Another day in October, another apple post for fall? I know this is not a Halloween post, but I cannot say that I have ever made a Halloween recipe before. I am not very crafty or creative with decorating, but I also am waiting for a reason to do it. My husband is not going to be as impressed with ghost cookies or the like. But, as I said in my last post, we have a bunch of apples in the house. This means I need to find different ways of using them to take advantage. If you liked the sound of the apple crumb, then you will probably enjoy this breakfast version. To be honest, I was making this recipe because I had stale croissants and a pain au chocolat that needed to be used in some way. Bread pudding seemed like a great way because I remembered reading somewhere that old croissants were a nice decadent addition to bread pudding. Well, I could not find a recipe with it so I decided to make my own. This one is not as pudding-like as some recipes, but it worked for me. You could use other fruit, and you do not need croissants but they were really nice in this. I was pleasantly surprised how nicely the bits of chocolate from the pain au chocolat paired with the apple.
If your bread is not stale, no worries. My croissants were not enough, so I used some Italian bread that was bought fresh the day before. I was already preheating the oven, so while the oven preheated, I placed a pan with the bread cubes in the oven. By the time the oven was preheated and I had prepared the apples, they were ready. You could toast them longer if you prefer a crunchier bread pudding. I liked having a combination of half stale and half toasted.