Apple Butter Bread Pudding
A recipe by Marie Simmons

• 6 slices thin sliced firm type bread, crusts trimmed
• 3/4 cups (approximately) apple butter
• 2 tablespoons unsalted butter, melted
• 2 cups milk
• 4 large eggs
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• Cinnamon sugar (recipe below)
• 1 cup heavy cream or half and half

1. Line up 3 slices bread on cutting board; trim crusts; reserve crusts for other use. Spread apple butter on bread. Top with remaining 3 slices bread. Lightly brush a 6 cup casserole or souffle dish with some of the melted butter. Brush top layer of bread with remaining butter.

2. Cut each apple butter sandwich into nine 1-inch squares. Place randomly in the buttered soufflé dish.

3. Whisk milk, eggs, sugar, vanilla extract and cinnamon in a large bowl. Pour over bread; press down lightly with the back of a spatula so bread is covered with milk.

4. Let stand one hour, or more. (Pudding can be made up one day ahead up to this step; cover and refrigerate until ready to bake.)

5. Heat oven to 350°F. Heat kettle of water to boiling. Place the pudding dish in shallow baking pan large enough to hold it. Place in preheated oven and add boiling water halfway up the sides of baking pan.

6. Bake until pudding is puffed and browned and skewer inserted in center comes out clean, about 45 minutes. Remove from oven and let cool in water bath. Sprinkle the top of the pudding generously with cinnamon sugar. Serve warm or at room temperature with a drizzle of heavy cream or half and half.

Preparation time: 10 minutes * Soaking time 1 hour or overnight * Serves: 6 to 8

Cinnamon Sugar

Combine 1/2 cup sugar and 1 teaspoon ground cinnamon; stir to blend. Store in a sugar shaker, plastic container or jar and keep on hand for toast, breakfast cereal or pudding recipes.

Copyright © 2002 by Marie Simmons. All rights reserved

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