Basic HTML Version
The Food Issue
2014
Grains
West
50
Feature
APPLE
PECAN BREAD
PUDDING
Chunks of whole-grain bread, soaking up the flavours
of apple, brown sugar, cinnamon and nutmeg are
toppedwith fresh pecans and baked to perfection.
Servewarmwith a scoop of vanilla ice cream.
Ingredients
2½cups (600mL) milk (skimor 2%)
½cup (125mL)
applesauce
3
eggs
½cup (125mL)
brown sugar
1 Tbsp (15mL)
cinnamon
1 tsp (5mL)
nutmeg
12 slices
whole-grain bread, cut into 1-inch
(3 cm) cubes (try different flavours,
like honey whole-grain)
1
large apple, washed, cored and
cut into¾-inch (2 cm) cubes
½ to 1 cup
pecans
(125 to 250mL)
Instructions
Preheat the oven to 350° F /175° C. In a large bowl,
whisk together milk, applesauce, eggs, brown sugar, cin-
namon and nutmeg. With a spatula, gently fold in bread,
apple and pecans. Turn out ingredients into a
9 x 13 inch (23 x 33 cm) or similar baking dish coated
with a non-stick cooking spray.
Cover and refrigerate for approximately 1 hour. Remove
from fridge and bake for 45minutes to 1 hour, until the
top is golden brown and there is no excess liquid remain-
ing. Serve the bread puddingwarmwith ice cream, or
serve chilledwith a vanilla or caramel sauce.
Substitutions:
Pecans can be replacedwith raisins or other nuts. In
place of apples, try adding a cup of blueberries or Saskatoon berries.