GRANDMA DAVIDSON'S BAKED APPLE PUDDING
My savvy grandmother whipped up recipes like this homey, cinnamon-scented apple pudding in the Depression years. Many of us still make them today. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, mix the first five ingredients. Add milk; stir just until blended. Fold in apples. Transfer to a greased 2-1/2-qt. deep baking dish. Dot with butter., Pour boiling water over top. Bake, uncovered, 40-45 minutes or until golden brown. Let stand 15 minutes before serving. If desired, serve with ice cream.
Nutrition Facts : Calories 291 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 61g carbohydrate (43g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE PIE PUDDING
Make and share this Apple Pie Pudding recipe from Food.com.
Provided by MirandaLee
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Cover pie crust with aluminum foil and bake for 8 minutes.
- Remove foil and cook additional 3 minutes.
- Remove and set aside.
- Reduce temperature to 350 degrees.
- Mix eggs, applesauce, yogurt, sugar, 1/2 cup brown sugar, oats and cinnamon in a large bowl.
- Peel, core and slice aplles.
- Add in bread and apples and mix.
- Set aside.
- In a different mixing bowl, mix 1/4 cup brown sugar and flour together.
- Cut in butter and mix well until resembles coarse crumbs.
- Stir in nuts.
- Pour apple mixture into the pie crust.
- Top with flour mixture.
- Cover edge of pie crust with a foil and bake for 30 minutes.
- Remove foil and bake for another 30 minutes or until goden.
Nutrition Facts : Calories 422.4, Fat 16, SaturatedFat 4.1, Cholesterol 88.9, Sodium 263.1, Carbohydrate 65.5, Fiber 2.8, Sugar 37.6, Protein 6.8
APPLE PIE BREAD PUDDING
Day-old brioche works best for soaking up the custard mixture in this hybrid dessert. The sweet-tart apples are a nice counterpoint to the rich pudding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter a 9-inch pie plate; set aside.
- In a large bowl, whisk together cream, milk, and eggs. Add brioche and gently toss to coat. Set aside at room temperature for 30 minutes to soak.
- Meanwhile, melt butter in a medium saucepan over medium heat. Remove from heat and add granulated sugar, brown sugar, vanilla, spices, and salt; stir until smooth and well combined. Add apples and toss to coat.
- Gently fold apple mixture into the bread mixture until well combined. Spoon bread and apple mixture into prepared pie plate, then pour remaining liquid over top just to fill to the edge of the dish (you may not use all of it). Sprinkle with turbinado sugar, if desired.
- Bake, covered with parchment-lined foil, for 45 minutes (with a parchment-lined baking sheet placed at the bottom of the oven to catch drips). Uncover and continue to bake until bread pudding is golden brown and set in the center, 30 to 35 minutes more. Let sit on a wire rack 10 to 20 minutes before serving with ice cream. Bread pudding is best served warm, but can be kept refrigerated, tightly covered, up to 3 days.
APPLE PIE BREAD PUDDING RECIPE BY TASTY
Here's what you need: bread, eggs, milk, vanilla extract, cinnamon, granny smith apples, brown sugar, cornstarch, vanilla ice cream, caramel sauce
Provided by Tasty
Categories Desserts
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 554 calories, Carbohydrate 118 grams, Fat 8 grams, Fiber 5 grams, Protein 9 grams, Sugar 90 grams
APPLE PIE PUDDING
Living in the Deep South means EVERYONE has a Banana Pudding (aka Nanner Puddin') recipe in their repertoire and I have mine! And, it is pretty good, even though I'm a Damn Yankee! But, that gave me the inspiration to create another "cookie" filled pudding. Apples and ginger are a great match, so why not marry ginger snaps and...
Provided by Sylvia Waldsmith
Categories Puddings
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a large mixing bowl, using a hand mixer on medium speed, beat the cream cheese and sweetened condensed milk until smooth. Set aside.
- 2. In a medium mixing bowl, using the hand mixer on medium speed, beat pudding mix and milk until thickened, about 2 minutes.
- 3. Open the apple pie filling and run a knife thru the apples, cutting them down to small chunks.
- 4. Stir the pudding and apple pie filling into the cream cheese mixture and blend until well mixed.
- 5. Fold in half of the thawed whipped topping until well blended.
- 6. Spread 2 - 3 large spoonfuls of pudding mixture on bottom of an 8" x 8" pan (or equivalent). Place a layer of whole ginger snap cookies over the pudding. Spoon 1/3 of the remaining pudding mixture evenly over the cookie layer.
- 7. Repeat with another layer of cookies, another third of the pudding mixture, another layer of cookies and finish with the remaining pudding mixture.
- 8. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- 9. Crush remaining ginger snaps into crumbs. The easiest way to do this is to place cookies in a quart size freezer bag and crush with a rolling pin or heavy glass bottle.
- 10. To serve, spoon Apple Pie Pudding into a bowl, add a dollop of remaining whipped topping (or real whipped cream) and sprinkle with crushed ginger snaps.
- 11. Refrigerate any leftovers.
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