Crispy Apple Bread Pudding

 

We're not normally fans of bread pudding, but this apple crisp bread pudding was actually pretty good, especially when topped with ice cream and caramel sauce. My object was to use the apples that had been languishing in the refrigerator; using up some of the breadcrumbs (leftover from making Crab Croquettes) that were in the freezer was an added bonus! Inspiration recipes came from here and here. 

Crispy Apple Bread Pudding

• 4 cups soft breadcrumbs
• 2 cups sliced apples (Granny Smith)
• 1/4 cup craisins, optional
• 1 1/2 cups milk
• 1/2 cup butter, divided
• 1 cup brown sugar, divided
• 2 eggs, beaten
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1/4 cup dry breadcrumbs (or flour)
• 1/2 cup oats

Combine soft breadcrumbs, apples and craisins in a large bowl. Heat milk with 1/4 cup butter and 3/4 cup brown sugar over low heat until butter melts. Combine with bread and apples. Stir in eggs, cinnamon and vanilla. Spoon into a greased casserole. Mix together remaining sugar, dry breadcrumbs and oats. Cut in remaining butter, then sprinkle on the apple mixture. Bake at 350 degrees for 45-50 minutes. Serve warm, with ice cream, whipped cream and/or caramel sauce.