Ingredients for Apple Custard Bread Pudding Cups
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How to Make Apple Custard Bread Pudding Cups
- Heat 1 cup of milk in a small saucepan until almost boiling.
- Add 2 tablespoons of sugar and 1 teaspoon of vanilla extract; stir until sugar dissolves.
- Remove from heat.
- Lightly spray 2 individual ramekin dishes (approximately 6 oz) with cooking oil.
- Using a pastry cutter or biscuit cutter, cut bread into rounds the same size as your ramekins. You'll need approximately 6-8 slices depending on the size of your ramekins and bread.
- Spread the top of each bread round with 1 teaspoon of jam.
- Place one bread round (jam-side up) in the bottom of each ramekin.
- Top with 1/4 cup grated apple, a sprinkle of chopped nuts (about 1 tablespoon), and a pinch of nutmeg.
- In a separate bowl, whisk 2 large eggs into the warm milk mixture.
- Pour a few spoonfuls of the custard mixture over the apple layer.
- Add another bread round (jam-side up).
- Repeat layers: apple, nuts, nutmeg, and custard mixture. You may need to adjust the number of layers depending on the size of your ramekins and apples.
- Top with one final bread round.
- Sprinkle the top with a pinch of nutmeg and 1 teaspoon of sugar.
- Pour the remaining custard mixture evenly over the top.
- Refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C).
- Bake for 20-25 minutes, or until the custard is set and lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
195g
Fat
19g
Carbs
32g
