You are going to be head over heels for this apple cheese bread pudding.
Check out what my pals over at Tasty Kitchen had to say about this recipe:
“This apple cheddar bread pudding pie is pure autumn dessert perfection! It’s simple to put together and loaded with warmly spiced flavor.”
I love autumn inspired desserts and this pudding is an amazing reflection of fall.
Ingredients
FOR THE BREAD PUDDING CRUST:
1-½ cup Almond Breeze Almond Milk
6 whole Eggland’s Best Eggs
1 teaspoon McCormick Vanilla Extract
½ teaspoons Cinnamon
1 loaf Sara Lee Cinnamon Swirl Bread, 16 Ounces
FOR THE FILLING:
4 whole Apples, Cored And Thinly Sliced
2 Tablespoons Domino Dark Brown Sugar
½ teaspoons Cinnamon
½ cups Freshly Grated Kraft Cheddar Cheese
Whipped Cream Or Ice Cream For Topping
Smuckers Caramel Syrup, For Topping
Instructions
First, put together the bread pudding. Combine the milk, eggs, vanilla and cinnamon together in a large mixing bowl and whisk it all together until it is a smooth custard. Stir the cubed cinnamon swirl bread into it so that the bread gets coated in it. Set it aside to soak for 20 minutes. Then start on the filling. Stir the apple slices, brown sugar and cinnamon together in another bowl and let that sit for 15 minutes. The apples will start to soften and absorb the flavor.
While that all sits, preheat oven to 350ºF and liberally spray a 9-inch springform cake pan with cooking spray. Spread the bread pudding mixture into an even layer in the bottom of the pan, then sprinkle the cheddar cheese on top of the bread. Spread the apple mixture evenly on top of the cheese, then bake the pie for 45–50 minutes. The apples should be super tender and the bread pudding should be completely set. Let it cool and set for 20 minutes, then release it from the springform pan.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Slice and serve with ice cream, whipped cream, and/or caramel sauce on top!
Thank you to Tasty Kitchen for this great recipe.
