Apple Almond Bread pudding

6 pieces of ¾” day old bread  (If fresh cut into pieces, place on baking sheet and bake for  15 min 350°)

2 Tablespoons Butter

2 Apples – peeled and chopped into small pieces

¼ Cup toasted almonds

½ Cup Golden Raisins

4 Eggs Beaten

2 Cups of Milk

¾ cup white sugar

¾ oz of Brandy (optional)

fresh bread pop in oven for 15 min @ 350

Melt butter on Medium heat then add chopped apples until softened (5-10 min) – 

mean while beat eggs, milk and sugar, then add brandy(optional). When apples are ready add bread cubes to pot with apples, then add raisins and almonds then toss together. Place apple-bread blend in casserole dish. Pour egg-milk mixture over the apple-bread blend and press bread in to ensure all bread soaks egg mix.

 Place covered pudding into 350° oven for 45 min. Remove cover 25 min after baking to toast top. Serve warm with toffee glaze.

Toffee Glaze

½ cup of butter

2 Cups brown sugar

1 Cup light corn syrup

2 tablespoons water (or Brandy)

14 oz (1 can) sweetened condensed milk

1 teaspoon vanilla extract

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.