New Orleans Bread Pudding, the Lighter Side
New Orleans Bread Pudding, The Lighter Side is an moderately easy dinner. Made with 2 loaves stale french bread, crust removed and sliced 1/2-inch thick, 4 to 5 medium-large granny smith apples, peeled, cored and chopped, 1 tbsp. plus 1 tsp. unsalted butter, 3/4 c. plus 2 tbsp. sugar and 1 tsp. cinnamon, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Melt 1 teaspoon butter in a large skillet.
Add the apples and 2 tablespoons sugar; cover and cook over medium heat for 2 minutes.
Remove the cover; stir gently and continue to cook for 6 minutes longer until the apples are tender.
Sprinkle the cinnamon over the apples; stir gently until the cinnamon is absorbed.
Set aside uncovered.
Place one layer of bread slices in 13 x 9 x 2-inch buttered ovenproof pan, packing them close together. Sprinkle with half of the raisins.
Spread the apples and all their juice over the top.
Sprinkle with the remaining raisins. Make another layer of bread.
(Make only 2 layers.)
π· Perfect Pairings
Complete your meal with these
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