It's hard to create a pretty picture of bread pudding. It's just not one of those desserts. But you know that it's delicious, right?
I typically create the desserts for our family's Thanksgiving dinner. This year things are simplified thanks to my wee one. This dessert is so easy, so tasty, and a little bit healthier than my past creations.
Cran Apple Bread Pudding
1 cup pureed apples (I left the skin on)
1 1/2 cups vanilla almond milk
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
6 cups cubed crusty bread (a wee bit stale works best)
1 cup coarsely chopped apple
2/3 cup fresh cranberries
1/2 cup caramel sauce (packaged or make your own)
Preheat oven to 325 degrees. Lightly coat a 8x8" baking dish with baking spray.
Whisk together eggs and milk, then stir in pureed apples, sugar, and cinnamon. Remove 3/4 cup of mixture and set aside in refrigerator. Fold in chopped apple, cranberries, and bread cubes. Allow to sit for 20 minutes to allow mixture to soak into bread, stir occasionally.
Transfer mixture into baking dish and bake for 20 minutes. Pour remaining refrigerated liquid mixture over bread cubes and return to oven for additional 15-20 minutes, or until a knife inserted into the center comes out clean.
Serve warm, drizzled with caramel sauce, if desired.
Nutrition Info per 1 serving: 265 calories, 4 g fat, 7 g protein, 49 g carbohydrates, 3 g fiber