Lisa made us personal-size apple bread pudding in ramekins the night Carrie came over for dinner.  We had a ton of apples from previous CSA shipments, and Lisa has recently been experimenting with Agave Nectar as a sweetner, so this recipe that Cathy found on About.com fit the bill.

Lisa says:

So, this recipe is actually supposed to be pretty healthy. There’s no dairy, and it’s sweetened with agave nectar!

Carrie says:

Wow, this does sound healthy — usually when I make bread pudding there’s a bunch of booze in it.

Chris says:

Ooh, good idea! Put Maker’s Mark in mine!

Carrie says:

It smells *really* good…

Lisa says:

Well, we’ll see how it tastes.

Chris says:

I do like that the top got all carmelized. Looks good — now, let’s eat!

Carrie says:

This is really good, Lisa!

Chris says:

Ooh, yeah, I like it. You can totally taste the almond milk.

Lisa says:

Really? I don’t get that at all.

Chris says:

Yeah, it tastes really nutty.

Lisa says:

Well, there’s also walnuts in there… where are you going?

Chris says:

I’m getting the Maker’s…

Carrie says:

Are you really going to pour… yes you are.

Lisa says:

Wow. Usually you put that in before it cooks.

Chris says:

Whatevs — I heart bourbon!

Apple Bread Pudding
2 cups 1/2 ” whole-grain bread cubes
1/2 cup finely chopped apple pieces
1/8 cup chopped walnuts
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1 cup vanilla almond milk
1/6 cup and 1/2 tbsp agave nectar, plus more for drizzling

Preheat the oven to 350 F. Lightly oil 3 6-ounce ramekins. Set aside.
In a medium-sized bowl, combine the bread cubes, apple pieces, walnuts, cinnamon, nutmeg and salt until well mixed. Using a wooden spoon, stir in the almond milk and agave nectar and allow the mixture to stand for 10 minutes.
Split the mixture into the prepared dishes and bake until golden brown, about 15-20 minutes. Broil for a couple minutes to carmelize the tops. Drizzle with syrup, and drink with bourbon, if desired.

3 Servings