Ingredients
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3 large eggs
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1 cup milk
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3 tablespoons honey, or to taste
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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Pinch of kosher salt
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2 small apples, peeled, cored, and cut into small dice
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⅓ cup raisins
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4 cups whole wheat or multigrain bread, fresh or stale, cut into 1-inch cubes
Instructions
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Preheat the oven to 350°F.
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Butter a 1½-quart, 8-inch baking dish.
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In a large bowl, whisk together the eggs, milk, honey, vanilla extract, cinnamon, and kosher salt.
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Add the diced apples, raisins, and bread cubes.
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Using a rubber spatula or clean hands, gently mix until the bread is evenly coated and the apples and raisins are distributed throughout.
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Transfer the mixture to the prepared baking dish and press it down lightly.
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Cover with foil and let the mixture rest for 15 minutes. For an overnight breakfast, cover and refrigerate at this point.
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Bake covered for 30 minutes.
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Remove the foil and continue baking for about 20 minutes, or until the pudding is golden and cooked through.
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Let it cool slightly before serving.
Notes
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Use stale bread: Slightly stale bread absorbs the custard well without becoming overly soggy.
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Cut evenly: Keep the bread cubes around the same size so they soak up the mixture evenly.
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Coat thoroughly: Make sure all the bread is moistened before transferring it to the baking dish.
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Let it rest: The 15-minute rest gives the bread time to absorb the egg-and-milk mixture.
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Adjust the sweetness: Add honey according to how sweet your apples and bread are.
