DEE'S DELICIOUS APPLE BREAD PUDDING

Dee's Delicious Apple Bread Pudding image

Provided by Dee Stillwell

Time 1h5m

Number Of Ingredients 21

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4 c blueberry muffins, criossants, or other flavor muffins, torn into small pieces
2 c milk
2 c 1/2 &1/2 (i have substituted evaporated milk)
3 Tbsp butter, melted
3/4 c sugar
2 tsp vanilla extract
5 large eggs
1 large egg yolk
2 tsp cinnamon
1 tsp freshly ground nutmeg
1/2 tsp salt
1 - 15 oz can(s) fried apples , apple pie filling, or 2 cups sautéed diced apples
1/2 c raisins, optional
VANILLA CUSTARD SAUCE
2/3 c sugar
4 tsp cornstarch
1 pinch salt
2 c 1/2 & 1/2 or evaporated milk
2/3 c water
2 large egg yolks
2 tsp vanilla extract, bourbon optional

Steps:

1. Preheat oven to 350 degrees. Spray Pam in a 10 inch square baking pan or a pan that will fit into a bigger pan to make a water bath.
2. Tear muffins into bottom of pan. In large bowl whisk together all ingredients except apples & raisins. An easy way I have found to chop apples if using canned fried or apple pie filling is to stick a long straight knife down into open can of apples and rough chop them in the can. Place apples and raisins evenly over muffins. Pour egg mixture over top. Let stand for several hours or overnight in fridge. If short on time let stand at least 30 minutes. Place pan in larger pan on oven rack. Add very hot water until it comes half way up the sides of the pudding pan, being careful not to get water in the pudding. Bake for 50-60 minutes or until the custard tests done in the center. While pudding is baking, make the custard sauce.
3. Custard Sauce: Stir together sugar & cornstarch in medium saucepan. Whisk in 1/2 & 1/2 or evaporated milk, water, and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat and stir in vanilla. (bourbon is an option)
4. Serve bread pudding with the custard sauce, a dollop of whipped cream or a scoop of vanilla ice cream. You will think you had died and gone to heaven! Yummy!