Apple Spice Bread Pudding Recipes

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GRAMMA'S APPLE BREAD PUDDING

This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!

Provided by MESHEL

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 14



Gramma's Apple Bread Pudding image

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.

Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g

4 cups soft bread cubes
¼ cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 ¾ cups milk
¼ cup margarine
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2 eggs, beaten
¼ cup white sugar
¼ cup brown sugar
½ cup milk
½ cup margarine
1 teaspoon vanilla extract

APPLE & SPICE, NAUGHTY & NICE BREAD PUDDING

A tasty and comforting dish that is sure to please, can be made ahead in a large 9x13 OR in muffin tins!

Provided by anme7039

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 21



Apple & Spice, Naughty & Nice Bread Pudding image

Steps:

  • Preheat oven to 350° and grease a 9x13 pan (may need to use 2 pans, like a 9x13 and an 8x8, if your bread slices are big) or if making bread pudding muffins grease 12 muffin tins.
  • Place bread cubes in a bowl.
  • Mix together apple, nutmeg, cinnamon, sugar (if using any, I find it too sweet when I add suagr but others in my family like this with added sugar), 6 eggs, and both milks, almond extract, and vanilla in a a separate bowl. Pour this mixture over bread cubes and let sit for at least 10 minutes.
  • Pour into bread mixture into the greased dish or muffin tins.
  • Combine crumble ingredients until it looks like crumbly and sprinkle over bread pudding.
  • Bake for 30 minutes for muffins or 40-50 minutes for 9x13 dish OR until set, watch carefully!
  • Sauce for the Grown Ups:.
  • Combine chips, butter, and heavy cream and melt in microwave until melted (Stirring every 30 seconds).
  • Then mix in liqueur and serve over bread pudding!
  • Sauce for the Little Ones:.
  • Mix syrup and butter and place in microwave until melted (stirring every 30 seconds).
  • Then stir in the brown sugar and microwave again until dissolved (stirring every 30 seconds).
  • You may make this dish ahead and leave in the fridge over night, then bake in the morning.

6 large eggs, beaten
1 cup milk
1 cup heavy cream
1 1/2-2 cups apples
1/2 cup raisins
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
3 -4 cups stale bread cubes
1 cup light brown sugar
1/4 cup butter, softened
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chips
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon coffee-flavored liqueur
1/2 cup maple syrup
1/4 cup butter
1/2 cup brown sugar
chopped pecans (optional)

APPLE-BREAD PUDDING CAKE

Provided by Food Network Kitchen

Time 1h5m

Yield 8-10

Number Of Ingredients 10



Apple-Bread Pudding Cake image

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil.
  • Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish.
  • Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes.
  • Meanwhile, beat the egg whites and confectioners' sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes.
  • Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice into squares.

4 tablespoons unsalted butter, melted, plus more for the pan
2 1/2cups chunky applesauce
1/2 cup golden raisins
1 teaspoon finely grated lemon zest
1 teaspoon ground cinnamon
1/2 cup milk
2 large eggs, separated
1 1-pound loaf sliced whole-wheat or cinnamon-raisin bread, crusts removed
1/2 cup confectioners' sugar
3/4 cup apricot preserves

HERB & APPLE BREAD PUDDING

Provided by Ina Garten

Categories     side-dish

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 14



Herb & Apple Bread Pudding image

Steps:

  • Preheat the oven to 350 degrees F. Spread the bread cubes in a single layer on a sheet pan and bake for 20 minutes, until lightly browned. Set aside.
  • Meanwhile, heat the butter in a large (12-inch) saute pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until starting to brown. Stir in the onion, celery, and apple and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
  • Meanwhile, beat the eggs, cream, chicken stock and 1 1/2 cups of the cheese together in a very large mixing bowl. Add the bread cubes first and then the vegetable mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to soak. Stir well and pour into a 2 1/2- to 3-cup gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. (Insert a knife in the middle to check.) Serve hot or warm.

8 cups (3/4-inch diced) bread cubes, such as a country boule, crusts removed
4 tablespoons (1/2 stick) unsalted butter
3 ounces pancetta, 1/2-inch diced
2 cups chopped yellow onion (2 onions)
1 1/2 cups chopped celery (2 large stalks)
1 Granny Smith apple, peeled and chopped
1/2 cup medium or dry sherry
2 tablespoons minced fresh rosemary leaves
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh parsley leaves
5 extra-large eggs
2 cups heavy cream
1 cup chicken stock, preferably homemade
2 cups freshly grated Gruyere cheese, lightly packed (8 ounces)

INDIVIDUAL APPLE BREAD PUDDINGS WITH SPICED ICE CREAM

This warm and comforting brioche bread pudding is packed with apple and cranberry and topped with spiced vanilla ice cream.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 4 servings

Number Of Ingredients 13



Individual Apple Bread Puddings with Spiced Ice Cream image

Steps:

  • Put the cranberries, whiskey, and 2 tablespoons water in a small bowl and soak until the cranberries are soft, about 1 hour.
  • Meanwhile, let the ice cream sit at room temperature until slightly softened, about 30 minutes. Transfer it to a bowl, then fold in the pumpkin spice. Cover and refreeze the ice cream.
  • Position a rack in the center of the oven and preheat the oven to 375 degrees F. Butter four 6-ounce ramekins and put them on a baking sheet.
  • Whisk together the eggs, heavy cream, milk, sugar, apples, cinnamon and salt in a medium bowl. Reserve 1 cup of bread cubes and add the remaining bread to the bowl with the egg mixture. Stir to combine and allow the bread to soak for at least 30 minutes. Add the cranberry mixture to the bread mixture and mix well, then spoon into the prepared ramekins. Toss the remaining bread cubes with the melted butter, then top the puddings evenly with the bread cubes. Bake the puddings until just set but still loose in the centers, about 20 minutes. Let the puddings rest at room temperature for 5 to 10 minutes before serving. Serve the puddings warm with a scoop of the spiced ice cream.
  • Copyright 2010 Television Food Network, G.P. All rights reserved

1/4 cup dried cranberries
1 tablespoon whiskey
1 pint vanilla ice cream
2 teaspoons pumpkin spice
2 tablespoons unsalted butter, melted, plus more, not melted, for the ramekins
2 large eggs
2/3 cup heavy cream
1/3 cup whole milk
1/3 cup sugar
1 small Gala or McIntosh apple, cored and cut into 1/4-inch pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
3 1/2 cups 1/2-inch cubes brioche or challah loaf (4 ounces)

APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE

Provided by Kelsey Nixon

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 21



Apple Bread Pudding with Caramel Dessert Sauce image

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.

Nonstick cooking spray or butter, for greasing
2 cups heavy cream
2 cups whole milk
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon vanilla extract
9 large egg yolks
3 1/2 cups Granny Smith apples, peeled and chopped
3/4 cup pecans, chopped and toasted
1 loaf challah bread, cut or torn into 1-inch pieces (preferably stale)
Caramel Dessert Sauce, recipe follows
Vanilla ice cream, for serving
3/4 cup sugar
1/2 cup (1 stick) unsalted butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch salt

APPLE BREAD PUDDING

Categories     Dairy     Egg     Fruit     Dessert     Bake     Low Fat     Vegetarian     Back to School     Currant     Apple     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9



Apple Bread Pudding image

Steps:

  • Lightly butter 9-inch-diameter glass pie dish. Cut each bread slice into 4 squares. Arrange half of bread squares in single layer in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples; sauté 5 minutes. Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 6 minutes. Arrange apples atop bread in dish. Sprinkle with currants. Top with remaining bread squares in single layer.
  • Bring milk to simmer in small saucepan. Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour over bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on bread with spatula to submerge, about 30 minutes.
  • Preheat oven to 350°F. Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature.

4 4 x4-inch slices firm white sandwich bread, crusts trimmed
2 teaspoons butter
2 medium apples, peeled, cored, cut into 1/2-inch wedges
8 tablespoons sugar
1 tablespoon dried currants or raisins
2 cups low-fat (1%) milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

APPLE BREAD PUDDING WITH CALVADOS SAUCE

Use really good apples--and they will shine in this dish--and the sauce is so good, it makes cream or ice cream unnecessary (though do indulge if you wish)

Provided by Chef Kate

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11



Apple Bread Pudding With Calvados Sauce image

Steps:

  • Butter a 6 to 8 cup souffle dish or other baking dish.
  • Preheat oven to 325°F.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add the apples and sauté about 5 minutes, until the apples start to brown.
  • Add 3 tablespoons sugar and sauté a minute or two until the sugar caramelizes.
  • Remove from heat, transfer to a bowl and add one half of the Calvados.
  • Melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread, tossing for a few minutes until the bread is coated with the butter.
  • Spoon half the apples into the souffle dish and top with half the bread.
  • Repeat with the other half of the apples and the other half of the bread.
  • Put some water on to heat while you fix the cream.
  • Place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1/2 cup of sugar, stirring until sugar is dissolved.
  • Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
  • Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
  • Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
  • Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
  • Bake 40 minutes, until just set.
  • Meanwhile, boil the cider until it is reduced by half.
  • Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
  • Simmer until thickened, then remove from heat and add remaining Calvados.
  • Serve the sauce warm on the pudding.

Nutrition Facts : Calories 408, Fat 23.4, SaturatedFat 13.9, Cholesterol 166.1, Sodium 70.3, Carbohydrate 46.3, Fiber 1.5, Sugar 40.2, Protein 5.8

6 tablespoons unsalted butter
3 cups apples, peeled, cored and sliced 1/2-inch thick
1 cup sugar
1/2 cup calvados
3 1/2 cups baguette, torn into 1/2 pieces
2 cups half-and-half (or one cup cream, one cup milk)
1/2 vanilla bean, split
3 eggs, beaten
1/4 teaspoon nutmeg, freshly grated
1 1/2 cups cider, fresh
1 1/2 teaspoons cornstarch

APPLE BREAD PUDDING

Make and share this Apple Bread Pudding recipe from Food.com.

Provided by Dancer

Categories     Dessert

Yield 4-5 serving(s)

Number Of Ingredients 9



Apple Bread Pudding image

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.

Nutrition Facts : Calories 1577.7, Fat 25.1, SaturatedFat 6.4, Cholesterol 93.6, Sodium 1664.4, Carbohydrate 301.4, Fiber 22.9, Sugar 59.4, Protein 44.9

4 cinnamon-raisin bread, cubed (slightly stale)
1 cup granny smith apple, peeled and chopped
1/2 cup brown sugar, packed
2 eggs
1 cup evaporated 2% milk
1/2 cup skim milk
1 1/2 teaspoons vanilla
1/4 teaspoon cinnamon, ground
1/4 teaspoon nutmeg

BREAD PUDDING APPLE PIE

A delightful Pie that combines bread pudding and apples with a crumbly streusel topping.

Provided by MBSLACK14

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 13



Bread Pudding Apple Pie image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
  • In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
  • Bake in preheated oven for 1 hour or until top is golden and fruit is tender.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 67.3 g, Cholesterol 77.6 mg, Fat 13.1 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 4.5 g, Sodium 270.6 mg, Sugar 42.6 g

3 eggs
1 cup applesauce
½ cup vanilla fat-free yogurt
½ cup white sugar
½ cup brown sugar
½ cup rolled oats
1 teaspoon ground cinnamon
3 cups bread cubes
2 apples - peeled, cored and chopped
¼ cup brown sugar
¼ cup all-purpose flour
2 tablespoons butter
1 (9 inch) unbaked 9 inch pie crust

WALNUT AND APPLE BREAD PUDDING

Apples and walnuts ripen at about the same time, and are often grown in the same region. Pair them with a crusty, rustic loaf of bread, some spices, milk, and eggs, and you've got a perfect dessert for a fall afternoon. Puddings and bread puddings are particularly easy to make in a slow cooker, and the results are nearly always perfect.

Yield serves 4 to 6

Number Of Ingredients 11



Walnut and Apple Bread Pudding image

Steps:

  • Coat the interior of the slow cooker insert with the butter.
  • In a large mixing bowl, combine the bread, apples, cinnamon, walnuts, and raisins and mix them together as thoroughly as possible. (I use clean hands, the best mixing device I know of.) Place the bread and apple mixture in the slow cooker insert.
  • In a blender, combine the milk, sugar, and eggs and blend thoroughly. Gently pour the liquid over the bread, using a spoon to press the bread down into the liquid.
  • Cover and cook on low for about 3 hours, or until the liquid has been absorbed by the bread and a crust is beginning to form.
  • Turn off the slow cooker and allow the pudding to settle for 15 to 20 minutes, then spoon individual portions into bowls and top each portion with a generous serving of whipped cream and a sprinkling of brown sugar.
  • Tea or coffee are good choices here. If you can find one, a Canadian apple ice wine would be delightful.

2 tablespoons unsalted butter
6 cups levain or country bread, cut into 1-inch cubes
2 Granny Smith apples, peeled, cored, and cut into 1-inch (or smaller) cubes
2 tablespoons ground cinnamon or apple pie spice
1 cup chopped walnuts
1/2 cup raisins
4 cups whole milk
1/2 cup sugar
4 large eggs
Whipped cream or ice cream, for serving
Brown sugar, for sprinkling

SPICED APPLESAUCE BREAD

With applesauce and spices, this bread is moist, delicious and great in lunch boxes. I also like it spread with cream cheese or peanut butter.

Provided by LOUISE

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 13



Spiced Applesauce Bread image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.6 g, Cholesterol 31.3 mg, Fat 13.9 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 187.8 mg, Sugar 19.7 g

1 ¼ cups applesauce
1 cup white sugar
½ cup vegetable oil
2 eggs
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
½ cup chopped pecans

BRIOCHE "BREAD PUDDING" WITH CARAMELIZED APPLES

Provided by Claudia Fleming

Categories     Milk/Cream     Fruit     Dessert     Bake     Raisin     Apple     Walnut     Spice     Fall

Yield Makes 8 servings

Number Of Ingredients 26



Brioche

Steps:

  • For simple syrup:
  • In a small saucepan, combine 3 tablespoons water and the sugar. Stirring until sugar dissolves, bring mixture to a simmer. Let syrup simmer one minute. Remove from heat and let cool.
  • For candied nuts:
  • Heat oven to 350°F. In a medium bowl, toss nuts with 1/4 cup simple syrup to coat. Add sugar, toss well, and spread evenly over cookie sheet.
  • Bake 10 minutes, stirring after 5. With spatula, loosen nuts from sheet. Transfer sheet to wire rack to cool completely.
  • For caramelized apples:
  • Heat a 12-inch skillet over medium high heat. Add sugar, vanilla bean seeds, and empty pods. When sugar begins to melt and turn golden brown, whisk in butter and add apples. Simmer apples in caramel for about 5 minutes. Add cider and raisins. Simmer 5 minutes, until juices are slightly thickened.
  • Let apples cool in pan. Remove vanilla pods before serving.
  • For brioche pudding:
  • Using a 3-inch round cookie cutter, cut a circle from each brioche slice.
  • In a 9-inch square baking dish whisk together the cream, milk, yolk, sugar, vanilla, cinnamon, nutmeg, and cardamom. Dip brioche in the custard; let soak for 15-30 seconds on each side.
  • In a large nonstick skillet over medium high heat melt 1 tablespoon of the butter. Cook 4 brioche slices about 3 minutes, until golden brown, turning once. Repeat with remaining butter and brioche.
  • To serve:
  • Place one slice brioche on each plate. Divide compote among brioche slices. Dollop 2 tablespoons crème fraîche on each slice. Top each serving with candied nuts.

Simple Syrup
1/4 cup sugar
3 tablespoons water
Candied Nuts
2 cups walnuts
1/4 cup simple syrup
1/4 cup turbinado sugar
Caramelized Apples
1/2 cup granulated sugar
1-inch piece vanilla bean, split in half lengthwise
4 tablespoons unsalted butter, cut into 1/2-inch dice
4 large Mutsu or Granny Smith apples, peeled, cored, cut into 1/3-inch dice
1/2 cup apple cider
1/2 cup golden raisins
Brioche Pudding
8 one-inch thick slices brioche
1/2 cup heavy cream
1/2 cup milk
1 large egg yolk
1 large whole egg
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
2 tablespoons unsalted butter

APPLE BREAD PUDDING

My young grandson loves to help me make his favorite dessert. When Frankie eats this comforting pudding, he declares, "Yum yum in my tummy."-Dorothy Popotnik, Willoughby, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8-10 servings.

Number Of Ingredients 9



Apple Bread Pudding image

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.

Nutrition Facts :

10 slices Italian or French bread, cubed, divided
1 jar (25 ounces) chunky applesauce
1/8 teaspoon ground nutmeg
2 eggs
2 cups milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Whipped topping, optional

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE

Provided by Bobby Flay

Categories     Bourbon     Dessert     Bake     Thanksgiving     Vanilla     Pumpkin     Fall     Winter     Party     Potluck     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13



Pumpkin Bread Pudding with Spicy Caramel Apple Sauce image

Steps:

  • 1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.
  • 2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
  • 3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • 4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.
  • 5. Scatter the pumpkin bread cubes in the prepared 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.
  • 6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway 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 the water bath and cool on a wire rack for at least 30 minutes before serving.
  • 7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.

Unsalted butter, for the pan
8 cups 1/2-inch cubed Pumpkin Bread or other bread
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and seeds scraped
6 large egg yolks
1/2 cup sugar
3 tablespoons pure maple syrup
1 cup canned pumpkin puree, not flavored pie filling
2 tablespoons bourbon
Freshly whipped cream, for serving
Spicy Caramel Apple Sauce
Shelled pumpkin seeds (optional), for garnish

APPLE BREAD PUDDING

Baked apples in sweet, soft bread is a sweet snack for fall. You can leave the skin on the apples for more color.

Provided by SandyG

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h15m

Yield 8

Number Of Ingredients 11



Apple Bread Pudding image

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.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 46.8 g, Cholesterol 199.9 mg, Fat 20.2 g, Fiber 2.1 g, Protein 13.4 g, SaturatedFat 11.3 g, Sodium 501.9 mg, Sugar 17.8 g

1 (14 ounce) wide loaf French bread, crust removed and bread cut into 2x1-inch cubes
2 tablespoons butter
2 apples - peeled, quartered, cored, sliced crosswise into 1/4-inch thick pieces
1 cup muscovado or packed brown sugar, plus more for garnish
½ teaspoon ground cinnamon
¼ teaspoon salt
4 large eggs
2 large egg yolks
3 cups milk
1 cup heavy cream
1 teaspoon vanilla extract

FRESH APPLE SPICE BREAD

Make and share this Fresh Apple Spice Bread recipe from Food.com.

Provided by MindiLouWho

Categories     Quick Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11



Fresh Apple Spice Bread image

Steps:

  • Preheat oven to 350. Generously grease bottom of 9x5 loaf pan.
  • Sift together flour, baking powder, salt, and spices. Cream the butter and gradually add the sugar, beating until light and fluffy.
  • Beat in eggs one at a time. Slowly mix in flour mixture. Stir in apples and nuts (or raisins).
  • Pour into prepared pan and bake at 350 for 50-60 minutes or until bread is nicely browned and springs back when lightly touched in the center.
  • Cool 10-15 minutes in the pan before removing. Cool completely on a rack before slicing.

Nutrition Facts : Calories 297.4, Fat 13.5, SaturatedFat 5.6, Cholesterol 55.6, Sodium 321.4, Carbohydrate 41.3, Fiber 1.7, Sugar 23.5, Protein 4.5

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 cup butter
1 1/4 cups sugar
2 eggs
2 granny smith apples, peeled, cored, chopped
3/4 cup pecans or 3/4 cup raisins

APPLE BREAD PUDDING WITH VANILLA SAUCE

This is my husband's absolute favorite bread pudding. I'm torn between this one and the "Old fashioned" version from Southern Living. Both are fantastic. This comes from Rosie's Bakery book which I love despite there not being any pictures!

Provided by greysangel

Categories     Dessert

Time 3h15m

Yield 9 serving(s)

Number Of Ingredients 23



Apple Bread Pudding With Vanilla Sauce image

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.

Nutrition Facts : Calories 284.4, Fat 16.3, SaturatedFat 9.6, Cholesterol 135.3, Sodium 186.7, Carbohydrate 30.9, Fiber 1.3, Sugar 24.7, Protein 4.8

1 cup half-and-half
1 cup 2% low-fat milk
2 whole eggs
2 large egg yolks
1/3 cup lightly packed brown sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 1/4 teaspoons ground cinnamon or 2 1/4 teaspoons apple pie spice
4 cups croissants, cut into 1/2 inch cubes (or any sweet type bread like Portuguese, challah)
2 cups cubed peeled tart apples (1/2 inch, about 3)
1/2 cup raisins
1 tablespoon granulated sugar
1 teaspoon granulated sugar
1/2 cup heavy cream, plus
2 tablespoons heavy cream
1/2 cup milk, plus
2 tablespoons milk
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon cornstarch
3 tablespoons unsalted butter, cut into 3 pieces
1 1/2 teaspoons vanilla
1/2 teaspoon ground nutmeg

CHOCOLATE APPLE BREAD

The combination of chocolate, cinnamon and apple make a great sweet bread that all will love!

Provided by CORWYNN DARKHOLME

Categories     Bread     Quick Bread Recipes

Yield 12

Number Of Ingredients 17



Chocolate Apple Bread image

Steps:

  • To make the topping, in a small bowl mix the sugar, cinnamon and finely chopped walnuts. Set aside.
  • In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
  • In a separate large bowl cream butter and sugar. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, walnuts, and semi-sweet chocolate chips. Pour into a greased 9x5x3 inch loaf pan. Sprinkle with topping.
  • Bake in a preheated 350 degree F (175 degree C) oven for 50 to 60 minutes. Cool for 15 minutes. Remove from pan. Cool on a wire rack.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 39.7 g, Cholesterol 31.1 mg, Fat 14 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 286.7 mg, Sugar 22.4 g

2 tablespoons white sugar
¼ teaspoon ground cinnamon
¼ cup finely chopped walnuts
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup margarine, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons buttermilk
1 cup chopped apples
½ cup walnuts
¼ cup semi-sweet chocolate chips

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



Apple Pie Bread Pudding image

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.

6 tablespoons unsalted butter, plus more for dish
1 cup heavy cream
1 cup whole milk
3 large eggs
8 ounces brioche, cut into 1-inch cubes (6 cups)
2/3 cup light brown sugar
1/3 cup granulated sugar
2 teaspoons pure vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
2 Granny Smith apples, peeled, quartered, cored, and sliced crosswise in 1/4-inch thick pieces (2 cups)
Turbinado sugar, for sprinkling (optional)
Vanilla ice cream, for serving

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