I need the option of throwing together a meal in a short time. That does not include baking bread. Yes, I could make extra bread and freeze it but the reality is that I don't. Now that doors have opened for us, it was easy for me to select this apple bread pudding for out them of apples for the Kosher Connection.
I served it as a side dish which was fine but what a special dessert it would make. It would be good with a little maple syrup but it did not need it for sweetness. I am a big fan of maple syrup on pancakes, waffles and French toast so why not this?
We did beat the apple season but this is good practice for the sweet dishes that we make for the upcoming Jewish holidays. Actually, I made a number of apple dishes. Apple makes everything better.
Just thinking: Mango would be good in this pudding in place of the apples. I would also use yellow raisins in place of the dark ones. Dried apricot could be substituted as well.
Apple Bread Pudding (adapted from allrecipes.com)
4 cups soft gluten-free bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 3/4 cups Rice milk
1/8 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten
Preheat oven to 350 degrees F. Grease a 7x11 inch baking dish.
In a large bowl, combine bread, raisins, and apples.
Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.