Maple, Apple, and Cheddar Bread Pudding
2 Tbsp. butter
2 large unpeeled apples, cut into 1/2-inch chunks
1 tsp. ground cinnamon
1 (10 oz.) cinnamon swirl bread or cinnamon-raisin swirl bread, cubed
2 cups Shredded Sharp Cheddar Cheese - divided
2/3 cup Wood’s Vermont Maple Sugar
2 1/2 cups milk or half-and-half
1 tsp. pure vanilla extract
(I added chopped pecans to the top for the last 5 minutes of baking.)
=Optional toppings :
--Slightly sweetened whipped cream
--Warm caramel topping
--Vanilla ice cream
--Melt butter in a large skillet over medium heat. Add apples; cook 3 to 4 minutes or until softened, stirring frequently. Remove from heat; stir in cinnamon.
--In a very large bowl, toss bread cubes with apple mixture and 1 cup cheese.
--Spread evenly in a greased 2-quart baking dish; top with 1/2 cup cheese.
--Beat eggs with sugar in the same bowl; stir in milk and vanilla.
--Pour mixture evenly over bread mixture, pressing down on bread to moisten top cubes of bread.
--Top with remaining cheese. Cover and refrigerate for at least 15 minutes.
--Heat oven to 350°F. Bake pudding for 40 to 45 minutes or until puffed and golden brown.
--Let stand 10 minutes. Serve warm or at room temperature with toppings if desired.
I ate this warm out of the oven! Awesome!