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.
So, this recipe is actually supposed to be pretty healthy. There’s no dairy, and it’s sweetened with agave nectar!
Wow, this does sound healthy — usually when I make bread pudding there’s a bunch of booze in it.
Ooh, good idea! Put Maker’s Mark in mine!
It smells *really* good…
Well, we’ll see how it tastes.
I do like that the top got all carmelized. Looks good — now, let’s eat!
This is really good, Lisa!
Ooh, yeah, I like it. You can totally taste the almond milk.
Really? I don’t get that at all.
Yeah, it tastes really nutty.
Well, there’s also walnuts in there… where are you going?
I’m getting the Maker’s…
Are you really going to pour… yes you are.
Wow. Usually you put that in before it cooks.
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 ServingsPrint This Recipe