Apple-Raisin Breakfast Bread Pudding So Tasty

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Apple-Raisin Breakfast Bread Pudding

"You may name this baked French toast, or you may call it breakfast bread pudding, however every body will agree it is straightforward, candy, and delicious. I have located children and adults enjoy it and it is extremely good for brunch and/or a potluck."

Ingredients :

6 eggs
1 cup milk
half of cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 (sixteen ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes
2 Granny Smith apples - peeled, cored, and sliced
1 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
1 Granny Smith apple - peeled, cored, and diced

Instructions :

Prep : 25M	Cook : 12M	Ready in : 9H15M

Beat the eggs in a blending bowl. Whisk in the milk, cream, vanilla extract, and nutmeg till frivolously blended. Fold inside the bread cubes and set aside until the bread soaks up the egg aggregate, approximately 5 mins. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to lightly coat. Grease a 9x13-inch baking dish and arrange the apple slices lightly into the lowest of the organized baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.
Preheat an oven to 375 ranges F (190 stages C).
Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is not soggy, approximately forty minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, approximately five minutes. Remove and permit stand five to ten minutes before serving.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it evenly, and make smooth-up less difficult.

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