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Apple Bread Pudding

Apple Apricot Bread Pudding

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
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Servings

12 Servings

Ingredients

  • 1 pound loaf soft-crust whole-grain bread gluten free OK, cut up in large chunks
  • 2 cups dariy free milk low-fat OK
  • 4 eggs
  • 2 cups all-fruit apricot preserves
  • 1/2 cup sugar
  • 1/2 cup oil
  • 3 tablespoons apricot brandy or rum
  • 2 tablespoons cinnamon
  • 4 granny smith green apples, unpeeled, grated (use a food processor)

Instructions

  • Preheat oven to 375F.  
  • Mix all ingredients except apples by hand in a bowl, breaking up the bread and preserves as you go.  
  • Gently fold in apples so as not to extract more moisture.  
  • Pour the batter into a greased 9x13 inch pan, a greased 10-inch round pan or a dozen greased muffin molds.  
  • Bake for about 1 hour (about 40 minutes for muffin molds), or a little longer, until the pudding looks nice and puffy, and the center is firm. 
  • Serve warm or at room temperature, alone or with caramel sauce, and a scoop of sorbet or vanilla ice-cream.