Apple Cinnamon Bread Pudding
1 Loaf Martin’s Cinnamon Raisin Swirl Potato Bread
1 Cup Whole Milk
1 Cup Heavy Whipping Cream
4 Large Eggs
1/4 Cup Sugar
1/4 Cup Light Brown Sugar
1 Teaspoon Cinnamon
1 Teaspoon Pure Vanilla Extract
21 Ounce Can Apple Pie Filling*
1/2 Cup (1 stick) Cold Butter, cut into small pieces
3/4 Cup Old Fashioned Rolled Oats
3/4 Cup All-Purpose Flour
1/2 Cup Light Brown Sugar
1/4 Teaspoon Cinnamon
Pinch of Salt
Vanilla Ice Cream, for serving (optional)
Caramel Sauce, for serving (optional)
Preheat oven to 350 degrees.
Spray a 9×13 baking dish with cooking spray and set aside.
Cut bread into roughly 1-inch square pieces and spread on the bottom of baking dish.
In a large bowl mix together milk, heavy whipping cream, eggs, sugar, brown sugar, cinnamon, and vanilla extract until combined.
Pour mixture over bread and gently mix together until all the bread pieces are covered with the liquid mixture.
Let it sit for a few minutes to allow the liquid to absorb into the bread.
Top bread with apple pie filling.
In a medium bowl mix together butter, oats, flour, sugar, cinnamon and salt using a pastry knife of fork until mixture crumbly. Alternatively you can add mixture into a food processor and pulse a few times until combined and crumbly.
Sprinkle mixture on top of apples.
Bake on the center rack for 45 minutes or until the top is golden brown and the center of pudding comes out clean.
Cool for at least 15 minutes before serving.
You can use fresh apples instead of canned apple pie filling. For fresh apples peel and slice 3 cups of apples (about 4 or 5 apples) and add to a large bowl. Toss with ½ tablespoon lemon juice, ¼ cup sugar, ¼ cup light brown sugar, 1 ½ tablespoons all-purpose flour, ½ teaspoon cinnamon, a pinch of ginger, nutmeg and all spice. Spread this apple mixture on top of bread and proceed with remaining instructions.
Recipe courtesy of www.motherthyme.com.