Apple Pie Bread Pudding

• Apple (large)1 (approx. 200 g)
• Light brown sugar⅓ cup (67 g)
• Water3 tablespoons (45 g)
• Butter2 tablespoons (28 g)
• Cinnamon1 teaspoon (2.6 g)
• Cornstarch1 tablespoon + 1 teaspoon (10 g)
• Water2 tablespoons (30 g)

The day before making this bread pudding, cut bread into cubes and spread it out on a large baking sheet. Leave it out to get stale for about a day.

Preheat the oven to 400°F (204°C)

For the apple pie filling: Peel, core, and chop apples to be about an inch sized squares. Brown the butter until it’s an amber brown over medium heat. Stir in apples, sugar, cinnamon & water.

Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons of water. Add to the pan while stirring and continue to cook until the apples are soft (not mushy) and filling is thickened.

Let this simmer for 1 minute then cool to room temperature.

Bread Pudding: Spread half of the stale bread in a 9x9 baking dish evenly. Spread half of the apple pie filling all over the bread evenly.

Move it around a little to let some apples get between the bread. Repeat this again until all the cubed bread and apple pie filling is evenly dispersed. Melt the butter in the microwave for 45 seconds. In a large mixing bowl, whisk together the eggs, milk, melted butter, vanilla extract, sugar, apple pie spice, and cinnamon.

Pour the mixture all over the bread and apple pie layers.

Press down on bread lightly and bake for 45-60 minutes or until the center is firm.