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Apple Cinnamon Bread Pudding Print Email

1 loaf Udiís Gluten Free Cinnamon Raisin Bread, cut into cubes
1/4 cup sultana raisins
2 apples, peeled, cored and diced
4 eggs
1/2 cup brown sugar
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp nutmeg, ground
1/2 tsp salt
zest of half a lemon
juice of one lemon
1 can (400ml) coconut milk, shaken

Preheat oven to 350įF. Grease a 3 1/2 quart baking dish.

Cut bread into chunks (manageable or bite size) and place in greased baking dish. Scatter the apples and raisins over the bread and toss to mix together. Set aside.

In a separate bowl, mix the eggs and sugar. Add in the remaining ingredients and blend well.

Pour liquid mixture over bread and allow to sit for 30 minutes. After the first 15 minutes, push down on the bread to make sure it all gets thoroughly soaked through.

Bake in preheated oven, uncovered, for 65-75 minutes. Cool to warm before eating. Serve with a dollop of freshly whipped cream or by itself.

Yield: 6-8 servings
Prep Time: 15 minutes
Cooking Time: 65-75 minutes
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