Apple and Raisin Bread Pudding

I have never really loved bread pudding. Or Tres Leches. Or Flan. I think it has something to do with the squishy feeling in my mouth- I like things with texture and variation. That's probably why I ended up loving this bread pudding! It is full of raisins and apples to break up the soft monotony of bread with custard (although... that was pretty darn good too). I also added a simple strudel topping for added crunch on top. Altogether, a new favorite of mine! This would be awesome with ice cream or whipped cream on the side.

Apple and Raisin Bread Pudding

(Adapted from Smitten Kitchen)

1 pound bread, crusts removed (I used cottage wheat)

1 Cameo or Braeburn apple, peeled and cut into 1/2 inch pieces

3 oz. raisins (2 little boxes worth) plumped in hot water for 15 min

3 large eggs

3/4 cup granulated sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ginger

1/2 tsp pure vanilla extract

1/4 tsp salt

3 cups milk (I used skim and it turned out great)

1 Tbs molasses

1/2 cup brown sugar

1/4 cup all-purpose flour

3 Tbs butter

Preheat the oven to 350 degrees. Cut bread into 1 inch cubes and toast for 6 minutes or until crisp on top. Arrange in a buttered 13x9 inch pan and sprinkle raisins and apples on top.

In a medium bowl, beat eggs with sugar for 1 min and add spices, salt, and vanilla. Set aside.

In a small saucepan, combine milk and molasses. Cook until very warm to the touch, and add to the egg mixture while stirring constantly. Pour over bread in pan and let sit for 5 minutes while preparing the strudel.

Mix brown sugar, flour, and butter with your fingers until small peas form. Sprinkle over bread mixture and bake for 40 minutes or until puffy and firm to the touch. Let stand 15 minutes before serving.