Apple Cinnamon-Toast Bread Pudding
Try this delicious make-ahead brunch entrée that lets you enjoy time with your guests rather than slaving away in the kitchen. There are two ways to make it ahead of time: either prepare it the day before and warm just before serving, or assemble the dish the night before and bake it in the morning.
- ⅓ cup sugar
- 1 ½ tsp. ground cinnamon
- 2 Tbs. butter or margarine, melted
- ½ baguette, cut into 1-inch-thick slices (5 cups)
- 4 apples, peeled and quartered, each quarter cut into 4 slices (4 cups)
- 2 eggs
- 2 egg whites
- ½ cup pure maple syrup
- 2 tsp. vanilla extract
- ⅛ tsp. salt
- 2 ½ cups low-fat milk
1. Preheat oven to broil. Coat 10-inch round casserole dish or 4 1/2-qt. Dutch oven with cooking spray. Combine sugar and cinnamon on small plate. Put melted butter in shallow bowl. Set aside.
2. Halve each baguette slice. Dip each halved slice first in butter, then in cinnamon sugar, and set cinnamon-side up on baking sheet. Set remaining cinnamon sugar aside. Broil bread slices 1 to 2 minutes, or until cinnamon sugar gets dark and bubbly on top.
3. Spread 2 cups apple slices on bottom of prepared casserole dish. Top with 2 1/2 cups bread slices, cinnamon-side down. Repeat layering with remaining apples and bread slices.
4. Whisk together eggs, egg whites, maple syrup, vanilla, and salt in medium bowl. Whisk in milk until smooth. Pour over bread and apples. Weigh down pudding with salad plate to keep bread submerged, and let stand 1 hour in refrigerator, or overnight.
5. Preheat oven to 350°F. Sprinkle bread pudding with remaining cinnamon sugar, and bake 1 to 1 1/2 hours, or until set in center and puffy and golden brown on top. Serve warm.
September 2010 p.65