This is a great way to use up leftover applesauce.
4 1/2 cups 3/4" bread cubes, from stale bread
3 large eggs
1 1/4 cups milk or light cream
1/4 cup Champlain Orchards cider syrup
2 teaspoons vanilla extract
1/2 cup brown sugar
1 1/2 teaspoons Apple Pie Spice
1/2 cup raisins or dried cranberries (optional)
1 1/2 cups diced, unpeeled apples (We recommend Northern Spy)
3/4 cup chopped walnuts, lightly toasted (optional)
2 tablespoons butter, melted
Preheat the oven to 325°F. Generously butter a 9" square baking dish.
Place the bread cubes in a large bowl. Beat together the eggs, milk or cream, boiled cider or apple juice concentrate and vanilla plus the brown sugar and spice; pour over the bread and stir.
Add the raisins or cranberries, apples, and nuts. Stir and transfer to the prepared pan. Drizzle the melted butter over the top.
Bake for 35 minutes, or until no liquid shows when you tilt the pan; the pudding will appear firm. Remove the pudding from the oven and serve warm, or refrigerate until ready to serve and reheat.
NOTES: Try this pudding warm, with some Crème Anglaise, for an amazing treat.
Not a raisin person? Dried cranberries are an excellent substitute.
| Adapted from King Arthur Flour