One of the great things about being a food blogger is the people you meet along your journey. I have made fast friends with Lorie Hutson from The Spokesman Review, our local paper and she has graciously added my recipes in the Food section many a time.
I recently had coffee with her to “catch up” and in passing she asked if I had any kind of easy brunch dish that would be perfect for Easter Sunday. I had just made a Sweet Potato Crusted Quiche, but figured I’d whip something else up that was more breakfast-y. Is that a word? Anyway, this recipe comes together quick and can be baked a head and reheated if necessary.
You can kick this bread pudding up a notch by tossing in chunks of diced apples, chocolate chips, raisins or dried cranberries…the possibilities are endless! I hope you enjoy it as much as we did. Check out all of the other great recipes that were in the recent food article here: Simplicity of Brunch.
Apple Cinnamon Bread Pudding
A fast make-ahead Easter brunch dish.
- 2 cups applesauce
- 4 large eggs
- 1/2 cup brown sugar plus 2 tablespoons for the topping
- 1/2 cup white sugar
- 1 cup whole milk
- 1 1/2 teaspoons ground cinnamon
- 8 slices Texas Toast, cubed
For the Icing:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray. Set aside.
- In a large bowl add the applesauce. eggs, brown sugar, white sugar, milk and cinnamon. Whisk to combine. Add the bread cubes and toss lightly to coat. Allow to sit for a few minutes. Add to prepared baking dish and sprinkle the remaining 2 tablespoons of brown sugar over the top. Bake uncovered for 50-55 minutes, or until the center is set and the pudding has puffed. Remove from the oven and cool for a few minutes.
- To a small bowl add the powdered sugar, vanilla and milk and stir to combine. Drizzle over the warm bread pudding and serve immediately.
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.