Thu | Oct 19, 2017

Apple & Cheddar Bread Pudding

Published:Monday | September 29, 2014 | 12:00 AM

Prep Time: 15 minutes • Cook Time: 45 minutes • Serves: 12

2tbsp butter

2 large unpeeled apples, cut into 1/2inch chunks (3 cups)

1tsp ground cinnamon

1 loaf (16 oz) cinnamon swirl bread or cinnamon-raisin swirl bread, cubed

13/4 cups (7 oz) Sargento Chef Style Shredded Sharp Cheddar Cheese, divided

4 eggs

3/4 cup sugar

3 cups whole milk or half-and-half

1tsp pure vanilla extract

Optional toppings

Slightly sweetened whipped cream or warm caramel or butterscotch ice cream topping

METHOD

1. 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.

2. In a very large bowl, toss bread cubes with apple mixture and 1/2 cup cheese. Spread evenly in a greased 13 x 9-inch 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. Cover and refrigerate at least 15 minutes.

3. Heat oven to 350°F. Bake pudding 40 to 45 minutes or until puffed and golden brown; top with remaining cheese and let stand 10 minutes. Serve warm or at room temperature with toppings if desired.