Apple Bottom Bread Pudding

Drying the bread cubes is most important to a bread pudding. You can spread the bread out in a single layer and let stand over night or bake the cubes in a 175° oven until dry. Either way, toss the bread a couple of times while drying.

2 Tbsp butter
1/4 cup brown sugar
1 tsp cinnamon
3 cups tart apples – peeled, cored and diced into 1/2″ cubes
3 extra large eggs
3/4 cup sugar
1 12 oz can 2% lowfat evaporated milk
1/2 cup whole milk
1 vanilla bean, split and scraped, seeds only
1 Tbsp vanilla extract
14 oz sub rolls, cut in 1″ cubes

1. Lightly butter or spray an 8″ x 11″ baking dish.
2. In a large skillet, melt the butter. Stir in the brown sugar, cinnamon, and apples. Cook, stirring often, until the apples begin to soften and the juices are syrupy. Pour the apple mixture into the prepared baking dish and set aside.
3. In a large bowl, whisk the eggs, then add the sugar, vanilla extract, and vanilla bean seeds. The vanilla bean seeds should be evenly distributed. Whisk in both milks.
4. Add the dry bread cubes to the milk mixture, gently folding together so all the bread is wet. Let stand 5 minutes.
5. Preheat the oven to 350°.
6. Pour the soaking bread cubes over the apples in the baking dish and let stand another 20 minutes.
7. Bake the bread pudding for 30 to 40 minutes, or until set with a lightly browned crust.
8. Serve the warm bread pudding with Hard Sauce, whipped cream, or ice cream.

Servings: 8