Bread pudding is a traditional dessert with its roots in European cuisine, particularly popular in England and France for centuries. Originally, it was created as a way to use up stale bread and avoid waste. In Latin America, this dish has acquired adaptations based on the region and available ingredients, becoming a homemade favorite to be enjoyed with family. In different Latin American countries, bread pudding may also be known as "budín de pan" or simply "pudding," and although there are variations in the recipe, the essence remains the same: a delicious, soft, and sweet dessert, ideal for cool days or as the finish to a special meal.
The use of apple and cinnamon in this recipe adds a special and harmonious touch. In countries like Mexico, Ecuador, or Argentina, fruits and spices add an aroma and flavor that distinguishes this pudding from other more traditional versions made only with raisins or vanilla. The combination of bread, fruits, and spices makes this dessert very popular not only for its taste but also for its creamy and comforting texture.
How to Make Apple Cinnamon Bread Pudding
Ingredients:
Golden Delicious apples, cinnamon sugar, sugar, cinnamon, butter, eggs, whole milk, vanilla extract, cinnamon raisin bread.
Place the oven rack in the middle position.
Preheat the oven to 350 degrees Fahrenheit.
Lightly grease a deep 9 or 10-inch pie dish.
Have a roasting pan larger than the pie dish ready.
In a large bowl, mix the apple slices with 2 tablespoons of cinnamon sugar.
Place a large skillet over medium heat.
Add 1 tablespoon of butter.
Spread half of the apples to cover the bottom.
Cook for 1 minute per side or until partially cooked.
Remove to a large plate.
Repeat with another tablespoon of butter and the remaining apples.
Add to the plate.
Meanwhile, place the eggs, milk, vanilla, and remaining cinnamon sugar in the bowl.
Add the remaining 1 tablespoon of melted butter.
Whisk until the ingredients are well combined.
Spread the bread cubes in the pie dish.
Arrange the apple slices in concentric circles on top.
Pour the egg mixture evenly over the apples.
Sprinkle with 1 reserved teaspoon of cinnamon sugar.
Place the pie dish in the roasting pan.
Place the pan on the middle oven rack.
Add very hot water to the roasting pan until it reaches halfway up the sides of the pie dish.
Bake for 40 to 45 minutes until a knife inserted near the center comes out clean.
Remove the pie dish from the water.
Serve warm, at room temperature, or cold.
