Dessert Recipes
Apple French Toast Loaf with Maple Butter
This bread pudding combines flavors reminiscent of "French Toast" with the subtle tang of the apples and finds a worthy companion in the sweet maple butter. The butter, nuts, and brown sugar that are added to the pan just before baking form a glaze when the loaf is inverted and unmolded. Slices are served topped with a maple compound butter.
Ingredients
Maple Butter
- 1/2 cup Challenge butter (room temperature)
- 1/4 cup maple syrup
Loaf
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 7 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 8 cups (approximately 1 pound loaf) firm white bread, cut into 1 inch cubes
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1 1/2 cup chopped apples
- 3 tablespoons Challenge Butter
- 1/4 cup brown sugar
- 1/4 cup coarsely chopped walnuts
Instructions
Maple Butter
- Beat butter until light and fluffy then beat in maple syrup. Set aside
Bread Pudding
- Combine brown sugar, cinnamon, nutmeg and salt in a large mixing bowl.
- Whisk in eggs, milk and vanilla extract.
- Add bread cubes, cover with plastic wrap and place in the refrigerator for at least 30 minutes (leave overnight if desired) to allow bread to soak up liquid.
- Heat oven to 350 degrees F.
- Blend 1/4 cup sugar and 1/4 teaspoon cinnamon; combine with chopped apple. Stir apples into bread cube mix.
- Butter the sides of a 9 x 5 inch loaf pan (or other 6 cup baking mold), then melt 3 tablespoons Challenge butter in the pan in the preheating oven – watch carefully! Remove pan and evenly sprinkle 1/4 cup brown sugar and nuts over melted butter.
- Add apple/ bread cube mix to the pan. Bake for 50 to 60 minutes or until top is browned and firm to touch.
- Unmold pudding, slice and serve with dollop of Maple Butter.
Notes
Recipe can be doubled and baked in a 12 cup Bundt pan.
Nutrition
Per serving: Total Calories: 433, Calories from Fat:193, Total Fat: 21.4g, Saturated Fat:10.5g, Cholesterol: 184mg, Sodium: 534mg, Total Carbohydrate: 52g, Dietary Fiber: 2.2g, Sugars: 27.6g, Protein: 9.9g
Attribution
Recipe and photo used with permission from:
Challenge Dairy
Source: Challenge Home Economist