For me, bread pudding = comfort food! Growing up my mom used to make huge pans of it, loaded with cinnamon sugar on top. For years I have been asking for her recipe, but she can’t really give it to me, because she uses the “just dump” method of cooking and baking. You know what I’m talking about right? People who never measure things out, they just pour and add until it seems right…that’s my mom.
*Sidebar- I can no longer pick on my mom for this style of cooking because I now do it too*
A few years ago I was searching for a bread pudding recipe but was too afraid to just make it plain for fear that it would never be as good as mom’s, so I went with this apple cinnamon bread pudding instead. I can honestly say I have no idea where I got the recipe, so if it looks familiar to any of you let me know! This is such an easy recipe, and the flavors just scream “fall”! In almost four months of blogging this is the first recipe Derek didn’t sample, because can you believe he doesn’t like bread pudding! That just meant I got to eat enough for the both of us Enjoy!
Apple Cinnamon Bread Pudding
3 eggs, beaten
2 cups milk
1/2 tsp salt
1/4 cup brown sugar
1 loaf cinnamon bread (15 slices)
1 can (21 oz) apple pie filling
1 small box (1.5 oz) raisins
2 packets instant apple cinnamon oatmeal
Preheat oven to 350 degrees. Whisk together eggs, milk, salt, and brown sugar. Pull bread apart into smaller pieces and add to mixture. Add apple pie filling, raisins and oatmeal. Pour into a greased 9×13 inch pan. Bake 35-40 minutes, or until toothpick inserted into center comes out clean.
*I’m sharing this recipe over at Recipe Swap Thursday*