Mixed Apple Bread Pudding
Using the "Use What You Have" approach, I decided to use a can of baby apples I had had for a long time, two small frozen containers of apple slices and three apples in the frig to make another bread pudding.
I tried to follow my Peanut Bread Pudding recipe but instead of Peanut Butter, I used apples and made other change.
1/2 tbspn sugar
1 cup coconut cream or cream
2 cups milk
2 tspns vanilla flavoring
Lots of apple slices
6 slices of bread (multigrain), broken into chunks
Mix eggs, sugar, cream, milk and vanilla. Stir thoroughly and set aside.
Spread the apple slices on the bottom of the microwave dish.
Spread bread chunks thickly over the fruit.
Pour egg mixture over bread and fruit.
Sprinkle cinnamon over the top of the mixture.
Cover the dish with plastic wrap.
Refrigerate for 3 hours or overnight.
Microwave on high for 15 minutes.
Let casserole rest for 10 minutes before serving.
Then, I realized that before I had used a square glass cooking pan. Volume wise, I don’t think there was a big difference but soaking wise, it may make a difference since the liquid was at the bottom of the dish and the bread was on the top. They weren’t really mixed well.
Third disaster, based on my previous experience, I knew needed more liquid, so I decided to add more milk or coconut cream, but I got carried away.
I let the dish soak in the frig overnight. Then, in the morning I cooked it in the microwave in 3 -five minute intervals, on high. It tasted good but was still soupy.
I was not going to give up.
So, I broke apart three more slices of bread and added the pieces to the mixture and let it soak again for several hours.
Then, I cooked it again for five minutes on high.
It worked. It is a tasty, "interesting" apple bread pudding. It really wasn't bad but I doubt I can duplicate this recipe.