First-Class Breakfast Bread Pudding Recipe
Serving Size / Yield
- 4 1/2 C. cubed French or Italian bread
- 3 large cooking apples (such as Granny Smith), peeled, cored and chopped
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 C. firmly packed light brown sugar
- 1/4 tsp. salt
- 2 C. milk or soy milk
- 1/4 C. maple syrup
- 12 oz. cooked sausage, crumbled
Lightly oil the inside of a 4-quart slow cooker. Press half of the bread cubes into the bottom of the cooker. In a large mixing bowl, combine the apples, cinnamon, allspice, brown sugar and salt. Add the milk and maple syrup and mix well. Pour half of the apple mixture over the bread in the slow cooker. Gently press down on the apples to ensure the liquid is absorbed by the bread.
Spread half of the soy sausage over the apples, followed by the remaining bread. Top the bread with the remaining sausage, followed by the remaining apple mixture. Press on the apple to ensure the liquid is absorbed. Cover and cook on low for 6 hours.
Yield: 4-6 servings.