I love dessert. I always have.
And I’m not too picky, either. I will say though, that I’m partial to homemade. When someone makes something from scratch, I just know I will love it.
I got a desire to make dessert one day over my spring break while at Greg’s.
I wanted something hearty, but not loaded with butter and sugar. I wanted the dessert to use simple ingredients and be pretty simple to make.
I came up with this bread pudding.
I bought three raisin walnut rolls from a local bakery, combined them with a sliced fresh apple and let it all soak in a cinnamon vanilla custard.
This bread pudding uses all real ingredients. Not much added. There isn’t a ton of sugar. It’s simple. And it’s really delicious.
Topped with fresh apple butter, this simple dessert was just what I was looking for!
2 c. cubed cinnamon raisin bread (I used three medium cinnamon raisin rolls)
1 medium apple, sliced thin
Grease a medium loaf pan with butter. Place a layer of cubed bread on the bottom, then a layer of sliced apples. Continue until ingredients are gone.
1 egg yolk
Vigorously whisk eggs and egg yolk in a bowl. Set aside.
1.5 c. whole milk
1/3 c. sugar
1/2 tsp. vanilla extract
2 Tbsp. apple butter
Place milk and sugar in a medium pot over medium heat. Stir, until sugar dissolves, and let come to a simmer. Once the mixture simmers, remove from heat. Add vanilla extract and stir.
Temper the whisked eggs with a small amount of the milk mixture — making sure to add only a small amount of milk, slowly, so that the eggs do not cook. Continue to slowly add and whisk the rest of the milk mixture into the eggs.
Pour the milk mixture over the layered bread and apples. Cover and refrigerate for at least 4 hours.
When ready to bake, preheat oven to 350*. Bake for 40 minutes. Remove from oven and spread 2 Tbsp. apple butter on top. Bake for an additional 5-10 minutes, or until firm and golden brown.