Bread & Apple Pudding

In everyday life we do not realize how lucky we are to have literally Bread on a table. Do not throw away Bread leftovers. Revitalize. Make this delicious - Bread & Apple Pudding with your Bread leftovers.

You need:
> Baking Pan (Mine has a capacity of 6 cups of liquid)
> 1 Table Spoon of Butter, to grease Baking pan
> Whole Wheat Sour dough Bread Leftovers (2-3 days old bread). How much? Depends on the size of your baking pan and Bread leftovers. I just take the Baking pan and fill up with the Bread leftovers.
> 5 eggs (If you have smaller size of your Baking Pan and less Bread use 4 eggs)
> 1 cup of Coconut (Palm) sugar
> 1 Dessert Spoon or 2 Tea spoon of Cinnamon
> 1 Teaspoon of Whole Bean Vanilla Powder or 1/2 Tea Sp of Vanilla Extract
> 1 and a half cup of Whole Milk
> 1 large Apple (Granny Smith preferably)
> Less then 1 tea spoon of Tapioca flour or Starch (Potato or Corn)
Preheat an oven to 350F (180C)
=1. Grease the Baking Pan with Butter

= 2. Cut Bread on small cubes and place them into the baking pan

~ Custard ~
= 3. Beat 5 Eggs into a separate bowl. Mix with a mixer.

 = 4. Add Whole Bean Vanilla Powder (or Vanilla Extract) and Cinnamon

 = 5. Add 1 cup of Coconut (Palm) Sugar

 = 6. Mix well with a mixer.

 = 7. Add 1 and 1/2 cup of the Whole Milk. Mix
Custard holds everything in this Recipe.
= 8. Pour Custard over the bread cubes

 = 9. Let it stand for 20-30 minutes or more. Press and mix periodically to let Bread absorb the Custard (Milk+Eggs+Sugar+Spices) 

 = 10. Meanwhile. Take 1 large Apple

 = 11. Peel and cut on thin slices

 = 12. Sprinkle with a little bit of Tapioca flour and generously with Cinnamon.

= 13. Mix Apple with Cinnamon and Tapioca flour

= 14. Combine Apple with the Bread and Custard mixture right inside of the baking pan.

 = 15. Place on a middle rack in the oven and bake for 50-55 minutes. Check the Pudding with a wooden stick. If it s not ready, cover with a foil ( do not let the foil touch the Pudding) and bake for additional 10 minutes.
Enjoy:)