The weather is cold, especially in Texas and what says comfort food better than a bread pudding? Bread pudding is a delicious way to use bread that would eventually be thrown away. I used six small hamburger buns that I had previously frozen and three very disappointing pink lady apples. Pink Lady apples are usually one of my favorites but these were picked too early and very tart, as in not sweet. The combination of frozen bread and sad little apples turned into a wintry delight. If you are using frozen bread, remember to thaw it completely before using.
I also used powdered milk to make this recipe. I mixed the equivalent of a one quart packet of dry milk with 3 cups of water. You can use 3 cups of milk, half and half, or cream, if you wish. I wanted more milk solids and less water than milk would offer and since I used butter, I thought that half and half or cream would be gilding the lily.
3 small Apples, peeled, halved, cored and sliced
6 Tablespoons of Butter, divided
4 cups of torn Bread pieces
1 Tablespoon ground Cinnamon
3/4 cup of Sugar
1 1-quart packet of Dry Milk
3 cups of Water
4 eggs
Powered Sugar
In a large cast iron skillet or other oven proof skillet, melt 2 Tablespoons of butter. Add apples and cook until apples start to turn brown. Sprinkle with cinnamon; add 2 Tablespoons of butter and bread. Using a spoon, stir to coat while butter melts. Add sugar and last 2 Tablespoons of butter. Stir to coat apples and bread evenly while the butter melts. Remove from heat.
In a separate container, mix milk, water, and eggs. Whisk until blended. Pour over apples and bread in skillet.
Heat oven to 375 degrees. If you wait to heat the oven, this gives the bread time to soak up the milk and egg mixture.
Once the oven is at 375 degrees, carefully place the skillet in the oven and cook 45 to 50 minutes, or until an inserted cake tester comes out clean. Remove from oven and let cool for 15 minutes before serving.
Sprinkle with powdered sugar.
Enjoy!
Deloris
