*Yield - 6 Servings - 6 hours & 20 minutes Prep and Total Active Time
INGREDIENTS
- 8 cups buttermilk bread (sourdough or wheat substitute works)
- 1/2 cup melted unsalted butter
- 1 cup chopped apples (small 1/2 inch cubes)
- 1/2 cup chopped raw Big Red Walnuts
- 2 eggs beaten
- 1 t vanilla extract
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1/2 T cinnamon
GLAZE:
- 3 T brown sugar, 3 T butter, 2 T heavy cream
DIRECTIONS
Start by slicing your bread into 1 inch cubes and lightly toasting in the oven at 350 for 6-8 minutes. While your bread cubes are in the oven melt unsalted butter and add 1 cup of chopped apples and a pinch of cinnamon. Cook on low heat for 2-3 minutes and set aside.
In a bowl add milk, cream, sugar, vanilla and egg and whisk until a custard like consistency appears. Fold in toasted bread, melted butterapples, and chopped walnuts. Mix until bread is evenly coated.
Coat muffin tins with vegetable oil and scoop bread pudding mixture in tin tray. Bake for 18 minutes at 350 degrees or until tops of muffins are browned. Remove muffins and let them cool. In a saucepan bring brown sugar, butter and heavy cream to a simmer and whisk until smooth.
Drizzle each muffin with glaze and half of a walnut.
