by Salvador Deville

Created on: June 02, 2008   Last Updated: January 23, 2012

Bread Pudding is a great dessert when properly prepared. Although, some people may be intimidated when it comes to doing anything more than making scrambled eggs and toast in the kitchen; fear not. The production of bread pudding is just about as easy as turning on your oven.

The idea of a bread pudding might not sound like the most appetizing confectionery delight, but just try one and you will see the wonders of sugar. True, I must admit that a simple bread pudding does need the addition of your favorite fresh grown fruit. Personally, I always add the flavor of apples to my own.

Now, there are many ways to prepare a bread pudding. Some choose to slice the bread very small; some may even finely grate the fruit. We all have our own way of doing things, and there is more than one way to skin an apple. Try if you will the following recipe for success in the world of Apple Bread Pudding. I like to cut my items to bite size so you can really taste the flavors of the ingredients keep in mind that they will shrink after they have finished cooking.

First you will need your ingredients.

3 Regular Sized Croissants (about 2 days old, but can be fresh)
1.5 floz Melted Butter
16 floz Milk
4 Eggs
7 oz Sugar
1 floz Vanilla Extract
2 shots of Brandy
3 oz Raisins
3 4 Granny Smith Apples
A small amount of powdered sugar for garnish

1. Begin by slicing the croissants into 1 inch cubes. And soak the raisins in the brandy
2. Peel the apples and then use that apple coring device that you hardly ever use. Take each slice of apple and make sure to remove any remaining core and then slice in two.
3. Place the milk in a sauce pan and heat until it boils, but watch the pan so that the milk at the bottom does not burn. If this should happen, throw away that milk and try again. Reserve the hot milk.
4. Mix together sugar, eggs, vanilla, and melted butter. Make sure the butter is not fresh out of the microwave or it will prematurely cook the eggs.
5. Slowly add the warmed milk to temper the mixture.
6. Mix in the apples, raisins, and brandy. Mix thoroughly.
7. I should have mentioned this before, but hopefully you will read the instructions before diving in. Preheat the oven to 350 degree.
8. I prefer to use a bread pan for baking this dish, but almost any of your grandmother´s corning ware will suffice. Lightly butter the sides of the baking dish and place the mixture into it.
9. A hot-water bath is preferable when cooking this and can be easier than it sounds. Just get a large baking pan and place it in the oven. Next, place the baking pan with the bread pudding mixture on top of it so that it will sit down in the first pan. Take a few cups of water and pour into the bottom baking pan. This will allow for steam in the oven, make sure not to overfill or allow any water to get into the bread pudding.
10. Cook for 45 minutes to 1 hour and remove from the oven when a light crust has formed over top.

Slice the bread pudding, put it on a plate, and with a sifter filled with powdered sugar dust the top.

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