Breakfast Bread Pudding

     I had a loaf of Cinnamon Swirl Brioche from our local bakery in the freezer and thought it would taste wonderfully in this Breakfast Bread Pudding from Motts.  As far as bread puddings go, this one is relatively low in fat and the addition of applesauce keeps it moist, with the added flavor of apple you'll never miss the butter.  I cut 4 thick slices of bread into 16 pieces, it was just enough to make in my 10 inch oven.  After sprinkling with the oatmeal topping this baked for 25-30 minutes with 10 coals in a ring around the bottom and 18 on the lid.  After 20 minutes I moved the center coals to the outside.  I wanted the pudding to be thoroughly cooked in the center without being overly browned.  Serve it warm with a drizzling of maple syrup.  This is when dutch oven cooking really thrills the senses, stepping out into the backyard on a crisp winter's morning and being struck with the smell of cinnamon steaming from your oven will not only put a smile on your face all day but make you feel happy to be alive.

Breakfast Bread Pudding
1 cup apple sauce
1 cup 2% lowfat milk
2 large eggs
1/4 cup brown sugar
4 thick slices cinnamon raisin bread, cut into cubes (about 4 cups)
Streusel Topping
2/3 cup quick-cooking oats
3 Tblsp brown sugar
1/2 tsp ground cinnamon

     Lightly oil or spray 10 inch dutch oven.
     Stir topping ingredients together; set aside.
     Combine apple sauce, milk, eggs and brown sugar in medium bowl; whisk until well combined.
     Gently stir in bread cubes until well moistened.
     Pour mixture into prepared dutch oven.
     Sprinkle with Streusel Topping.
     Bake for 25-30 minutes or until toothpick inserted into center comes out clean.
     Serve warm.  Makes 4-6 servings.

Mix bread cubes with wet ingredients and spread in 10 inch dutch oven

Sprinkle with oatmeal topping

Bake for 25-30 minutes at 350 degrees or until tester comes out clean

Like the best cinnamon French toast with a crunchy topping