Fruity Bread Pudding for Recipe Friday
Several weeks ago for Recipe Friday I posted a call for bread pudding recipes. My blogging friend Ann posted a recipe in the comments, but I must confess I didn’t try it. One day I just really wanted to make bread pudding and didn’t think to go back to her recipe. Instead, I pulled out my good old Better Homes and Gardens New Cook Book to see what kind of bread pudding recipe it had. I tried that recipe, slightly modified, and it turned out pretty good.
Then last week while I was grocery shopping I got an idea for a further modification of this recipe, the modification that makes it “fruity” bread pudding. So I bought the necessary fruit, and another loaf of the bread I had used the first time I made it, and created this absolutely delicious recipe. It is sweet and gooey, just like a good bread pudding should be.
Fruity Bread Pudding
Ingredients:
5 eggs
2 ¼ cups milk
¼ cup white sugar
¼ cup dark brown sugar
1 tablespoon vanilla
1 teaspoon dried orange peel (optional)
½ teaspoon plus 2 shakes ground cinnamon
1 large honey crisp apple
1 medium Bosc pear
1 teaspoon lemon juice
½ cup glazed walnuts or pecans
½ cup dried cranberries
½ cup golden raisins
7 – 8 slices Oroweat buttermilk bread
Directions:
Preheat oven to 350°. Cut bread slices into cubes and place cubes in a 13″ x 9″ baking dish. When oven is preheated place pan with bread cubes in the oven to toast for 10 – 15 minutes while the rest of the pudding is prepared.
In a large bowl beat eggs. Add milk, sugars, vanilla, orange peel, and cinnamon and stir to combine. Set aside.
Peel and core apple and cut into bite-sized pieces. Place in a small bowl and pour lemon juice over the top to coat. (This helps prevent apples from turning brown). Repeat with the pear and mix together with the apple. Sprinkle with two shakes of cinnamon and stir to coat.
Remove bread from the oven. Add apples, pears, nuts, cranberries, and raisins, and stir together. Press down in the pan. Pour egg and milk mixture over the top and press down again. Bake at 350° for 50 to 60 minutes, or until a toothpick inserted in center comes out clean.
This can be served warm just as is, or with vanilla ice cream. It also heats up good in the microwave after it has cooled down.
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Excellent recipe today thanks for sharing. I really enjoyed reading today’s post.
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Oh this sounds so good! Thank you! I’m also just as excited that you found a recipe that you like!!!! Now you don’t have to wait for good bread pudding some where else. It’s right inside your kitchen.
God bless you as you share His blessing and goodness with us!
Deb, When I made this it ended up being my breakfast a couple of days. I figure it’s bread, eggs, and fruit – how can you go wrong with that for breakfast? I will definitely be making this again! 🙂 Peace, Linda