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Carol Kicinski
This bread is sure to fill you (and your tummy) with warmth this Fall!

Make your guests feel warm and cozy with Cinnamon Apple Bread

Author Byline Image
   There is something about the aroma of cinnamon and apples baking that makes me feel so safe and cozy.
   I will be having some house guests this holiday season and am already thinking ahead as to ways to make them feel comfortable and at home in my home. I am also thinking of what I will be feeding them.
   This recipe from our Fall Baking book is just the thing to feed a crowd and show them your love. Filled with apples, brown sugar, and cinnamon – what is there not to love? It is also pretty darn simple to make.
   It can be served as a dessert or in the morning as a sort of delicious French toast casserole – just make it ahead and re-heat it in the morning.
Cinnamon Apple Bread Pudding
Serves 10-12
Gluten-free nonstick cooking spray
1 loaf gluten free bread, cut into 1-inch cubes (about 8 cups cubed)
2 large apples, peeled, cored, and diced (about 3 cups diced)
2 cups milk
2 cups heavy cream
8 large eggs
½ cup organic brown sugar (light or dark)
1 teaspoon pure vanilla extract
1 teaspoon plus ½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons melted butter
1 tablespoon organic sugar

   Spray a 3-quart baking dish with cooking spray. Add the bread cubes and diced apples to the dish and toss to mix.
   In a large mixing bowl, whisk together the milk, cream, eggs, brown sugar, vanilla, 1 teaspoon cinnamon, and the nutmeg. Pour the mixture over the bread and apples and gently press the bread cubes down into the liquid. Let sit for 15 – 30 minutes to let the liquid absorb into the bread.
   Preheat the oven to 350ºF.
   Bake for 1 hour or until the mixture is set and golden brown.
   Brush the top of the bread pudding with melted butter. Combine the 1 tablespoon sugar with remaining ½ teaspoon cinnamon and sprinkle over the top.
   To make this dairy free, just use 4 cups of full-fat coconut milk in place of the cream and milk, and drizzle with melted dairy free butter substitute. I love to bake with organic
sugars and brown sugars, but if you are cutting back on refined sugars, substitute with coconut palm sugar for both the brown sugar and organic sugar.