Apple-Amaretto Bread Pudding

I really hate to waste food. Period. I rarely succeed at using up every bite that I purchase, but I try. 

Throwing away food is a drain on my budget and an unfortunate reminder of how much excess we have that we don't appreciate. I haven't always felt that way... Its not that I ever really enjoyed throwing away food, I just really didn't pay attention. (Disclaimer: I also don't believe in cleaning your plate, just for the sake of cleaning your plate... that leads to overeating, another shortcoming of our society.) Instead, I now try to

1) take/order only what I can eat (which proves sometimes difficult at restaurants)

and

2) use up leftovers as often as possible.

The recipe that follows fits the bill. 1) I can eat every last bite ;-) and 2) it is one of the more tasty ways to use up leftovers...leftover bread. It's based on a very similar Cooking Light recipe (if you aren't familiar with CL's recipe site, www.myrecipes.com, get familiar with it. You won't regret these recipes.)

Anyway, the good thing about bread pudding is that you can improvise --  use virtually any bread you have leftover (we actually had a pack of wheat rolls), your favorite fruits and any yummy liquor or liqueur that might be lingering on your shelf.

And as you linger over every last bite, you'll likely think to yourself... conservation never tasted so good....

~Regan

Amaretto-Apple Bread Pudding

1 1/4  cups  1% low-fat milk
1/2  cup  sugar
1  tablespoon  vanilla extract
1/2  teaspoon  ground cinnamon
Dash of salt
4  large eggs, lightly beaten
1/4  cup  raisins
1 apple, cored and diced
4  cups cubed bread
 1/2  cup  sugar
1/4  cup  light-colored corn syrup
1/4  cup  butter
1/4  cup  Amaretto

1. Combine milk, and next 5 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Combine bread, raisins and apple in an 8-inch square baking dish coated with cooking spray; pour egg mixture evenly over bread cubes. Cover and chill 30 minutes or up to 4 hours.
2. Preheat oven to 350°.
3. Bake, covered, at 350° for 45 minutes or until a knife inserted in center comes out clean.
4. To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve with warm bread pudding.