Individual Apple Bread Puddings
Ingredients
- 1 1/2 cups Half and Half
- 6 eggs
- 1/3 cup sugar plus more to sprinkle
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 lb stale* cinnamon raisin bread, crusts left on
- 1-7 oz box Odense Almond Paste, diced small
- 1-2 teaspoons all-purpose flour
- 2 cups peeled and small dice Granny Smith apples
- 2 tablespoons melted butter
- Optional: Maple syrup or confectioner's sugar
- *To make stale bread quickly, simply lay bread on a large wire rack (don't overlap) and bake 10 minutes at 300° F.
These individual servings of bread pudding are perfect for a brunch. We used diced Odense Almond Paste, apples, and cinnamon raisin bread for a flawless combination of flavors.
Time
35 minutes to assemble (combined times)
Rest overnight
20-25 minutes to bake
Rest overnight
20-25 minutes to bake
Yield
18 bread puddings
Directions
- Dice bread into 1/4-1/2 inch pieces. Reserve.
- Beat Half and Half, eggs, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl until well mixed. Add reserved bread and mix until well coated. Cover and refrigerate overnight, stirring occasionally.
- When ready to bake, preheat oven to 375° F and line muffin tins with 18 double paper cupcake liners. Lightly spray liners with non-stick cooking spray (with flour).
- Mix diced Odense Almond Paste with flour (to keep separated). Add diced almond paste and apples to bread pudding mixture. Stir well to evenly distribute.
- Fill each cupcake liner with 1/3 cup bread pudding mixture. Lightly brush tops with melted butter and sprinkle with sugar.
- Bake for 20-25 minutes or until firm, and toothpick pulls out clean. Cool muffin tins on a wire rack for 10 minutes. Serve warm with a drizzle of maple syrup or a dusting of confectioner's sugar, if desired.