Apple Custard Bread Pudding Cups Recipe

Ingredients for Apple Custard Bread Pudding Cups

• 6-8 slices bread (challah, brioche, or similar)
• Apricot Jam
• 2 large eggs
• 1 cup milk
• Vanilla Essence
• Brown Sugar
• 1 medium apple, peeled, cored, and grated (about 1 cup)
• Walnuts
• Nutmeg to taste

How to Make Apple Custard Bread Pudding Cups

1. Heat 1 cup of milk in a small saucepan until almost boiling.
2. Add 2 tablespoons of sugar and 1 teaspoon of vanilla extract; stir until sugar dissolves.
3. Remove from heat.
4. Lightly spray 2 individual ramekin dishes (approximately 6 oz) with cooking oil.
5. 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.
6. Spread the top of each bread round with 1 teaspoon of jam.
7. Place one bread round (jam-side up) in the bottom of each ramekin.
8. Top with 1/4 cup grated apple, a sprinkle of chopped nuts (about 1 tablespoon), and a pinch of nutmeg.
9. In a separate bowl, whisk 2 large eggs into the warm milk mixture.
10. Pour a few spoonfuls of the custard mixture over the apple layer.
11. Add another bread round (jam-side up).
12. 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.
13. Top with one final bread round.
14. Sprinkle the top with a pinch of nutmeg and 1 teaspoon of sugar.
15. Pour the remaining custard mixture evenly over the top.
16. Refrigerate for at least 1 hour.
17. Preheat oven to 350°F (175°C).
18. Bake for 20-25 minutes, or until the custard is set and lightly golden brown.