Okay, so I’ve been seeing these autumn bread pudding recipes all over my feed, and I finally caved. I mean, who can resist warm, gooey bread pudding when it’s getting chilly outside? I decided to give it a shot today, and let me tell you, it was a journey.
First, I gathered all my ingredients. I’m talking bread (obviously), some milk, eggs, sugar, spices like cinnamon and nutmeg – you know, all the cozy stuff. I also threw in some chopped apples and pecans because, why not? It’s autumn, after all!
The Prep Work
- I started by cubing the bread. I used some leftover challah bread, but I think any kind of slightly stale bread would work great.
- Then, I whisked together the milk, eggs, sugar, and spices in a big bowl. It smelled amazing already!
- Next, I tossed the bread cubes into the wet mixture, making sure everything was nicely coated.
- Finally, I stirred in the apples and pecans.
Now, here’s where things got a little interesting. My baking dish was… well, let’s just say it was a bit too small. So, I had to improvise and grab a larger one. Crisis averted!
Baking Time
I poured the whole mixture into the greased baking dish and popped it into the oven. I set the timer and waited… and waited… Okay, I might have peeked a few times. I couldn’t help it! The smell was driving me crazy.
After what felt like forever (but was probably around 45 minutes), it was finally done! The top was golden brown and a little crispy, and the inside was soft and custardy.
The Taste Test
I let it cool for a bit (because burning my mouth is never fun), then I dug in. Oh. My. Goodness. It was SO good! Warm, sweet, with a little bit of crunch from the pecans and a nice tartness from the apples. Seriously, pure autumn comfort in a bowl.
So, yeah, this autumn bread pudding was a total win. Even with the minor baking dish hiccup, it turned out amazing. Definitely adding this to my fall baking rotation!
