Saturday, June 28, 2008

Spicy apple bread pudding is old-fashioned favorite

There’s something about an apple dessert that conjures up memories of great aromas coming from the kitchen. Add some spices such as cinnamon and ginger, and then a little molasses and it gets even better.

We couldn’t wait to try this wonderful sounding bread pudding that was sent to us from Nancy Bascom, who’s a member of the AkakaFallsInn_Hawaii group on the Web. Now, granted, apples don’t turn up on lists of fruits that are native to Hawaii, but since we were discussing bread puddings, people managed to find recipes they hadn’t seen in a long time and that were tucked away in drawers or cookbooks. Nancy said she has had this recipe for so many years, she can’t remember where it came from originally. Obviously it’s a keeper!


2 1/2 cups thinly sliced apples
1/2 cup brown sugar
1/2 cup finely chopped nuts
1 teaspoon cinnamon
2 1/2 cups scalded milk
2 cups bread cubes
1/2 teaspoon ginger
Dash of salt
1/4 cup granulated sugar
1/2 cup raisins
1/2 teaspoon vanilla
1/4 cup molasses
2 eggs, beaten

Mix apples, brown sugar, 1/4 cup nuts, and 1/2 teaspoon cinnamon. Put in buttered 2-quart casserole. Mix milk and bread cubes together. Mix remaining nuts, cinnamon, and other ingredients; stir into milk mixture. Spoon bread/milk onto mixture in casserole. Set in pan of warm water and bake at 305 degrees F. for 50 to 60 minutes. Serves 4 to 6.


Rochelle R. said...

This sounds very good. Did it have a very strong molasses flavor? I am going to save this recipe for the fall. It just seems like an autumn recipe to me.

Portia Little said...

Rochelle, I agree, this recipe does sound like fall - I was thinking 'cooler weather' after the heat wave here. But I do like apples any time of year. I haven't tried this one yet - just going on the recommendation of the person who sent it to me. I plan to use part molasses, part brown sugar when I make it.