9th December 2008

    Apple Bread Pudding

    posted in Desserts |


    Lisa made us personal-size apple bread pudding in ramekins the night Carrie came over for dinner.  We had a ton of apples from previous CSA shipments, and Lisa has recently been experimenting with Agave Nectar as a sweetner, so this recipe that Cathy found on About.com fit the bill.

    Lisa says:

    So, this recipe is actually supposed to be pretty healthy. There’s no dairy, and it’s sweetened with agave nectar!

    Carrie says:

    Wow, this does sound healthy — usually when I make bread pudding there’s a bunch of booze in it.

    Chris says:

    Ooh, good idea! Put Maker’s Mark in mine!

    Carrie says:

    It smells *really* good…

    Lisa says:

    Well, we’ll see how it tastes.

    Chris says:

    I do like that the top got all carmelized. Looks good — now, let’s eat!

    Carrie says:

    This is really good, Lisa!

    Chris says:

    Ooh, yeah, I like it. You can totally taste the almond milk.

    Lisa says:

    Really? I don’t get that at all.

    Chris says:

    Yeah, it tastes really nutty.

    Lisa says:

    Well, there’s also walnuts in there… where are you going?

    Chris says:

    I’m getting the Maker’s…

    Carrie says:

    Are you really going to pour… yes you are.

    Lisa says:

    Wow. Usually you put that in before it cooks.

    Chris says:

    Whatevs — I heart bourbon!

    Apple Bread Pudding
    2 cups 1/2 ” whole-grain bread cubes
    1/2 cup finely chopped apple pieces
    1/8 cup chopped walnuts
    1/2 tsp cinnamon
    1/8 tsp nutmeg
    1/8 tsp salt
    1 cup vanilla almond milk
    1/6 cup and 1/2 tbsp agave nectar, plus more for drizzling

    Preheat the oven to 350 F. Lightly oil 3 6-ounce ramekins. Set aside.
    In a medium-sized bowl, combine the bread cubes, apple pieces, walnuts, cinnamon, nutmeg and salt until well mixed. Using a wooden spoon, stir in the almond milk and agave nectar and allow the mixture to stand for 10 minutes.
    Split the mixture into the prepared dishes and bake until golden brown, about 15-20 minutes. Broil for a couple minutes to carmelize the tops. Drizzle with syrup, and drink with bourbon, if desired.

    3 Servings

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    This entry was posted on Tuesday, December 9th, 2008 at 10:39 pm and is filed under Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 4 responses to “Apple Bread Pudding”

    1. 1
      On December 12th, 2008,Cathleen said:

      Um, where are my props for sending this delicious vegan recipe to Lisa?! ;-)

    2. 2
      On December 12th, 2008,Cathleen said:

      Aha, I see me now. I stand corrected…perhaps I need to stop hitting the Maker’s Mark at 7am. ;-)

    3. 3
      On December 12th, 2008,Hélène said:

      Wow, yummy!

    4. 4
      On December 13th, 2008,Megan said:

      This looks absolutely decadent! Hooray for a healthy version :)

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