Recently the IRC has started to issue Bread Shares. With this program you get baked goodies, fresh from the oven. Tuesday will remain the distribution day, so as the weekend rolls around, here is a recipe you might want to try. This recipe will make two small casseroles.
INGREDIENTS
- 2 C fresh French bread cut into 1/2 inch cubes.
- 1 Apple cut into 1/2 inch cubes (Peel if you prefer)
- 1 egg
- 1 TBL sugar, brown sugar or honey
- 1/4 C whole milk
- 1/4 C cream, buttermilk or half and half
- 2 tsp Grandpa’s CinnaSugar®
- 1/2 tsp vanilla
- Optional: Turbinado sugar for garnish
STEP BY STEP
- Mix sugar, cinnamon and nutmeg together before putting it into the liquid, or it will clump. Set a bit aside for glaze.
- Toss cut apples in the sugar mixture to coat. You can also add dried raisins or cherries
- Remove coated pieces into a small bowl and set aside
- Crack the egg into the remaining mixture and beat to mix thoroughly
- Add milk and vanilla with the egg mixture
Don’t use skim on this, as the fat is needed to keep the bread from getting too soggy
If you want to avoid milk with animal fats, use yogurt instead of milk. - Gently fold the bread into the liquid and let set five minutes
- Lightly grease your casserole dishes
- VERY gently fold the fruit in with the softened bread
- Transfer to your baking dishes
OPTIONAL: Sprinkle Turbinado sugar lightly over the top - Bake at 350 for 45 minutes
- Grandma likes hers “turned out” to cool. I like mine to stay warm and leave it in the casserole.
- Serve with a small side dish of yogurt or a glass of milk
OTHER THOUGHTS
- Some people say to leave the bread out overnight to get a bit hardened, but I prefer to use a fresh robust loaf like French bread
- If you like it wit a bit more body, add 1 TBL oat bran, wheat germ or raw oatmeal.
- You can also add a chopped banana or sliced apples into this for great taste and texture
