In my pursuit of less added sugar this year, I ventured into the realm of no added sugar desserts this week. I made a no added sugar apple bread pudding.
I had a bunch of bread crusts leftover from tea sandwiches over the weekend -- once cubed, a little over 2 cups. I also had some applesauce from our tree apples thawed in the fridge. I asked Chat GPT for a recipe for bread pudding with no added sugar, using applesauce and apples. Here's what it came up with.
2 1/2 cups bread cubes
3/4 cup applesauce
3/4 cup milk (I used soy milk)
1 large egg
1/2 large apple, peeled and finely diced (I used frozen cubes of apples, with peel on, about 1 cup)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup raisins (I used about 1/3 cup)
3/4 cup applesauce
3/4 cup milk (I used soy milk)
1 large egg
1/2 large apple, peeled and finely diced (I used frozen cubes of apples, with peel on, about 1 cup)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup raisins (I used about 1/3 cup)
I also added 1/8 teaspoon salt, definitely needed it.
What I wish I would have added was 1 teaspoon vanilla and an extra egg. As it was, though, the bread pudding was sweet like a homemade muffin and had lots of flavor. An extra egg would have made more of a custard. And the vanilla would have added to the flavor. It also might have benefitted from a tablespoon of melted butter added to the liquid mixture before combining with the bread cubes, apples, and raisins.
I baked mine in a buttered pie plate at 350 for about 25 to 3o minutes, until a knife inserted came out clean. Once done I cut it into wedges.
Delicious! I'll make this again with an extra egg, some vanilla extract, and a tablespoon of melted butter.
That looks good and I think we could make that with some pears we have in the freezer.
ReplyDeletePears would be delicious in bread pudding, Live and Learn. Have you come up with other uses for your frozen pears? I have several bags of pear chunks in the freezer needing to be used.
DeleteI made a bread pudding last week using a cranberry walnut slice of legover bread and the rest with regular sourdough bread. I should have added a bit more milk and an additional egg as mine was a bit dry. Tasted good just a little dry. Mom used to make a stove top version with eggs, milk and bread that us kids begged for because it was so good. She saved all the bread ends (in the freezer, of course) after making sandwiches all week long for school lunches. I just do a baked version to make sure the eggs are cooked fully.
ReplyDeleteAlice
Hi Alice,
DeleteI've never heard of a stove-top bread pudding. I've only done oven versions. Your cranberry walnut plus sourdough sounds tasty! I'm glad that egg prices are more sane this winter compared to last.
I love bread pudding, and this sounds good. I think I'd be tempted to add 2 eggs. I like Alice's idea of the cranberry walnut bread. Mmmm.
ReplyDeleteHi Kris,
DeleteYes, I think an extra egg would have made more of a custard. I agree, the cranberry-walnut bread must have made for a very delicious bread pudding.