Applesauce Bread Pudding

My husband always questions why I have lots of little bags of stale bread and buns in my freezer.  I try to convey to him that there are actually things I MAKE out of that stale bread, like homemade croutons, stuffing, french toast, and this delicious Applesauce Bread Pudding, but I'm not sure he believes me.  Sometimes I think he questions whether or not I am a food hoarder, LOL, but he's wrong (of course).  He IS right that I don't want to waste food or throw anything away that I can turn into something delicious.  Probably the hoarders of the world and I do have that in common. 

Last night I decided to use up some of those stale buns and make one of my favorite desserts ever.  It's been my experience that you either LIKE bread pudding or you DON'T.  I LOVE IT!  My sister-in-law first started making this for my father-in-law.  She most often made Pumpkin Bread Pudding, but her original recipe was for Applesauce Bread Pudding with additions for pumpkin.  It's so creamy and delicious with hints of apple and cinnamon.  Mmmmmm.  I like that it uses regular pantry ingredients plus stale bread.  That's a win-win to me.

I have baked this recipe for bread pudding since I was about 25 years old.  I never take a bite without remembering how much my father-in-law loved this dish and how my sister-in-law made it especially for him.

My favorite way to eat this bread pudding is hot, with a scoop of vanilla ice cream.  Leftovers are stored in the refrigerator and it is almost as good served cold with cool whip, or with nothing at all.  I had some this morning with my coffee.  It resembles breakfast food close enough for me since it is made of bread, milk, eggs, and fruit.

Here's how I make Applesauce Bread Pudding AT HOME MY WAY:

Applesauce Bread Pudding

 

Ingredients:

• 12 slices of stale bread (cubed or torn into small pieces)
• 2 Tablespoons margarine/butter (melted)
• 1 can (16 oz) applesauce (I used homemade)
• 3 cups milk
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup sugar
• 4 eggs
• 2 teaspoons vanilla

 

Directions:

 

Place cubed/torn bread in a mixing bowl.

 

In separate bowl, combine all other ingredients, mixing well to make sure the eggs are all blended, etc.  Pour this mixture over the cubed bread and stir to combine.

 

Pour into a sprayed or buttered 9 x 13 dish. 

 

Bake at 325 degrees 1 hour or until firm.

 

STORE LEFTOVERS COVERED IN THE REFRIGERATOR.

 

(I usually half this recipe and bake in a pie plate or 8 x 8 square pan.)

 

Tip:  If using smallish hot dog/hamburger buns, you might add an extra slice or two of bread/buns. 

 

 

Unbaked - It should like kind of soupy.

 

 

 

After baking, it kind of puffs up a little bit and browns at the edges.

 

 

 

 

My old recipe.  A bit tattered and well loved.

 

 

The pumpkin version has a few additions and omits the applesauce.  It is so delicious too!  I'll make the pumpkin version

 again soon and take some pictures!