Apple Bread Pudding Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Spread bread cubes on a baking sheet and bake until crisp, about 20 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Saute apples until tender, 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine.
• Whisk together sugar, cinnamon, and salt in a large bowl. Whisk in whole eggs and yolks until well combined, then whisk in milk, cream, and vanilla. Pour mixture evenly over bread mixture. Let stand, covered, 45 minutes at room temperature.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake pudding until bread has absorbed custard and is set, about 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Steps:

• For the cake: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, cream the sugar, butter and margarine together until light and fluffy. Then add the eggs and vanilla. Add in the flour, cinnamon and baking soda. Fold in the apples and transfer to a baking dish. Bake for 30 minutes, then cool completely.
• Break the cake into bite-size pieces and divide evenly among four to six 3-inch ramekins.
• For the cream: In a large bowl, whisk together the cream, sugar, vanilla, salt and eggs. Pour the creme anglaise over the cake in the ramekins and return to the oven for 20 minutes. Cool slightly and serve hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
• Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
• Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

Steps:

• Preheat oven to 350°F (175°C).
• Slice the bread into ½ inch (1 cm) cubes.
• In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
• Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
• Spread the bread evenly in a 9-inch (23-cm) round baking pan.
• In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
• Spread the apples evenly on top of the bread.
• Bake for 40 minutes, until edges are brown.
• Cool, slice, then serve with vanilla ice cream and caramel sauce!
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• In large bowl, toss bread cubes and apples together.
• In separate bowl, whisk together brown sugar and eggs.
• Add evaporated milk, skim milk, vanilla, cinnamon, nutmeg and whisk again.
• Pour egg/milk mixture over bread cubes and apples.
• Stir well and let stand 5 minutes for bread to absorb liquid.
• Transfer mixture to an 8 x 8"- baking pan coated with non-stick spray, ensuring apples are evenly distributed.
• Bake 50 minutes or until bread is deep golden brown and puffed up.
• A knife inserted in the centre should come out clean.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.
• In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
• Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
• Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
• In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.

Steps:

• Preheat the oven to 350 degrees F. Generously butter the cups of 2 large muffin pans. (You will need 12 muffin cups.) Set aside.
• Gently simmer the raisins and brandy in a small saucepan over low heat. Remove from the heat and set aside. Peel, core and cut the apples into 1-inch chunks. Add them to a small bowl and toss with the lemon juice. Set aside.
• In large bowl, whisk the eggs, half-and-half, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter until combined. Cut the donuts into 1-inch pieces. Add the donuts to the bowl with the egg mixture. Press the donuts down into the liquid to cover completely and let soak for 15 minutes while you prepare the crumb topping.
• To make the crumb topping. Add the flour, brown sugar, salt, oats, and butter to a small bowl. Using an electric mixer, on medium-low speed, beat the mixture until crumbly. Set aside.
• Stir the apples and the raisins with the brandy into the soaked donuts. (Make sure the donuts have soaked up most of the liquid before adding the apples.) Evenly divide the custard among the muffin cups. Sprinkle each custard with the crumb topping. Put the muffin pans on foil-lined baking sheets and bake until the pudding has turned golden and is set, about 35 minutes. Remove the puddings from the oven and allow them to cool in the pans on a wire rack for 15 minutes.
• To serve: Spoon the Apple Brandy Sauce on dessert plates and arrange each pudding on the sauce. Lightly dust with confectioners' sugar. Garnish each pudding with a dollop of Spiced Cream, if using, and a sprig of mint. Serve immediately.
• In a medium saucepan melt the butter over medium-low heat. Add the sugar and stir until combined. Whisk in the heavy cream, brandy, egg yolks and salt. Cook until the sauce has thickened, about 2 to 3 minutes, whisking constantly. Do not let the sauce come to a boil. Remove from the heat and let cool slightly. Serve warm with the Apple Crisp Bread Pudding.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 x 13inch glass casserole or lasagna pan.
• Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees F.
• Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside.
• In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan.
• Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with pitchers of crema or heavy cream for adding at the table.

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., Combine apple butter and raisins. Spread over croissant bottoms; replace tops. Cut each croissant into 3 pieces; place in a greased 13x9-in. baking dish., In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over croissants; let stand for 30 minutes or until bread is softened., In a small bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top., Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Steps:

• Cut bread into 1-2 inch cubes and spread a layer on the bottom of a large glass baking dish. (Using HALF the bread cubes).
• In a saucepan, warm the milk and butter together long enough to melt butter. (Make sure you do not let the milk boil!).
• Once butter is melted, remove from heat. Add brown sugar.
• In a separate bowl whisk together eggs and vanilla untill well mixed and a little foamy/frothy.
• Whisk egg mixture into milk mixture.
• Pour mixture over the first layer of bread cubes, making sure to soak them through.
• Spread applesauce over the soaked bread cubes evenly and sprinkle cinnamon, nutmeg, and raisins.
• Add the rest of the bread cubes and pour remaining mixture over them. Sprinkle more cinnamon and raisins.
• Sprinkle with brown sugar (optional) and/or drizzle with a little maple syrup.
• Bake on 350 degrees for about 20-35 minutes or until the center is set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the apples.
• Lightly grease a 13x9 inch baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the apples. Repeat with the remaining bread and apples.
• In a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. Pour this mixture evenly over the bread cubes and apples.
• Bake at 350 degrees for 35 minutes. Serve hot.

Steps:

• Preheat oven to 350*.
• Slice apples, with or without the peel, to fill a casserole dish.
• Sprinkle with brown sugar, cinnamon and water.
• In a medium bowl, mix flour, white sugar, baking soda, baking powder and salt. Set aside.
• In a small bowl or shaker, combine vanilla, egg, melted shortening and milk.
• Add to the flour mixture and beat until smooth, then pour over the apples.
• If desired, sprinkle with sugar cinnamon.
• Bake for 1 hour or until golden.
• Serve warm with a dollop of whipped cream.

Steps:

• In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Steps:

• In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.

Steps:

• Cut the gingerbread into cubes. Place in a generously buttered 8 x 8 x 2" pan. Top with the apple and currants. Set aside.
• Scald the milk, cream, and vanilla bean. Meanwhile, in a bowl, combine the eggs, yolks, sugar, cinnamon, and salt. Hand whip until mixed.
• Temper the egg mixture with the milk mixture (pour the hot milk mixture a little at a time into the egg mixture while whipping so as not to scramble the egg mixture). Strain through a sieve into your prepared pan.
• Press the gingerbread down to ensure complete coverage with the liquid. Let sit for 30 minutes or overnight.
• Preheat oven to 350°F
• Cover the pan with foil. Bake in a water bath for approximately 1 1/2 hours or until done. Remove the foil during the last 20 minutes of baking to brown the top. Baking times may vary with your oven. Cut into squares and serve hot.
• Serves 6 to 9.

Steps:

• Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat., In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts., Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted. , Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden, and a knife inserted near the center comes out clean, 50-55 minutes. Serve warm.

Steps:

• Preheat the oven to 190 C (gas mark 5, 375 F).
• Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• Leave to rest in a low oven until ready to serve.
• Serve in slices with cream or custard.