Nutritional Tidbit from Audrey
Historically bread pudding was a way to use stale bread and eggs. Which was a housewife’s blessing as they usually had plenty of both and it was filling for a family. You can add sweet or savory things to your bread pudding. Crumbled breakfast sausage, ham or bacon makes it a filling breakfast meal. Orange, coconut or chocolate elevates it to a dessert you can take anywhere. This recipe is a regional favorite and if you are out of the apple maple drizzle (come to the store to get more) or you can add fresh peeled apple slices with 1/2 teaspoon of Danbury Country Store Cinnamon, 1/2 teaspoon Danbury Country Store ground ginger and half a cup of pure NH maple syrup to make the recipe delicious.
Preheat oven to 350 degrees.
Cut bread into chunks and add maple apple Drizzle in a sprayed/oiled baking dish.
Mix the butter, sugar, eggs, and the half and half well. Pour over the bread/apple mixture.
Bake until puffy and golden brown. Approximately 40 minutes.
Tastes great served with fresh whipped cream or vanilla ice cream with a tiny drizzle of maple syrup over the cream.
Ingredients
Directions
Preheat oven to 350 degrees.
Cut bread into chunks and add maple apple Drizzle in a sprayed/oiled baking dish.
Mix the butter, sugar, eggs, and the half and half well. Pour over the bread/apple mixture.
Bake until puffy and golden brown. Approximately 40 minutes.
Tastes great served with fresh whipped cream or vanilla ice cream with a tiny drizzle of maple syrup over the cream.