Fruity Bread Pudding for Two |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is a great way to use up leftover bread. I like this made with challah but you could also make it with French or Italian bread. Use whatever dried fruit you have on hand - my personal favourite is apricots, but it is also good with cranberries or cherries. Please note that the standing time is included in the cooking time. Ingredients:
1 cup stale bread, cubed |
1/2 cup apple, peeled and chopped |
1/4 cup dried cranberries (you could also use dried cherries or apricots or a combination of the three) |
1 egg |
1/4 cup granulated sugar |
1 teaspoon vanilla extract |
1/2 cup milk |
1 teaspoon butter |
ground cinnamon |
Directions:
1. In a lightly greased 2 cup baking dish, toss together the bread cubes, apple and dried fruit.
2. In a small bowl, whisk together the egg, sugar and vanilla.
3. In a small saucepan, heat the milk with the butter just until steaming; gradually whisk into the egg mixture in a slow, steady stream.
4. Pour over the bread mixture.
5. Let stand for 5 minutes; press gently to moisten the bread evenly.
6. Sprinkle with cinnamon to taste.
7. Bake at 350 degrees F for about 30 minutes or just until puffed and a knife inserted in the centre comes out clean.
8. Broil for about 2 minutes or until golden and crusty.
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