Bread Pudding with Apple and Raisins

Indulge yourself in a just-baked, homemade slice of bread pudding
 with the fresh addition of crispy apples and sweet raisins.
And don't forget to serve it warm with a scoop (or two!) of vanilla ice-cream!

It's not hard to bake a bread pudding. But it takes some time and care to make a perfectly moist and rich pudding with golden edges and soft inside. My recipe for this apple and raisins bread pudding will show you, with a few steps, exactly what you will need to do to make it delicious. After you cut the bread in small cubes, and the apples in thin slices, you will need to let them soak for at least 15 minutes in warm milk, flavored with cinnamon, lemon zest and vanilla. Long enough so that the bread softens and absorbs all the flavors and aromas of the other ingredients. Also, it is best to bake the pudding in a water bath.  This will ensure a slow and even cooking, and it will add moisture in the oven, so that the pudding will not be dry and rubbery. Perfection sometimes takes time and care.
This comforting, butter-free bread pudding made with simple and wholesome ingredients,  is always welcomed at my table. It's great for a hearty breakfast, but also perfect for dessert served warm with some ice-cream. Why not? Nothing is as  irresistible as a scoop of vanilla ice-cream melting over a warm slice of freshly baked bread pudding. All you have to do is gather around the fireplace, bundle under a cozy blanket with your dessert and enjoy!

Ingredients: serving 6

• 2 cups (475 ml) of milk
• 1/2 cup (85 gr) of brown sugar
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of cinnamon
• 1 pinch of salt
• 4 cups (about 8 oz, 225 gr) of cubed Italian or French bread
• 2 granny smith apples
• 1 lemon, zest
• 1/2 cup of raisins
• 3 eggs

Preparation time: 1 hour and 15 minutes (15 minutes to prepare, plus 15 minutes inactive and 45 minutes baking)

Directions:
Step 1:Warm up the milk until hot. Mix in the sugar, the vanilla extract, a pinch of salt and the cinnamon if you are using it.

Step 2: Cut the bread in small cubes. Peel and cut the apples in quarters, removing the core and cut in thin slices. In a large bowl, combine the bread, with the apple slices and the grated zest of one lemon.

Step 3: Pour the milk mixture over the bread and apples. Let soak for at least 15 minutes. In  a separate cup, soak the raisins in warm water, to plump and make them moist.

Step 4: Preheat the oven to 350 degrees. Drain the raisins and beat the eggs. Add both to the mixture and stir gently with a spoon.

Step 5: Grease 6 individual size ramekins and pour in the mixture. For the best results and a moist pudding, place the pans into a large oven pan. Pour boiling water in the pan, up to about halfway the sides of the ramekins. Careful not to pour water in the pudding!. Bake for about 40 minutes until the sides are set, and the middle can be still slightly softer.

Cool before serving, so the pudding will set. Serve warm and, if you dare, with a scoop of vanilla ice-cream! Amazing!
Leftovers should be store in the refrigerator. Warm up before serving - two minutes in the microwave will do it.

Homemade, Easy-to-Make, Apple Strudel

Crumbly and buttery crust, filled with sweet and soft baked apples and raisins.
Perfect easy and quick dessert for your holidays family dinner!

Do you need a last-minute dessert idea, to complete your holiday dinner menu?
This apple strudel might be the perfect solution: soft and sweet, baked apples and raisins, wrapped in crispy and buttery pastry. And it tastes amazing served warm with a scoop of vanilla ice-cream.
This recipe is super fast and easy, I used frozen puff pastry, just like with the croissant with Nutella and hazelnuts. With the dough already made, you cannot really get this recipe wrong. All you have to do is prepare the filling and bake. Only few ingredients, and that's it! So you have a lot of time to prepare all the other dishes for your holiday meal.
My best friend from Vienna, after I made this strudel, told me she toasts the breadcrumbs with butter before spreading them on the pastry. This gives a little more buttery-ness  to the dough. It seems like a great idea. And she is the expert - strudel after all is an Austrian dessert! So I definitely trust her and  I will try it next time! I will keep you updated.

Ingredients: serving 6-8

• 1 sheet of puff pastry,  thawed (I used Pepperidge Farm)
• 2 apples (I used machintosh apples)
• half cup (65 gr) of raisins
• 1/3 cup (40 gr) of plain breadcrumbs 
• 1/3 cup (60 gr) of sugar
• 1 lemon, zest
• 1/4 cup (30 gr) of pine nuts
• a couple of tablespoons of milk

Preparation time: about 1 hour
Directions: 
1. Thaw the puff pastry if you haven't done so. Preheat the oven to 375º F (190º C)
2. Peel the apples and cut in thin slices and small pieces. In a large bowl, combine the apples, raisins, pine nuts, sugar and lemon zest.

3. Open and stretch out a little the puff pastry onto parchment paper. Sprinkle the pastry with the breadcrumbs, and cover with the apple mixture.

4. Helping yourself with the parchment paper if needed, roll the pastry and seal using a few drops of milk. Remember to place the seam under the strudel. Using a sharp knife, make a few cuts on top. This is necessary so the strudel won't break open when baking.

5. Brush the top with milk, and bake for about 40 minutes, until golden on top.

Sprinkle with powder sugar if you'd like before serving. This is great both warm or at room temperature.

 Enjoy!