This apple cinnamon bread pudding was a family favorite growing up. For a warm, sweet weekend breakfast treat, this recipe can't be beat.
Total Cost: $4.22 recipe / $0.70 serving
1largeloaf french bread $1.39
2large eggs $0.24
1small lemon, zested$0.25
as needed non-stick spray $0.05
Preheat your oven to 325 degrees. Cut the loaf of french bread into one inch chunks. If it is stale already, move onto the next step. If it is fresh, spread it out on a baking sheet and bake for about 10 minutes, stirring once. This will remove some of the moisture from the bread allowing it to soak up the custard mixture.
While your bread is in the oven drying out, prepare the custard. In a large bowl whisk together the milk, eggs, 1 cup of apple sauce, cinnamon, sugar and lemon zest. Whisk until well combined.
Spray the interior of a glass casserole dish with non-stick spray (I used a large 9×11 dish. You can use an 8×8 to make a deeper/taller bread pudding). Fill the baking dish with the bread chunks, pressing down if needed.
Pour the custard liquid over the bread chunks as evenly as possible. Sprinkle the raisins over top of the bread chunks and give it a gentle stir to evenly distribute the raisins and custard. Drop chunks of butter on top if desired (2 Tbsp total). You can add the second cup of apple sauce on top before baking (drop dollops of it on top and wiggle it down between bread chunks) or you can add it after baking. I like to add it cold after baking because I like the temperature contrast.
Bake the bread pudding at 325 degrees for 45 minutes. Serve hot.