Bread pudding with apples, blueberries, and cranberries

Dave is starting on a low carb diet this week, so of course he wanted to ramp up on sugary treats before he has to forego sweets entirely.  I made him this bread pudding on Sunday, and it was delicious and not too sweet.  The nuts on top gave it a nice crunchy topping.

Bread pudding is good for brunch or for dessert.

Bread pudding with apples, blueberries, and cranberries

8 cups cubed stale bread

1 green apple, peeled, cored, and chopped

1/2 cup blueberries

2 tablespoons dried cranberries

4 eggs

3 cups milk

2 teaspoons vanilla

3/4 cup sugar

1/4 cup sliced almonds

1 tablespoon sugar

Grease a large lidded casserole dish.  Place half of the bread cubes into the dish.  Cover with the green apple, blueberries, and dried cranberries.  Cover with the remaining bread cubes.

Beat the eggs with the milk, vanilla, and the 3/4 cup sugar.  Pour evenly over the bread cubes.  If necessary, push the bread cubes down slightly, so they are all covered with the egg milk mixture.  Sprinkle with the sliced almonds, then the 1 tablespoon sugar.

Cover with a lid or plastic wrap, and refrigerate for 1 hour, or up to 8 hours.

Bake in a preheated 350-degree Fahrenheit oven for 1 hour.  Serves 5-6.

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