Are any of you returning to work or school this September? This whole house is, including me. My boys are headed off to their first year of high school to join their sister. I’m returning to the classroom to spend time with some of my favourite young people.
Fall is my favourite time of year. Even though I do love the summer holidays, I love getting back into routine and the first crazy days of the school year.
I start baking all of those warm comforting desserts with the spices and flavours that scream autumn. First of the season apples are out and I’m all over it. We have plenty of orchards and markets around here. I usually make several apple pies ahead for the freezer. In the dead of winter, there’s nothing better than an apple pie that reminds me of the warm, breezy days of fall.
Bread pudding is a simple and versatile dish that can be eaten as a warm gooey breakfast treat or comforting satisfying after dinner dessert. I filled mine with thinly sliced apples, cranberries and walnuts then topped them with a dollop of local Apple Butter and a drizzle of caramel sauce. Outstanding.
It’s full of fruit and nuts so it has to be good for you right?
Enjoy the rest of your summer everyone.
Apple Caramel Bread Pudding
*makes 7-8 3.5 inch ramekins or one large 9 inch pie plate
- I used half of a slightly stale sour dough loaf, ripped into chunks
- 2 small apples, peeled cored and very thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 tsp cinnamon
- pinch of cloves
- 1/2 tsp vanilla
- pinch of salt
- 2 cups half and half cream
- 3 eggs
Butter ramekins and set aside. Preheat oven to 350°
1. Rip bread into chunks and place in a large bowl. Add apples, nuts and cranberries and mix well, set aside. In a medium bowl, mix all remaining ingredients. Pour over the bread and apple mixture making sure to soak all of the bread. Let the mixture sit for 20 minutes or so until all of the liquid has soaked in. The mixture can be used right away or refrigerated for a few hours until ready to bake.
2. Fill each ramekin with the bread pudding. Place the ramekins in a larger container (I used a 11 x 15 cake pan, a roasting pan would work too) and fill with an inch of hot water. The water bath ensures the bread pudding bakes with moist heat. Bake for 35-40 minutes.
3. Serve warm with caramel sauce, Apple Butter, or fresh whipped cream.