Apple Breakfast Pudding

Apple Breakfast Pudding

Phoebe Schilla - Apple Breakfast PuddingDo you ever wake up craving something sweet for breakfast, yet somehow healthy and easy too? I do! This weekend pancakes seemed like too much work and I was sick of eggs. A Dutch Baby seemed like it might do the trick, but I was too lazy to get the recipe. I decided to wing it. I started by peeling and dicing Honey Crisp apples. |

Then I remembered just how much I used to love my mom’s apple custard for breakfast in the morning. Her pudding recipe was egg-y and rich, full of apple and cinnamon goodness with a streusel topping. The streusel topping seemed too sweet for me, so I automatically nixed it. I wanted something with more weight than a custard and not so egg-y. So this is what I did: First, I melted a couple of tablespoons of butter in a skillet and added the apples. The apples were crying out for brown sugar and cinnamon, so I added some of those too. Once the apples had softened and were coated in brown sugar-cinnamon syrup I removed the pan from the heat. Into the blender went eggs, milk, vanilla, brown sugar and some flour for structure. Then I poured the egg mixture over the apples and placed it into the oven to bake. 25 minutes later I was rewarded with a unique and delicious breakfast treat. Serve this with some whipped cream and maple syrup for a special treat.

Apple breakfast pudding
1 8-inch skillet, serves 4
Pre heat oven to 400F

  • 1 apple, diced
  • ¼ cup raisins
  • 3 Tbsp. butter
  • 3 Tbsp. brown sugar
  • ½ tsp. cinnamon

Melt the butter and add the apples, raisins, brown sugar and cinnamon. Cook for 15 minutes until the apples have softened and a little syrup has developed. Set aside.

  • 1 ½ cup milk
  • 4 eggs
  • ½ cup flour
  • ¼ cup loosely packed brown sugar
  • 1 tsp. vanilla
  • Pinch of salt

Place the milk, flour, brown sugar, vanilla, eggs and salt in the blender. Blend until combined and pour over the apple mixture.
Bake at 400F for 25 minutes or until set in the center and slightly browned on top.

Serve warm or cold.  Enjoy!

Authored by: Phoebe Schilla

Phoebe dreamt of going to cooking school as a young child, and when she was 19, she was given the opportunity to study at Le Cordon Bleu in Paris, France. Needless to say she jumped at the chance and hasn’t looked back since. After her return from France she continued her education working in restaurants, and eventually found herself back in Culinary School, this time at the Culinary Institute of America (CIA) in Hyde Park, New York. She spent two years there, and graduated with an AOS degree in the culinary arts. The Cordon Bleu and the CIA couldn’t be more different. The two educational styles complemented each other and gave her a well rounded education. As a result, she knows a lot of minutiae about the culinary arts and feels comfortable cooking just about anything. There is nothing that pleases her more than to make something beautiful and fragrant to eat. This is what she was meant to do, and she loves sharing her cooking skills and knowledge with others. More information and recipes can be found on Phoebe's website, Studio of Good Living!

Leave a Reply

Your email address will not be published. Required fields are marked *