I cannot tell you how happy I am to introduce you to my
Guest poster, Cooking with Libby
Libby is not only a fellow blogger, she is a wonderful
friend of mine. Whom I got to know through Our
other food blog…Country Cooks Across America.
Here is Libby to tell y’all a little bit about herself.
Hello everyone 🙂 I’m Libby from Cooking With Libby. I want to thank Lark for this wonderful opportunity to do a guest post on her site today. Lark and I work together over at Country Cooks Across America and let me tell y’all, it was has been such a pleasure working with her! She not only has become a foodie sister, but also a best friend. I can’t tell you how many phone calls we have made to each other and how many text messages we send to each other every day. It’s awesome! She’s awesome! And this is why it’s such a great honor to be able to do this for her today 🙂 Before I get to the recipe, let me tell y’all a little about me. I’m a Military Wife of 9 years to the most wonderful man on the planet. We are stationed at Barksdale Air Force Base in the northern part of Louisiana. I am also a Stay at Home Mom to two of the most beautiful and crazy children who are under the age of 5. It can be insanely chaotic over here at times, but I love it!
Hello everyone 🙂 I’m Libby from Cooking With Libby. I want to thank Lark for this wonderful opportunity to do a guest post on her site today. Lark and I work together over at Country Cooks Across America and let me tell y’all, it was has been such a pleasure working with her! She not only has become a foodie sister, but also a best friend. I can’t tell you how many phone calls we have made to each other and how many text messages we send to each other every day. It’s awesome! She’s awesome! And this is why it’s such a great honor to be able to do this for her today 🙂 Before I get to the recipe, let me tell y’all a little about me. I’m a Military Wife of 9 years to the most wonderful man on the planet. We are stationed at Barksdale Air Force Base in the northern part of Louisiana. I am also a Stay at Home Mom to two of the most beautiful and crazy children who are under the age of 5. It can be insanely chaotic over here at times, but I love it!
Now, onto the recipe……………………..
With summer coming to a close and the fall season just around the corner, I’ve decided to share the recipe for my Cinnamon and Apple Bread Pudding. I have never been one to make bread pudding. I remember making it once and it just did not turn out as well as I had hoped. I vowed to stay away from any recipe containing the words ‘bread’ and ‘pudding’ in the same title. For some reason though, this recipe caught my attention a few years ago. It has been in my ‘recipes to try’ file for at least 3 years…(lol)…and this summer was the first time I ever tried it. I’m so happy that I did though 🙂
One thing you will notice is that it calls for sweetened condensed milk. I don’t know about y’all, but when I see a recipe that contains that, chances are, it will be super duper yummy….most of the time 🙂 I could eat a whole can of that stuff if time would allow…LOL. It also calls for cinnamon, apples, and vanilla extract. Combine all of these ingredients together and you will be in heaven! The aroma of it as it was cooking reminded me of the upcoming fall season. My family really enjoyed this recipe and we hope you do too 😉
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| Cinnamon and Apple Bread Pudding |
Cinnamon and Apple Bread Pudding
Is Libby just a Cutie or what?!
Ingredients:
3 eggs
1 (14 oz.) can sweetened condensed milk (not to be confused with evaporated milk)
3 medium apples, cored and finely chopped (about 2 cups)
1 and 3/4 cups hot water
1/4 cup margarine, melted
1 tsp. ground cinnamon
1 tsp. vanilla extract
4 cups cubed bread (I used a loaf of french bread)
1 small container of whipped topping or powdered sugar for garnish
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, beat eggs, sweetened condensed milk, apples, water, butter, cinnamon, and vanilla.
3 Stir in bread cubes, completely moistening the bread.
4. Turn into a buttered baking pan.
5. Bake for 60 minutes or until knife inserted comes out clean.
6. Cool. Top with whipped topping or powdered sugar.
Thank you again Lark for this wonderful opportunity to guest post on Lark’s Country Heart. I hope that some of you will come join me
and the family over at Cooking with Libby We’d love to have y’all 😉
Is Libby just a Cutie or what?!
Thanks so much for stopping in for a visit.
And with such a “FALL” fabulous treat!
Do yourself a favor and go check out all
the amazing Dishes Libby share’s.
To fabulous friends!,
Lark
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I’m just now seeing this! What a great post and recipe Libby! Thanks Lark for sharing ‘our’ good buddy with the rest of BlogLand. This dish sure sounds yummy for the tummy.
How wise to choose Libby. She is a doll with a great blog.
Thank you for letting me guest post on Friday Lark 😉 Now hurry home…I miss my texting buddy 🙂
I think this is a recipe for bread pudding that I will try! Love all the ingredients so it must be good.
Pat
I think this is a recipe for bread pudding that I will try! Love all the ingredients so it must be good.
Pat
What a wonderful recipe! Great guest post!
What a great post. So happy to meet Libby. What a wonderful recipe to share with us. Thanks.
Libby and Lark, this looks sensational! I cannot wait to eat it! And I’m in full agreement about sweetened condensed milk… you can’t ever have a bad recipe when you use that stuff! Yum!
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