Apple Pecan Bread Pudding
Chunks of whole-grain bread, soaking up the flavours of apple, brown sugar, cinnamon and nutmeg are topped
with fresh pecans and baked to perfection. Serve warm with a scoop of vanilla ice cream.
Ingredients2½ cups (600 mL) milk (skim or 2%)
1/2 cup (125 mL) applesauce
½ cup (125 mL) brown sugar
1 Tbsp (15 mL) cinnamon
1 tsp (5 mL) nutmeg
12 slices whole-grain bread, cut into 1-inch (3 cm) cubes (try different flavours, like honey whole-grain)
1 large apple, washed, cored and cut into 3/4-inch (2 cm) cubes
½ to 1 cup pecans (125 to 250 mL)
Preheat the oven to 350°F/175°C. In a large bowl, whisk together milk, applesauce, eggs, brown sugar, cinnamon and nutmeg. With a spatula, gently fold in bread, apple and pecans. Turn out ingredients into a 9x13 inch (23 x 33 cm) or similar baking dish coated with a non-stick cooking spray.
Cover and refrigerate for approximately one hour. Remove from fridge and bake for 45 minutes to one hour, until the top is golden brown and there is no excess liquid remaining. Serve the bread pudding warm with ice cream, or serve chilled with a vanilla or caramel sauce.
Substitutions: Pecans can be replaced with raisins or other nuts. In place of apples, try adding a cup of blueberries or Saskatoon berries