Monday, January 9, 2012

Apple Bread Pudding
 with streusel

apple bread pudding

After I made the pumpkin bread pudding by just stirring in a can of pumpkin puree, I realized that I didn't have to peel and slice apples for apple bread pudding, hello, jar of applesauce. A twentyish ounce jar made a very puddy bread pudding, you could use less if you want it more bready.

a one pound loaf of nice bread
2 cups almond milk
1 jar applesauce
1/2 cup sugar
1 tsp cinnamon
butter

For the streusel
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1/2 cup chopped or sliced nuts
1/4 cup butter, softened

Trim the heels off the bread, then cut it up into bite sized cubes. Whisk the applesauce, sugar, and cinnamon into the almond milk in a large bowl. Toss the bread cubes in the milk, cover and let soak for a few hours or overnight in the refrigerator. Or two nights.

Heat oven to 350 degrees.

Generously butter the bottom and sides of a 9" x 13" baking pan. Put the soaked bread in the pan, cover the pan with a sheet of buttered aluminium foil and bake covered for thirty minutes.

Meanwhile, mix together the streusel ingredients into coarse crumbs.

Remove the foil, sprinkle with streusel, and bake uncovered for ten more minutes until lightly browned.

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