If the weather happens to be chilly in your neck of the woods, you should try a rich, fall-inspired dessert. Our apple bread pudding recipe features a decadent spice-maple butter sauce that’s one-of-a-kind, packing tremendous flavor. We suggest pairing this dessert with some refreshing apple cider or a nice hot tea. The recipe makes eight to ten servings. You’ll find that the apples, cinnamon and cheddar cheese in the dish will hit the spot. We’d love to hear your thoughts about the dish—after trying it, share both the recipe and your opinion on Facebook, Pinterest and Twitter.
Nonstick cooking spray
5 slices whole-wheat bread
¼ cup brown sugar
½ teaspoon ground cinnamon
4 ounces Cabot Lite50 Sharp Cheddar, grated (about 1 cup)
2 apples, cored, peeled and diced
2 large eggs
2 large egg whites
⅓ cup granulated white sugar
1 teaspoon vanilla
1 12-ounce can non-fat evaporated milk
PREHEAT oven to 325°F. Coat 9-by-9-inch or other 2-quart baking dish with nonstick cooking spray. (Alternatively, use six individual ramekins.)
TRIM crusts from bread and cut each slice into 9 squares. Arrange bread over bottom of dish. Coat top of bread with nonstick cooking spray, then sprinkle with brown sugar and cinnamon. Scatter cheese over bread and top with apples.
WHISK together eggs, egg whites, granulated white sugar and vanilla in a small bowl until well blended. Whisk in evaporated milk. Pour mixture evenly over other ingredients in dish.
BAKE for 50 to 55 minutes, or until knife inserted in center comes out clean.