Apple-Cranberry Bread Pudding Cups
6 cups (1.5 L) egg bread cubes
1 cup (250 mL) chopped peeled apples
2/3 cup (150 mL) cranberries (fresh or thawed)
1/4 cup (60 mL) toasted chopped walnuts
2/3 cup (150 mL) milk
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) Allen’s Apple Juice
3 eggs
1/2 tsp (2 mL) ground cinnamon
Pinch nutmeg
1 tbsp (15 mL) icing sugar
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Preheat oven to 350°F (180°C). Grease eight 1-cup (250 mL) ramekins well; set aside.
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Toss together bread cubes, apples, cranberries and walnuts.
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Whisk together milk, brown sugar, apple juice, eggs, cinnamon and nutmeg. Pour over bread mixture. Let stand for 30 minutes or until liquid is absorbed.
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Divide mixture evenly among ramekins. Bake for 30 to 35 minutes or until golden, puffed and tester inserted into centre comes out clean. Dust with icing sugar.
