Ingredients
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6 large eggs, beaten
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1 cup milk
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1 cup heavy cream
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1 1/2-2 cups apples
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1/2 cup raisins
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2 teaspoons cinnamon
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1 teaspoon nutmeg
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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3 -4 cups stale bread cubes
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1 cup light brown sugar
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1/4 cup butter, softened
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1 cup chopped pecans
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1 1/2 cups semi-sweet chocolate chips
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2 tablespoons butter
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1/2 cup heavy cream
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1 tablespoon coffee-flavored liqueur
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1/2 cup maple syrup
Instructions
- Preheat oven to 350° and grease a 9x13 pan (may need to use 2 pans, like a 9x13 and an 8x8, if your bread slices are big) or if making bread pudding muffins grease 12 muffin tins.
- Place bread cubes in a bowl.
- Mix together apple, nutmeg, cinnamon, sugar (if using any, I find it too sweet when I add suagr but others in my family like this with added sugar), 6 eggs, and both milks, almond extract, and vanilla in a a separate bowl. Pour this mixture over bread cubes and let sit for at least 10 minutes.
- Pour into bread mixture into the greased dish or muffin tins.
- Combine crumble ingredients until it looks like crumbly and sprinkle over bread pudding.
- Bake for 30 minutes for muffins or 40-50 minutes for 9x13 dish OR until set, watch carefully!
- Sauce for the Grown Ups:
- Combine chips, butter, and heavy cream and melt in microwave until melted (Stirring every 30 seconds).
- Then mix in liqueur and serve over bread pudding!
- Sauce for the Little Ones:
- Mix syrup and butter and place in microwave until melted (stirring every 30 seconds).
- Then stir in the brown sugar and microwave again until dissolved (stirring every 30 seconds).
- You may make this dish ahead and leave in the fridge over night, then bake in the morning.