For those that are close to her, hearing Jess say, “Let’s play a game!” is not only normal, but expected. That’s why I wasn’t surprised when she suggested we should turn our visit to Granddad’s Apples into a game.
This time, it was classic game of good and evil, or more accurately, her nutrition expertise versus my sweet tooth. We challenged one another to make a dish from the apples we picked, and it turned out to be one of my favorite games so far.
Jessica chose to make the ultimate classic, apple pie. What made her recipe special was the healthy twist she added to the ingredients. I won’t (and couldn’t if I wanted to) divulge her nutritive secrets. She will be putting up her own dish for you in just a few days, so be sure to check back for that! I can tell you, it was so delicious, I would put it up against anyone’s.
I chose a dish that would provide as much indulgent joy and calories as possible, in one fell swoop. Bread Pudding has long been a favorite of mine, so I decided to take it up a notch. That’s where I got the idea for Apple Pie Bread Pudding. Whaaatttt!!!?? I know. And trust me, it was as good as it sounds.
I decided to consult a couple resources to improve my recipe, and make it more conducive for adding in the apples. A major help to me was Nicholas Arnold, who can currently be found among the ranks at The Lobster Trap, in downtown Asheville. I even forced him to take a picture with me!
Check out the recipe and instructions below:
- 9×13 inch pan
- Stale Bread (Nick uses brioche, but I had a french loaf handy)
- 2-4 apples, depending on size. I used Winesap apples, but you can choose your favorite. I recommend using a sweet variety over tart.
- 4 tablespoon butter
- 2 3/4 tablespoon of flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 cup brown sugar
- 1 cup of water
- 5 eggs
- 4 tablespoon butter (melted this time)
- 2 1/2 cups milk (I recommend whole milk)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 3/4 cup brown sugar
Instructions:
- In case you don’t have already bread that’s already stale, you can cut your chosen loaf into small chunks and leave them resting on the counter several hours before you make this recipe.
- Preheat the oven to 375.
- Prep your apples. Peel and dice them, and remove the core.
- In a saucepan over medium heat, melt 4 tbsp of butter and whisk in the flour.
- Add 1 cup of brown sugar, and then your cinnamon, nutmeg, vanilla and maple extracts.
- Add your apples and cook until they soften.
- Once the apples are finished, strain them from the sauce and set both items aside. The apples need to cool a bit before they can be incorporated into the next step.
- Grease your 9×13.
- In a mixing bowl, whisk together your 5 eggs, 4 tbsp butter (melted and cooled), and 2 1/2 c of milk.
- Once well mixed, incorporate in the cinnamon, nutmeg, vanilla and maple extracts, and 3/4 c of brown sugar.
- In your 9×13, spread the diced bread and cooled apples. Make sure they are packed in evenly. You can use your fingers to press them down.
- Pour your egg mixture into the casserole dish with the apples and bread. Spread it all over the top to make sure it fills all the nooks and crannies. Again, you can use your fingers to press everything down.
- Now put it in the oven for about 25-30 minutes, or until just before the pudding is completely cooked. (If it feels firm in the center, its finished!)
- Pull out the bread pudding and pour your sauce from the cooked apples over the top. Then, pop it back in the oven for 5-10 more minutes.
I recommend eating this as soon as possible, but only because I’m a slave to my impatient sweet tooth. This can be stored in the fridge until you’re able to finish it. Of course you’re going to want to serve this warm, and I highly recommend throwing some vanilla ice cream on top!
This is actually a pretty easy recipe. I was even able to get my son involved on a bit of the prep (he’s a world class stirrer.) Like most things of this nature, it was well-received in my house. My man couldn’t even be bothered to get a plate, instead he insisted on simply devouring it straight from the pan.
I hope you will give it a try, and let me know how it goes! Shoot us an email or comment below. And if you have any suggestions on ways to improve this recipe, please don’t hesitate to educate me! All I need is a good excuse to make this heartwarming yumminess again.