Autumn is a beautiful time here on the farm and one thing we all look forward to is our Chevre Bread Pudding. It's a staple for us when the days get a little chilly and we hope you love it as much as we do!
You'll need:
- 1 loaf stale bread, cubed
- 2 cups Whole Milk or Half and Half if you like it rich!
- 2 eggs
- 1 Jar Fraga Farm Plain Chevre
- 2 Tbsp Sugar
- 1.5 tsp Cinnamon
- 1 cup dried apples
- 1 cup Apple Cider (hard or not!)
- 9x9 Pyrex dish
Directions:
- Night before:
- Place cubed bread in a pyrex with 1 cup whole milk (or however much it takes to saturate the bread cubes but not have them swimming)
- Soak dried apples in apple cider
- Day of:
- Preheat oven to 350 degrees
- Drain your soaked apples and squeeze any remainder apple cider out
- Mix your soaked apples and saturated bread cubes together in your 9x9 pyrex dish
- In a separate bowl, mix together your eggs, 1 cup milk, sugar, and cinnamon into a batter
- Pour the batter over the bread in the pyrex dish- just enough to have your bread cubes sticking out
- Finish with a sprinkle of sugar and chevre on top (if desired)
- Place your pyrex in a water bath and cover with aluminum foil.
- Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes to an hour.
Serve warm or cold with whipped cream, vanilla sauce, ice cream or just plain- it will be the best bread pudding you have ever tasted!