The Urbana Town Courier, a local publication based out of the small Maryland town, hailed McCutcheon’s in a recent article by a staff writer. McCutcheon’s gave the author of the article Sarah, a tour of McCutcheon city block sized factory in downtown Frederick. She got the rare chance to see us running on of our newest exciting products that will be coming down the line, iced teas and a chance to see where all the magic happens.
One of the coolest things about the article is the recipe they through in for good measure. The Town Courier came up with clever recipe for Apple Butter Rum Bread Pudding. Check out the recipe below or read the article here. Thank you Town Courier for the lovely article.
Apple Butter Rum Bread Pudding
What You’ll Need: (serves 2)
- 1/2 stale baguette
- 1/2 cup McCutcheon’s Apple Butter
- 3 tablespoons dark rum
- 2 eggs
- 1/2 cup half and half
- 1/4 cup brown sugar
- 1/4 cup granulated sugar + 1 tablespoon
- 1/2 teaspoon cinnamon
- About 3 teaspoons of butter
- Preheat your oven to 350° F.
- Cut the baguette into thin slices and quarter each slice.
- In a bowl, whisk together the apple butter, rum, eggs, half and half, brown sugar, 1/4 cup granulated sugar and cinnamon until completely combined.
- Butter two ramekins and distribute the bread pieces evenly between the two dishes. Lightly compact as much bread as will fit, it’s also okay to mound it on a bit.
- Carefully pour a bit of the apple butter mixture onto the bread in the ramekins. Go slowly to make sure the top layer of bread gets thoroughly soaked and then continue to pour over everything so that the bread on the bottom get soaked as well. Continue to pour until you see the egg mixture come to the edge of the ramekin or you run out.
- Scatter the remaining butter in small pieces onto the bread, and sprinkle the remaining tablespoon of sugar over everything. Bake for about 40 minutes or until the tops are golden brown; the bread pudding should barely wiggle when shaken.
- Serve warm or at room temperature.