Hi. I'm Becky, and I love to eat. 

Apple Bread Pudding

Apple Bread Pudding

When there's a baguette sitting on the counter, getting crusty, but still calling your name to be eaten in a single sitting over the sink, with butter... you know it's time to turn it into a delish treat and get it out of the house!  This lucky loaf has been reincarnated as a sweet breakfast treat - apple bread pudding! It's a quick dish to toss together if you have company coming for brunch, or for an easy Sunday family treat.

Apple Bread Pudding

  • 1 crusty baguette, cut into 2"x2" cubes
  • 3 apples, cored and thinly sliced
  • 2 cups whole milk, or cream
  • 2 tbsp. pure maple syrup
  • 3/4 cup unpacked brown sugar
  • 2 tsp cinnamon
  • 1/2 cup raisins
  • 1 tbsp. vanilla extract
  • 1 8oz pkg cream cheese, cubed
  • 1/2 cup butter, cut into pats

Glaze

  • 3/4 cup powdered sugar
  • 1/8 cup milk

Preheat your oven to 350*. Cut up the baguette into 2"x2" cubes. Place into large mixing bowl. Wash apples, core, and slice very thinly; there's no need to peel the apples. Mix into the bread, add raisins and mix. In a separate bowl, add milk, syrup, brown sugar, cinnamon and vanilla. Mix well, and pour over bread and apples. Toss until fully coated. In a large, greased casserole dish, place half of your mixture to coat the bottom. Take your cubed cream cheese, and place evenly in a layer over the mixture. Top with the remaining bread and apples. Place butter pats over top of the bread. Place in oven and bake for about 30 minutes, or until the top begins to brown and apples have softened.

While the pudding is baking, mix your powdered sugar and milk in a small bowl. Set aside. Remove pudding from oven once fully baked. Allow to cool before glazing. Drizzle heavily with glaze, and serve with an extra sprinkle of cinnamon.

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