With temperatures in teens, you’re going to need something warm in that tummy of yours. We’re thinking some white chocolate and roasted apples would hit the spot.

Mahasti’s roasted apple and white chocolate bread pudding is rich without being overwhelming. White chocolate chips, brown sugar and cinnamon add a layer of sweetness, which is balanced by the tartness of the Granny Smith apples. Of course, we suggest using day old Flour Head Bakery bread for this recipe. Yum Yum Yum!

For the Roasted Apples:

4 large Granny Smith Apples, peeled and diced

4 Tbl unsalted Butter, melted

2 Tbl Granulated Sugar

1 tsp Cinnamon

Place apples, melted butter, sugar and cinnamon in a medium bowl, and toss to coat.  Pour apples onto a baking sheet and bake in a 350 degree oven for 12 – 15 minutes, or until semi soft.

For the Bread Pudding:

10 cups bread, crust removed and cubed

6 Eggs

1 cup Heavy Cream

¾ tsp Cinnamon

½ cup Light Brown Sugar

1 tsp Vanilla

½ cup white chocolate chips

All the roasted Apples

Remove the crust from the bread and cube – (any bread will work as long as it is not savory bread)

In a large bowl, whisk the eggs.  Add the heavy cream, brown sugar, and cinnamon.  Beat well.  Add the Bread, chocolate chips and roasted apples.  Toss all the ingredients to mix well and allow the mixture to sit for 30 minutes, until all most of the liquid is absorbed into the bread.  Place the bread pudding in a 10×7 baking dish and cover with foil.  Place the baking dish on a cookie sheet.

Place the cookie sheet in a 350 degree oven – fill the cookie sheet  ½ full with water.  Bake the bread pudding for 50 – 60, until the center is hot.  Remove the bread pudding from the oven, being careful not to spill the hot water on yourself.  Allow pudding to cool slightly or to room temperature and serve with vanilla icing.

Serves   8 – 10 people.

Flour Head Bakery’s take on this Southern treat retains the rich and gooey texture without the heaviness of the traditional holiday dessert.

1 – 9 inch, deep dish prepared pie crust

2 cups pecan pieces

1 Tbl all-purpose flour

9 tablespoons unsalted butter, melted

¾ cups packed light brown sugar

4 large eggs, room temperature

½ cup light corn syrup

2 Tbl dark molasses

2 tsp vanilla

1/4 tsp salt

Preheat your oven to 375 degrees.  Prick the bottom and sides of the pie crust with the tines of a fork and place a coffee filter or parchment paper in the frozen pie crust.  Fill the crust with dried beans or rice.  Bake the crust for 5 minutes.  Remove from oven and allow the crust to cool.

Reduce oven temperature to 350 degrees.

For the Filling:

Meanwhile – in a small bowl, toss the pecan pieces with the flour and set aside.  In the bowl of a stand mixer, with a paddle attachment or with an electric hand mixer, beat the butter and brown sugar until light and fluffy.  Add the eggs one at a time and beat until incorporated.  Gradually add the molasses, corn syrup, vanilla and salt.  Beat well.  Pour the pecans into the egg mixture, and mix with a wooden spoon or spatula.  Pour the filling into the prepared pie shell.  Bake the pie for 1 hour or until the pie looks set, and does not jiggle when tapped.  Allow the pie to cool at least 4 hours before serving.

Serve at room temperature – with whipped cream if desired.