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Honeyed Apple Bread Pudding for 4 kids In the 1600s, the first apple orchard was planted at Beacon Hill, which overlooks Boston Harbor. Americans love apples so much that the industry has grown a great deal since then. In 2003, over 4 million metric tons of apples were produced! For this recipe, you don't have to cut and core any apples or worry about what kind to buy. Just use jarred applesauce and combine it with bread, eggs, milk and a bit of honey and cinnamon for flavor. When you bake the recipe, the eggs and milk form a custard that holds everything else together in these creamy cup-sized puddings.  Food you need:
1. Set the oven at 350° F. Evenly coat the custard cups with the cooking spray. Put the cups in the baking pan.
2. Turn the glass upside down. Press the glass into the center of each slice of bread. Put the circle you cut out of the bread on the bottom
of 1 of the custard cups. Cut the rest of the bread slices the same way and put the other circles into the rest of the custard cups.
3. Break the eggs into the bowl. Add the milk, applesauce, honey and cinnamon to the bowl. Beat with the fork until the eggs, milk, applesauce,
honey and cinnamon are well blended and you can't see any streaks any more. Carefully pour about 1/2 cup of the egg
mixture 
into each custard cup. Tear the rest of the bread into small pieces. Sprinkle the pieces evenly on the tops of the cups. With the oven
mitts or potholders, put the baking pan in the center of the middle rack in the oven. Set the timer for 30 minutes.
4. When the 30 minutes are over, with the oven mitts or potholders, pull out the oven rack. Poke one of the knives into the cups near the middle,
but not right at the center. If the knife comes out wet with egg liquid on it, push in the oven rack and close the oven door. Set the timer for 5
minutes and let the cups bake a few minutes more. When the 5 minutes are over, check the cups again with the second knife. If the knife comes out
clean without any egg liquid on it, with the oven mitts or potholders, take the baking pan out of the oven.
5. With the oven mitts or potholders, put the baking dish on top of one of the burners on the range. Set the timer for 5 or 10 minutes to let the
cups cool a little bit. You can eat the pudding right out of the cup when it's cool. Refrigerate any leftovers.
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