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Jack’s Apple Pudding

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 6 servings


  • 2½ cups Italian bread or rolls processed in a food processor until crumbly but not fine. Do not remove crusts.
  • ½ cup melted butter plus more to butter the pan
  • ¼ cup white sugar
  • ¾ cup brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 beaten eggs
  • 1 cup whole milk
  • 3 Cortland apples, peeled, cored and shredded on the large holes of a box grater (any hard baking apple is fine)
  • Vanilla ice cream, for serving


  1. Preheat oven to 375 degrees F.
  2. Butter a 9×9-inch baking pan
  3. In the bowl of a food processor, pulse bread until crumbly but not too fine; a little larger than a grain of rice. Pour into a medium to large bowl.
  4. Mix in melted butter and both sugars.
  5. Add baking powder, salt, cinnamon and nutmeg and stir to combine.
  6. Add eggs, milk and shredded apples (plus any liquid from shredding the apples) into the mixture and stir.
  7. Pour batter into the prepared pan and bake uncovered for 45 minutes.
  8. Using an ice-cream scoop, scoop hot pudding into serving bowls and top with a scoop of vanilla ice-cream.