Posted: October 02 2017 in Recipes

Bread Pudding
4 eggs
2 cups | 500 mL milk
1 cup | 250 mL granulated sugar
1 tsp each | 5 mL cinnamon, nutmeg and vanilla extract
5 cups cinnamon raisin bread cut into 1/2” cubes *
2 medium apples, peeled, cored and cut into 1/4” cubes
1/4 cup | 50 mL butter, melted
2 tbsp | 30 mL granulated sugar

Honey Mascarpone Cream
1 cup | 250 mL Mascarpone
1/4 cup | 50 mL honey
1 tsp | 5 mL vanilla
2 tbsp | 30 mL milk



Honey Mascarpone Cream:
In a small bowl whisk together Mascarpone, honey, and vanilla. Cover and refrigerate until ready to use. Can be made up to a day in advance. Preheat oven to 350F (180C).

Bread Pudding:
In a large bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg and vanilla. Stir in bread cubes and cubed apples. Line a 6-muffin pan with paper baking cups or spray with cooking spray or alternately fill 1 cup ramekins that have been coating with non-stick cooking spray. Spoon mixture into cups, filling equally to top. Bake for 10 minutes, remove from oven and brush with melted butter and sprinkle with granulated sugar. Return to oven and bake an additional 15 minutes or until knife inserted in centre comes out clean. Mascarpone Cream:
In a small bowl combine Mascarpone, honey and vanilla; stir to combine. Gradually add milk and stir until smooth. Add additional milk if necessary to make cream pourable.