Thanksgiving is just around the corner and I am looking forward to celebrating this festive day with my family. I certainly have a lot to be thankful for as a mom, wife, and blogger starting with the amazing opportunity that I was given by Mom Central Canada to take part as a Gay Lea Foods Ambassador for a year. I am a little sadden that this is my last post for them as I have decided not to reapply as an Ambassador once again. It was a difficult decision to make, but I need to spend more quality time with my family for the months to come. Not too many people are aware that my son has been sick since February with a mysterious virus that has taken over his health and life, so until he has fully recovered, I will not be blogging as much.
I am blessed to have 2 amazing teenagers, an awesome loving husband, an extraordinary mother and step father as well as a caring father and step mother, notwithstanding my devoted in-laws and special friends. What else can I ask or be grateful for?!! I am already totally fulfilled in life!
Our Thanksgiving dinner is a traditional one with relatives coming over and eating some turkey, gravy, mashed potatoes, veggies and a salad. It’s the dessert that is unique from year to year. Sometimes, I will bake a pumpkin, apple, or lemon meringue pie or a cake, but this year it will be an Apple Chocolate Chip Raisin Bread Pudding. I love chocolate and apples, so I thought this would make a yummy sweet treat for a perfect family dessert!
This recipe is easy to make and can feed 6-8 people. Have your children help you make it for a more meaningful dish!
What will you be toasting over your scrumptious Thanksgiving dinner this year?
- 1 cinnamon-raisin bread (minus the outer crusty slices)
- 4 large eggs
- 2 cups of milk
- 1 cup of cane sugar or granulated sugar
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1 teaspoon of pure vanilla extract
- 3 tablespoon of unsalted Gay Lea butter, melted
- 2 apples, peeled and chopped
- 1/2 cup of pure semi-sweet chocolate chips
- Gay Lea Whipped Cream for topping
- In a large bowl, whisk the eggs and milk. Add the sugar, salt, ground cinnamon and vanilla extract.
- Cut the bread into 1-inch pieces. Gently stir the bread pieces into the egg mixture. Cover with aluminium foil and let stand for 30 minutes.
- Preheat the oven to 350 degrees F, while the pudding soaks.
- Coat a 9 X 13 baking dish greased with butter.
- Pour the pudding mixture into the baking dish.
- Bake at 350 degrees F covered for 35 to 45 minute until a knife inserted into the centre comes out clean.
- Uncover and continue to cook for 10-15 minutes until golden brown.
- Let cool for 5 minutes and served with Gay Lea Whipped Cream.
“Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”