use French or Italian, and that it be stale, or some bad culinary juju would certainly befall you. Nonsense! Use what you have on hand. And who has stale bread anymore? Don’t be afraid to use whole wheat bread. And if you are using homemade whole grain bread, there is nothing better. The flavor of the whole grain with the apples, cinnamon, and turbinado sugar is luscious. And how many desserts do you know that have such a healthy dose of fiber?
- 3 medium - apples, cored and chopped, no need to peel
- 1/2 cup - turbinado sugar
- 2 tsp - ground cinnamon
- 5 slices - whole grain bread, thickly sliced
- 2 cups - soy milk, plain and unsweetened
- Preheat oven to 350 °F.
- Spread the apple slices in the bottom of an 9"x9" baking dish. Sprinkle 1/4 cup sugar and 1 tsp cinnamon on top of the apples.
- Top with the bread slices, tearing them as needed to fit in a single layer on top of the apples. Pour the milk over top of the bread, covering all of the bread. Sprinkle the remaining 1/4 cup sugar and 1 tsp cinnamon on top of the bread.
- Bake for 40-45 minutes, or until puffy. Cool about 15 minutes on a wire rack before serving. We sometimes enjoy ours with a splash of soy milk poured on top.
Nutrition (per serving): 401 calories, 81% calories from carbohydrates, 11% calories from protein, 8% calories from fat, 12g fiber.