Dessert: Apple, Cheddar & Bacon Bread Pudding Recipe

This recipe includes fertility superfoods such as:

Cinnamon, Apples

Health and fertility benefits of Apple, Cheddar & Bacon Bread Pudding Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

3 tablespoons butter
2 medium apples, peeled and chopped
1/4 cup packed brown sugar
6 cups cubed day-old French bread
1 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese
5 large eggs
2-1/4 cups 2% milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Instructions

In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely.
In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight.
Preheat oven to 350 °. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 45-55 minutes or until puffed, golden and a knife inserted near the center comes out clean. Let stand 15 minutes before serving.
In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding. Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 °. Bake and serve bread pudding with syrup as directed.

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