It's embarrassing, but true (usually not mutually exclusive): I tend to justify eating certain things at certain times in the following way: "Well...bread pudding for breakfast is the equivalent of a Danish, bagel, bowl of frosted cereal, blueberry pancakes, name your vice."
Bread pudding is one of my favorites for the above rationalization. It's dessert, breakfast or a snack. It's easy and almost everyone loves it. And I use skim milk and minimal sugar. So there.
This one, an apple and raisin version, was a great way to use the one apple in the fruit bowl that was slightly past its prime, some raisins that had been spending time in the pantry and the half a loaf of white bread that was waiting to be rescued.
This was also the perfect thing for the bottled dulce de leche I bought some time ago because I wanted to experiment with it.
Try this for dessert (or breakfast or a snack).
Bread Pudding with Apples and Raisins
4 cups white bread cubes
1 apple, chopped
1 cup of raisins
2 large eggs
8 ounces skim milk
1/3 cup apple juice
1/3 cup sugar
1 1/2 tsp cinnamon
Dulce de leche
1. Preheat oven to 350 degrees and grease an 11" by 7" baking dish.
2. Combine bread cubes, apple and raisins in a large bowl.
3. Beat eggs in a medium bowl and stir in mile, juice, sugar and cinnamon. Mix together.
4. Pour egg mixture over the bread mixture and press together. Let stand for 10-15 minutes.
5. Pour into greased dish.
6. Bake for 40-45 minutes until done. Serve warm with dulce de leche.