Jack’s Apple Pudding
Back when my husband Jack worked for a food service management company (quite a few years ago), his boss challenged everyone on his team to develop a recipe using leftover bread or rolls. In food service, nothing should go to waste, so the motivation behind this contest was to figure out ways to cook with day-old bread or rolls that could then be served to customers.
The person on the team who came up with the winning recipe would receive a 32-inch television as a prize. Jack chuckled when he told me this this story because back then – a 32-inch TV weighed more than he did, and it took two people to carry! But being a single dad at the time, Jack really wanted to win that TV!
Jack had just gone apple picking with his kids – and he came up with Jack’s Apple Pudding recipe! He used fresh Cortland apples and leftover rolls from a catering event the night before.
This simple, delicious, perfectly sweet and spicy apple pudding recipe is somewhat similar to a bread pudding, but the addition of shredded apples helps give it a creamy texture. Served hot out of the oven and with a scoop of vanilla ice cream on the side – this apple pudding is a winner!
No pun intended – Jack really did win the contest and that 32-inch television, thanks to this apple pudding recipe. It also became a customer favorite in the facility he managed.
The recipe below serves six – but the original recipe Jack created served 200 guests!
Jack’s Apple Pudding
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 minutes
Yield: 6 servings
INGREDIENTS
- 2½ cups Italian bread or rolls processed in a food processor until crumbly but not fine. Do not remove crusts.
- ½ cup melted butter plus more to butter the pan
- ¼ cup white sugar
- ¾ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 beaten eggs
- 1 cup whole milk
- 3 Cortland apples, peeled, cored and shredded on the large holes of a box grater (any hard baking apple is fine)
- Vanilla ice cream, for serving
INSTRUCTIONS
- Preheat oven to 375 degrees F.
- Butter a 9×9-inch baking pan
- In the bowl of a food processor, pulse bread until crumbly but not too fine; a little larger than a grain of rice. Pour into a medium to large bowl.
- Mix in melted butter and both sugars.
- Add baking powder, salt, cinnamon and nutmeg and stir to combine.
- Add eggs, milk and shredded apples (plus any liquid from shredding the apples) into the mixture and stir.
- Pour batter into the prepared pan and bake uncovered for 45 minutes.
- Using an ice-cream scoop, scoop hot pudding into serving bowls and top with a scoop of vanilla ice-cream.
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