Do you remember that Apple Strudel Bread that I made for Eating the Alphabet a few weeks ago? Well, I promised you the recipe that the second loaf became and then I forgot. I was looking through my “my pictures” file and realized I owed you a recipe!What do you do with sweet yeast bread, but make bread pudding! Is there something else to do with it? If so, I need to know. Right now!
I am totally in love with apples and bread pudding. That’s why I made a caramel apple bread pudding for my first Improv Challenge. This new version takes it to a new level because the bread itself had apples baked into it and then I topped it with cinnamon covered sauteed apples. I had to eat a bowl of the apples by themselves while the rest of the gang devoured the pudding. I didn’t feel deprived at all. The apples were delicious! I am only giving you the sauteed apple recipe here, because I used the same basic recipe for this apple bread pudding as in the caramel apple bread pudding.
- 5 cooking apples, peeled, cored and thickly sliced
- 1 stick butter
- ⅓ cup agave nectar
- 2 tsp cinnamon
- ¼ tsp salt
- Heat butter in a skillet until melted.
- Add the apples and cook until soft and slightly translucent.
- Add the agave, cinnamon and salt.
- Continue cooking a few minutes more so that the butter and agave thicken a bit.
- Stir frequently to keep the apples from sticking.
- Serve over bread pudding, ice cream, shortcake, pound cake, or by themselves.
- Whipped cream is good, too!