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Pudding, Bread, Apple-Raisin (P, TNT)
Source: Unknown
Serves: 8 to 12

1 medium size plain or sweet challah, crusts and all, torn into small pieces
2-1/2 cups soy milk
4 eggs
1 cup apricot jam
1/2 cup brown sugar
1/2 cup vegetable oil
3 tbsp. rum or brandy
4 Granny Smith apples, peeled and grated in the food processor
1 cup golden raisins
1 tbsp. real vanilla extract (or a few drops maple or caramel extract)
1/2 cup real maple syrup

Preheat oven to 375°F.

Mix all ingredients in a mixing bowl thoroughly, mashing up the bread as you go to allow it to soak up all flavors. Transfer the batter into a greased 10" tube or springform pan.

Bake 1 hour, or a little more, until a knife inserted in the center comes out clean. The minute it comes out of the oven, prick the pudding all over with a skewer, and slowly pour 1/2 cup maple syrup over top of it. Serve warm or at room temperature.

Poster's Notes:
I just made an apple bread pudding I would like to share with you, it came out fabulously. It was born of a necessity to use up loads of grannies I had, and I do love bread puddings and am always experimenting with them. If you are avoiding wheat bread, substitute spelt bread 1 loaf for 1 challah. Optional, when nuts aren't a problem, add 1/2 cup coarsely chopped pecans or walnuts.

Posted by Molly Rudnick

Nutritional Info Per Serving: N/A