A trip to New Orleans would not be complete without treating yourself to some great soul food. One of my most memorable food experiences was meeting the late Austin Leslie of Chez Helene’s and having him introduce me to his famous bread pudding.
My meal started with his famous fried chicken, greens and okra and finished with some of the finest bread pudding I ever had the pleasure to experience. He served it with a traditional hard sauce.
For our version of Fresh Apple Bread Pudding we chose to simply lightly dust the pudding with powdered sugar allowing the flavor of the apple to develop.
The next time you have the hankering for some down home southern style cooking, make sure to whip up this simle and delicious rendetion of bread pudding for dessert.
- ½ loaf French style bread cut into ¾” thick slices
- 1 large egg
- 2 cups milk
- ¼ cup sugar
- 1 teaspoon vanilla
- 2 tablespoons raisins
- 2 large apples (golden delicious is wonderful)
- ¼ cup chopped nuts
- Cinnamon to taste
- Preheat oven to 400°. Butter the sides and bottom of a deep casserole.
- Beat egg and milk together. Add vanilla and stir well. Insert the bread slices into egg/milk mixture for several minutes.
- Removing the bread from the wash, squeeze excess liquid from the bread. Layer the bread into base of casserole.
- Peel and grate the apples layering on top of the bread. Sprinkle with cinnamon and sugar. Top with raisins and nuts.
- Add the remaining bread on top making sure the excess liquid is squeezed out as before. Sprinkle with cinnamon and dot with butter on top.
- Bake at 400° until set and lightly browned.