Overnight Carmel-Apple Bread Pudding

Welcome to our farm kitchen.  This is one of my favourite places to work.  When we built our log home I designed the kitchen to be super easy to work in.  Everything that we need to make our from scratch meals is within easy reach.  Items that are used less frequently are in cupboards in the next room.  

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Today I am going to show you how to make one of our favourite comfort foods:  old fashion bread pudding with a twist.  Not only do I serve this for breakfast, but also for lunch or supper occasionally.  It is so simple to make.  When my pastured free range chickens or ducks have given me an overabundance of eggs I have made an extra batch to put in the freezer.


The first thing you will do is cut your bread into 1" cubes.  Then peel and slice your apples.  Now mix them together and set aside.




In a small saucepan I now combine the brown sugar, butter (from our grass-fed milk cows) and honey and bring to a boil. 





Now I spread it evenly in my prepared baking pan.






In another bowl (I use the one the bread and apples just came out of) combine the eggs (I use eggs from our pastured free range hens), milk (also from our grass-fed milk cows) 1/3 cup of sugar and vanilla, beating until well combined.  Pour this over the bread cubes and apples. 






Spread this mixture over the syrup.







Now combine the remaining sugar, cinnamon and nutmeg together and sprinkle over the top.  Then dot the top with the butter.



Cover and refrigerate overnight.  Remove the baking pan thirty minutes before baking to allow your pan to warm a little.  Bake at 350 F for approximately one hour.  When a table knife inserted into the center come out clean it is cooked.  Let stand for five minutes to finish setting up.


We love to eat this with generous amounts of cream (from our grass fed milk cows).




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Overnight Carmel-Apple Bread Pudding
Instead of using our left over bread for French toast we cut it into cubes and make this old fashion bread pudding with a twist.
  • 12 slices "day old" bread, cut into cubes
  • 4 medium apples, peeled & thinly sliced (I used rehydrated dried apples)
  • 1 cup packed brown sugar (I use coconut sugar)
  • 1/2 cup butter (can substitute coconut oil)
  • 2 Tbsp honey
  • 6 large eggs (from pasture raised hens)
  • 2 3/4 cup milk (I use raw milk from my cow)
  • 2/3 cup sugar (I use cane sugar)
  • 1 Tbsp vanilla
  • 2 tsp Cinnamon, ground
  • 3/4 tsp Nutmeg, ground
  • 1 Tbsp butter
In a small saucepan, over medium heat, bring brown sugar, 1/2 cup butter and honey to a boil stirring constantly. Remove from heat. Pour into a greased 10-in x 9-in x 2-in baking dish.Combine bread cubes and apple slices. Spread evenly in prepared an.In a large bowl, beat eggs, milk, 1/3 cup sugar, vanilla, cinnamon and nutmeg. Pour over bread and apple mixture. Dot with butter.Cover and chill overnight. Remove from refrigerator 30 minutes before baking (you can also bake it immediately after assembling). Bake uncovered at 350 F for 1 hour or until a knife inserted near center comes out clean. Let stand 5 minutes before serving.Serve with generous amounts of farm fresh cream.
Prep time: 40 minutes Cook time: 1 hour Total time: Yield: 4 - 6 servings