DINING HALL RECIPE #2: Southern Comfort
NB: This is linked to Devyn’s article and is one of the two recipes she provides for her dining services “alternative” article. See above.
APPLE CINNAMON BREAD PUDDING
This warm, hearty dessert is perfect for a crisp fall evening. Seasonal apples, brown sugar, and gooey cinnamon bread imbue this bread pudding with all the best aromas of autumn. I think this is best made from the fresh cinnamon bread found in the dining halls and in Hodgdon (not the Pepperidge Farm stuff you find near the bagels, mind you), but it can be made with any bread you may have lying around threatening to get stale. When made with regular bread, a teaspoon or so of cinnamon added to the egg mixture has the same aromatic effect.
1 loaf of cinnamon swirl bread, cut into 1” cubes
¼ cup (half a stick) butter, melted
2 medium apples, thinly sliced
¼ cup raisins (optional)
6 eggs, beaten
4 cups whole milk
1 cup brown sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Scatter cubed cinnamon bread in a 9×13” pan, drizzle with melted butter, and toss. Mix in apples and raisins, if using. In a medium bowl, beat eggs, then stir in milk, sugar, and vanilla. Pour over bread mixture in pan, pushing down with a fork to make bread absorb mixture. Sprinkle top of pudding with brown sugar. Bake until top of pudding is golden brown and a knife inserted in the center comes out almost clean, about 45 minutes. Serve warm, drizzled with honey or topped with whipped cream.
– Devyn Powell