One of the first things I learned to make was bread pudding. My mother had a Betty Crocker Cookbook and I would look through it at a early at an early age for things I could make. Bread pudding was one of them. I still like making and eating it. I adapted a recipe from Mott’s Applesauce for this bread pudding. The original recipe had a oatmeal crumble topping to it. I have since lost the original and only have my version of it. I end up with bread that goes stale before I can use it up. This is a problem for people who depend on a food bank for some of their groceries. What do you do with day old bread that has a short shelf life. Bread pudding is one of the ways to use it up. I have shared this recipe with many of my neighbors.
This is quick and easy using specialty bread like raisin or cinnamon bread. But you can make it with regular bread by adding raisins and a 1/2 teaspoon of cinnamon to the mixture. It makes a wonderful warm evening treat when the weather is cold.
Applesauce Bread Pudding
- 1 cup of applesauce
- 2 eggs
- ½ cup brown sugar
- 1 cup milk
- 5 slices of raisin bread or cinnamon bread.
Cut bread into square pieces and place in a 8 inch by 8 inch baking dish.
Preheat oven 350 degrees.
Whisk applesauce, eggs, brown sugar and milk together in a mixing bowl. Pour over bread and stir bread to make sure all the pieces are evenly coated. Bake at 350 degrees for 30 minutes until golden brown on top.
Serve warm with a choice of caramel sauce, milk or whipped cream.