We celebrated a holiday over the weekend so I decided to make some krachel. I ended up with leftovers because my appetite isn't as big as it was when I was pregnant. So with 4 krachel remaining I decided that bread pudding was a brilliant idea. Unfortunately, I know very little about bread pudding so this was all new to me. Even though I'm a bread pudding newbie, I have to say this was delicious. The anise seeds really added something special in the background without over powering the dessert. I also like the amount of custard. Some people prefer very dry bread pudding but I prefer more custard. If you want yours to lean to the dry side then go ahead and add another krachel.
|Cube the bread|
|Cube the apples|
|Pour the egg/milk mixture over the top and push down with a fork or spoon|
|Remove from oven and let cool|
Click here for the Krachel Recipe
(Note: When I made my krachel, I used 2 teaspoons of anise seeds)
Krachel Bread Pudding
Serving Size = 1 8-inch square pan (I cut it into 9 small pieces)
- 4 krachel, cubed, bite size
- 1 apple, peeled and cubed, bite size (optional)
- 2 tablespoons unsalted butter, melted
- 4 eggs, beaten
- 2 cups of milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350F.
- Place the cubed krachel into an 8-inch square baking dish and top with the apple. Pour the melted butter evenly over the top.
- In a mixer, mix the eggs and then add the sugar. Mix in the cinnamon, vanilla and milk until combined.
- Pour the milk mixture over the bread mixture and then push down gently with a fork to make sure the bread is covered and soaking up the milk.
- Bake in the oven for 45 minutes or until a knife inserted comes out fairly clean (I added about 15 extra minutes, but watch yours closely). Place on a wire rack and let cool at least 30 minutes and serve.
Linking to: Hearth and Soul, Tuesdays at the Table, These Chicks Cooked, Full Plate Thursday, Friday Favorite, Frugal Friday