how to use leftovers for dessert!
Earlier this week I was getting ready to clean out my fridge and organize the kitchen. A quick perusal showed me a few Rhode Island Greening apples sitting in my fruit basket. I’d picked those with my sister a few weeks back for an Apple Walnut Upside Down Cake. I also came across a big bag of frozen blueberries from a trip to Greg’s U-Pick in Clarence, NY back in August. I also had a container of leftover cream cheese frosting from a Red Velvet Cake I’d made for a shared birthday and a whole loaf of Italian bread left over from a potluck. I am tired of feeding squirrels with leftover food, so bread pudding here we come. Funny how you always find something else to do when it’s kitchen cleaning time. This recipe is a bit rich, and really doesn’t need topping, but I used the cream cheese frosting and spread it over while the pudding was cooling so it would melt and soak in well. Soooo good!
- 4 large eggs
- 4 cups of cream (I used a mixture of 1 cup whipping cream, 2 cups fat-free half and half, and 1 cup milk, whatever dairy you have is fine)
- 2 cups sugar (it seems a lot but it didn’t seem overly sweet to me)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp vanilla extract
- 2 tsp brandy
- 1 cup diced cooking apples*
- 1 cup frozen blueberries. See my tip below for freezing blueberries. Bagged frozen berries are usually mushy and will discolor your pudding. Also, freshly picked berries give the pudding a tangy bite to contrast the sweetness. If you use packaged frozen, add a TB of lemon zest to balance out your flavors
- 1/3 cup white chocolate chips
- 1 loaf Italian bread, cut into 1-inch cubes
- Preheat oven to 350 degrees
- Grease a 13×9 in. baking pan
- In a large bowl, combine eggs, cream, sugar, cinnamon, nutmeg, vanilla, and brandy. Whisk until well-mixed and the sugar has melted.
- Stir in apples, blueberries, and chocolate chips.
- Stir in bread cubes and allow to stand for 10 minutes, stirring periodically to make sure the bread gets a full soaking.
- Pour the batter into your greased pan, pushing it around until all corners are filled, and it’s nice and even across the top.
- Bake on the center rack in your oven until cooked through and a knife inserted in the center comes out clean. This took mine about 70 minutes, but start checking at the 50-minute mark. Depending on your bread and the juiciness of the apples, yours may take more or less time.
- When browned and cooked through, remove from the oven and set on a rack for 5 – 10 minutes before serving. This keeps well in the refrigerator for 3 days or more as long as you cover it with foil.
Serve with caramel sauce, ice cream, whipped cream, or just as it is!
*What apples are best for cooking? I love the Rhode Island Greenings I discovered this summer. But you could also use:
- Golden Delicious
- Pink Lady
If you like baking you might like some of my newer recipes:
- BlueBerry apple bread pudding
- Holiday Fruit Cream Scones
- Spiced Apple Upside-Down Cake
- Visit a Castle, Skip the Flight – Limoncello and Candied Ginger Scones
- Simple Citrus Candied Ginger
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