Apple Pudding With Vanilla Sauce Recipes

Steps:

• Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
• Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
• Add vanilla.
• Spread over apples.
• Combine all sauce ingredients and boil for 5 minutes.
• Pour over batter and bake 35- 45 minutes at 350.

Steps:

• Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
• Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
• Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
• Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
• Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
• Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.
• Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
• Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
• Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
• Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
• Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
• Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.
• Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
• Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
• Bake in preheated oven 45 minutes, until apples are tender.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch (or other shallow 3-quart) baking dish. In a large bowl, whisk together milk, eggs, sugar, vanilla, orange zest, cinnamon, and salt; add bread. Cover with plastic wrap; weight with another bowl. Let stand until bread is soaked through, about 20 minutes.
• Fold in apples, raisins, and 4 tablespoons melted butter; pour into prepared baking dish. Dot top of bread pudding with thin slivers of remaining 2 tablespoons cold butter.
• Bake until pudding is set and lightly golden on top, 50 minutes to 1 hour. Serve warm.

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.

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:

• In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth.
• In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter.
• Bake in the preheated oven 30 minutes, or until golden.

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, mix together 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons flour and cinnamon. Stir in sliced apples until coated with sugar mixture. Stir in 1 cup cinnamon chips. Pour filling into prepared pie crust, and dot with 3 tablespoons butter.
• To make streusel topping: mix together 3/4 cup flour and 3/4 cup brown sugar in a mixing bowl. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in remaining 2/3 cup cinnamon chips. Sprinkle streusel topping over apple filling.
• Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking for until filling is bubbling and streusel is golden brown, 35 to 40 minutes more. Allow to cool for at least 1 hour before serving.
• While the pie is cooling, prepare the vanilla sauce. In the top of a double boiler over medium heat, whisk together eggs, half-and-half and 1/2 cup sugar. Cook, stirring constantly, until sauce has thickened. Remove from heat, and stir in vanilla. Spoon sauce (warm or cooled) over slices of pie.

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7-inch baking dish.
• In a large bowl, combine bread cubes, raisins and apples.
• In a small saucepan over medium heat, combine 1 cup brown sugar, 1-3/4 cups half and half cream and 1/4 cup butter.
• Cook and stir until butter melts and the mixture is well blended (it does not have to boil).
• Pour over bread mixture in the bowl.
• In a small bowl, combine cinnamon, 1 teaspoon vanilla and eggs.
• Pour the bread mixture into the prepared baking dish, and drizzle egg mixture on top.
• Bake for about 40-45 minutes, or until the center is set, and apple are tender.
• Serve with warm vanilla sauce.
• To make vanilla sauce: Combine white sugar, brown sugar, half and half cream, whipping cream and butter in a saucepan; bring to a boil and simmer for 4 minutes, or until slightly thickened.
• Remove from heat, add in vanilla; mix to combine.

Steps:

• For the bread pudding: Preheat the oven to 300 degrees F. and place a rack in the center of the oven. Lightly grease four 6-ounce heatproof ramekins with butter. Place the ramekins into a baking dish that is large enough to hold them without touching. Place the bread cubes, apples and raisins in the ramekins, dividing the ingredients evenly.
• Using a whisk, beat the eggs, half-and-half, brown sugar, butter, Calvados, vanilla, cinnamon, allspice, nutmeg and a pinch of kosher salt in a bowl until thoroughly combined. Carefully pour the custard over the bread cubes, pressing the bread cubes down so they are covered with the custard. Set aside to allow the bread to absorb the custard, about 15 minutes.
• Prepare a water bath: Carefully pour enough hot water into the baking dish so that the water is halfway up the sides of the ramekins. (A water bath is used to provide temperature protection for the egg custard.)
• Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Another way to judge whether the puddings are fully baked is to gently press down on the center of each. If any uncooked custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread puddings from the water bath and cool slightly. The puddings can be served warm or slightly chilled.
• Meanwhile, make the vanilla bean whipped cream: Put the heavy cream and vanilla bean seeds in a large bowl. Whisk until soft peaks form. Serve immediately with the puddings or refrigerate until ready to use.

Steps:

• Pudding::.
• Sift the flour, salt, baking soda, and baking powder together; set aside.
• Cream butter with lemon rind, vanilla and sugar.
• Beat in egg. Stir in flour mixture.
• Add apples. Mix just until lblended together. Turn into a greased 8 x 8 x 2-inch pan.
• Bake in preheated 350 degree oven for 45 minutes.
• Vanilla Sauce:.
• In a small saucepan, combine sugar with cornstarch and salt. Gradually stir in the water and mix well.
• Over medium heat, cook and stir until it reaches medium thickness.
• remove from heat. Stir in butter, lemon rind and vanilla.
• Serve warm over the apple pudding.

Steps:

• Peel the apples and cut into thin slices. Toss slices in a bowl with 1 tablespoon of cinnamon and 1 tablespoon of sugar. Melt butter. Brush mold with butter. Cool the remaining butter to room temperature and add 1/2 cup of sugar and brown sugar. Whisk butter and sugars until fluffy. Add egg with milk and whisk. Stir in flour, baking powder and remaining 1 teaspoon cinnamon. Pour into the mold. Put the sliced apples on top and bake in a preheated 350-degree oven for 40 minutes.;
• Scrape the vanilla bean into scalded milk. Whisk yolks and sugar. Add a little hot milk to the yolk and sugar mixture. Pour back into the hot milk. Stir continuously with a wooden spoon over a low heat until it starts to thicken. Make sure it does not boil. Strain and let cool down.

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:

• In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and ¼ tsp cinnamon until blended.
• Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation.
• Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked.
• Fifteen minutes before baking, preheat the oven to 350. Grease an 8 inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.
• Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish. (This is important as the bath helps the pudding to be fluffy).
• Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.
• Remove the pudding from the water bath and allow it to cool while you make the sauce.
• Sauce:.
• Scald the cream, all but ¼ cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat.
• Dissolve the cornstarch in the remaining milk in a small cup. Stir it into the cream mixture.
• Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
• Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.

Steps:

• Preheat the oven to 325 degrees F.
• For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
• Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.
• For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency. Remove the cinnamon sticks. Combine the apple-ginger caramel sauce with the bread.
• For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.
• Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving
• To assemble and bake: Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
• Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan. Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
• Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.
• For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined.
• Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large bowl, mix apples and sugar together. Let stand until sugar is thoroughly dissolved, about 8 minutes.
• Stir egg and vanilla into apple mixture. Sift together flour, baking soda and cinnamon; stir into apple mixture. Fold in nuts and raisins. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour topping over cake while cake is still hot.
• For the Topping: In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tablespoons flour. Stir in the water. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts, then pour over cake.

Steps:

• Combine sugar, flour and cinnamon in large bowl. Add apples; mix lightly. Place in slow cooker sprayed with cooking spray.
• Mix gingersnap crumbs, oats, nuts and butter until blended; sprinkle over apple mixture. Cover with lid. Cook on LOW 3 to 5 hours (or on HIGH 2 to 2-1/2 hours).
• Beat pudding mix, nutmeg and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 2 min., stirring after each minute. Spoon over individual servings of dessert.

Steps:

• Pudding:.
• in a medium bowl, toss sliced apples with lemon juice and set aside.
• in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
• Stir in the butter, half and half and brandy.
• Toss the apples, cranberries, pecans with the bread cubes.
• Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
• Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
• Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
• Vanilla Cream Sauce:.
• Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.

Steps:

• Place half of the bread cubes in a greased 11x7-in. baking dish. Spoon applesauce over bread; sprinkle with nutmeg. Top with remaining bread. In a bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread. Sprinkle with cinnamon. Bake, uncovered, at 325° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping if desired.

Steps:

• Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.
• Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don't overbeat; you're looking for a soft-set whipped cream that drapes rather than plops.
• Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.

Steps:

• In a bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined., Spread mixture into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.