The bread soaks up all the custard and becomes a creamy delight with every bite. The cider syrup is absolutely amazing poured over this bread pudding. The tartness from the syrup cuts a...
This warm, gooey, custard like Cinnamon Apple Bake is a fruity and spiced bread pudding and bread pudding one of my favorite treats. Every year we go apple picking, and I come home with dozens of apples. We can only eat so much. And I try to cut up extras for pie fillings and applesauce too.
I love those fresh flavors for fall, and I like to add the apples in to our desserts when I can. Nothing beats the taste of fresh apples. This bread pudding uses a couple apples lined up to cover the top, which makes the dessert so so pretty.
I recommend apple types like Winesap, Braeburn, Gala, Granny Smith, Jonathan, Empire, Golden Delicious. There are lots more varieties, you can find bigger lists online of the best baking apples. You could even add several varieties of apples to this dessert to really make the apple flavor pop.
The bread soaks up all the custard and becomes a creamy delight with every bite. The cider syrup is absolutely amazing poured over this bread pudding, and it is plentiful as well. The tartness from the syrup cuts a little of the sweetness of the pudding and richness from the eggs. To begin, you will need a loaf of Rhodes White Bread, baked the day before. To give my bread a little more staleness, I sliced it into 16 slices, and allowed it to sit out,uncovered, to dry out a bit. The dry bread will soak up more of the custard and allow the bread to hold it's shape. Spray a 9x13 pan with cooking spray, then layer the slices into the pan, overlapping them. In a large mixing bowl, add 8 large eggs and whisk them a bit to break them up. Add 3 1/2cups of milk to the eggs, and whisk well to integrate the milk and eggs. Then add 1 teaspoon. vanilla, 1/2 cup of sugar, and 1/4 teaspoons salt, along with 1 /2 tablespoon cinnamon. Again, whisk to mix well. Gently pour 1/2 mixture over the bread slices in the pan. I used my measuring cup to scoop up the mixture and pour it by single cups to not disturb the bread too much. Cut three or four apples into slices. When I am cutting my apples, I have a bowl with a little water and lemon in it to keep them from browning. Drain off the liquid from the apples, then place them across the top of the bread. Add the rest of the egg mixture to the apples, again, I used my measuring cup to pour the liquid gently across. Take the 1/2 cup left of sugar, and mix it with 1/2 tablespoon of cinnamon, and 1 teaspoon of nutmeg, and mix in a small bowl. Sprinkle the sugar mixture over the apples, then add slices of butter across the top. Cover with saran wrap and refrigerate for at least 4 hours, if not overnight. Bake in a 35o degree oven for 1 hour. Remove from the oven and allow to cool. For the Apple Cider Syrup- Add 1 cup sugar, 2 tablespoons cornstarch, 1/8 teaspoon salt, 1 teaspoon cinnamon to a sauce pan. Next add in 2 cups apple cider, and 2 tablespoons lemon juice. Whisk together and heat on medium about 5 minutes until the syrup is thickened. When serving the Apple Bake, drizzle the warm Apple Cider Syrup on top. Enjoy! kris