Apple – Cinnamon – Cranberry – Bread Pudding
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g yeast plait, cut into cubes
- 3 large apples
- 35 g cranberries, dried
- 500 ml milk
- 150 g suar, brown
- 40 g butter
- 3 large egg (s)
- 1 teaspoon vanilla extract
- 0.5 teaspoon ½ almond extract
- 2 ½ teaspoons ground cinnamon
- 20 g butter, for the bakin dish
- Icing sugar or cream as desired
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees, then put the 20 g butter in a 29 × 18 cm baking dish. Put the pan in the oven until the butter has melted. Remove, butter the tin and set aside.
- Slice the yeast plait, then cut into cubes and transfer to a larger bowl. Halve, quarter and core the apples and cut into wedges. Then cut these wedges into small pieces again and add to the diced yeast plaits. Also add the dried cranberries there and mix everything.
- Bring the milk, sugar and butter to the boil and remove from the heat.
- Briefly stir the eggs with the vanilla extract and almond extract until frothy. Gradually stir in the hot milk mixture. Finally add the cinnamon and pour everything over the ingredients in the other bowl. Mix everything well with a mixing spoon and then pour into the prepared casserole dish.
- Bake in the preheated oven for about 50-60 minutes. The casserole should be golden brown in color and firmly in the center.
- Remove and spread on dessert plates, serve while still warm.
- You can, if you like, dust it with a little powdered sugar. Or serve with a little whipped cream.
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