Everyone in my family is a big dessert-freak, but not as much as my Dad who can eat anything that is sweet; be it breakfast, lunch or dinner, if you tell him, he’ll survive on desserts. But then we all know how sweets are a major evil and cause so many health problems if over-eaten…but still, you can’t keep avoiding desserts forever.
So I try to make stuff, and though they’re not always healthy, they’re not that horribly indulgent either….(okay, maybe sometimes they are 😛 )…like this Apple-Pie Bread Pudding that’s perfect for those sudden sweet cravings.
Also, when you have those apples lying in the fridge, staring at you morosely, and you know you don’t want to drink any more apple shakes or smoothies, you seriously need to come up with a back-up plan.
I came across this recipe on the food channel called ‘Tasty’, and fell in love with it. I have tweaked it a bit, and didn’t use ice cream, but the rest of it is the same. It’s a easy, quick and simple recipe, and a great way to use up apples or any other fruit left over in your pantry. Also, it’s not overtly sweet, so that’s a plus.
You can easily replace apples in the same recipe with peaches and even pears, or why not try out berries and bananas? It’s great fun to tweak recipes, and this one is not just simple it’s also heavenly delish with that drizzle of Butterscotch sauce. I went ahead and mixed some dark rum with the sauce, and instead of vanilla ice-cream, I served a warm slice of pudding with some fresh cream, and butterscotch rum sauce).
I baked this in a 9 inch spring-form pan, but that was a mistake because the liquid from the soaked bread tends to leak from the sides. So best is to use a round cake pan or pie tin, one, preferably without any leaks… 😉
Apple-Pie Bread Pudding (with Butterscotch Rum Sauce)
- Apples – 3, peeled and diced
- Bread – 6 slices, cubed (I’ve used whole-wheat brown bread)
- Eggs – 3
- Milk – 1/2 cup
- Vanilla extract – 1 tsp
- Apple-Pie seasoning – 1 tbsp (make your own or use store-bought, or substitute with cinnamon or nutmeg)
- Brown sugar – 1 cup packed
- Cornstarch – 3 tbsp
- Butterscotch sauce – 4 to 5 tbsp
- Dark rum – 2 tbsp
- Preheat oven to 175 C
- Cut the bread into 1/2 inch cubes.
- Combine eggs, milk, apple-pie spice and vanilla well, whisking it well.
- Add the bread and let them soak up the mixture.
- Grease a 9 inch cake tin well.
- Line the bottom with bread mixture.
- Keep aside.
- Peel, core and dice the apples.
- Combine the brown sugar, cornstarch and apples well.
- Pour on top of the bread mixture, pat evenly.
- Bake in preheated oven for 40 minutes.
- Serve hot, with a dollop of vanilla ice cream and caramel or butterscotch sauce. ((I have mixed 5 tbsp of store-bought butterscotch sauce with 2 tbsp of dark rum, and poured on top of each slice.))