Crab Apple & Brown Butter Bread Pudding

Ingredients:

• 1 medium challah bread, cubed
• 12 crab apples (or 3 medium regular apples)
• 2.5 cups pure organic apple juice, unfiltered
• 2 tbsp butter
• 2 eggs
• 2 tbsp agave nectar/honey/raw sugar
• 1.5 cup coconut milk
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1 tsp cardamom powder
• 1/4 tsp freshly grated nutmeg
• 1 tsp vanilla extract

Directions:

1. Add apple juice in a saucepan. Bring it to boil on high heat until reduced to 1 cup. Keep stirring in between.
2. Core and slice crab apples.
3. Heat a large non-stick saute pan on medium. As soon as it’s really hot, add butter. Stir until butter browns. It should not take more than a minute.
4. Once butter has “browned”, add sliced apples. Saute for at least 10 minutes. Apples should remain slightly crisp, but tender.
5. Preheat oven to 375F. Lightly grease a 10″ rectangular baking dish with a non-stick baking spray.
6. In a large bowl, add the rest of the wet ingredients. Stir until thoroughly combined. Continue stirring while adding slightly cooled reduced apple juice and warm brown buttered apples. Add cubed challah bread to soak in the batter.
7. Immediately transfer bread pudding into the greased baking dish. Use your hands to gently press in the corners and center to level the bread pudding.
8. Once the challah bread has soaked in all of the batter, transfer the baking dish on a baking sheet and into the oven to bake for 30 minutes or until top is golden.
9. Serve at room temperature with some whipped cream.