Whether it in individual ramekins or a large baking dish, everyone will want seconds of this comfort food.
Apple Cheddar Bread Pudding
A New England Twist On An Old British Recipe
Bread pudding is a comfort food that has radiated out from its stronghold in the southeast U.S. It’s also popular in France, where it’s called pudding, without the word “bread,” and in Belgium, where it’s known as bodding. Bread pudding began as a British solution for yesterday’s [stale] bread. British recipes add suet, eggs, sugar or golden syrup, spices and dried fruit like raisins. Southern recipes often use a custard base. Most often, the bread pudding is baked in a pan and served in cold slices. Delicious on its own, bread pudding is often served with a whiskey, rum or caramel sauce.
Here’s a variation on bread pudding that’s less sweet than most, and very appropriate for fall entertaining. It uses fresh, crisp apples as the fruit, whole wheat bread instead of white bread, and Cheddar cheese—a traditional pairing with apples. You can enjoy it hot from the oven, at room temperature or cold.
Preheat oven to 325°F. Coat 9-by-9-inch or other 2-quart baking dish with nonstick cooking spray. (Alternatively, use six individual ramekins.)
Trim crusts from bread and cut each slice into 9 squares. Arrange bread over bottom of dish. Coat top of bread with nonstick cooking spray, then sprinkle with brown sugar and cinnamon. Scatter cheese over bread and top with apples.
In small bowl, whisk together eggs, egg whites, granulated white sugar and vanilla until well blended. Whisk in evaporated milk. Pour mixture evenly over other ingredients in dish.
Bake for 50 to 55 minutes, or until knife inserted in center comes out clean.
Makes 6 servings.
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