Applebreadpuddingwithvanillasauce Recipes

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:

• 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:

• 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:

• 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:

• Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.

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.

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:

• 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°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.

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 325 degrees.
• Peel, core, and cut apples into large dice. Melt 1/4 cup butter in a large, heavy skillet. Add apples, sprinkling with 2 tablespoons sugar and the cinnamon. Saute over medium heat for about 10 minutes, stirring frequently.
• Remove crusts from bread and cut into 1/2 to 3/4-inch cubes. Liberally grease a deep, 2 1/2 quart, baking dish with the remaining 1/4 cup butter, then add what is left to the bread cubes, cutting into bits. Combine bread, raising, apples, and the pan juices into the baking dish.
• Combine eggs, milk, sugar, vanilla, and nutmeg, beating lightly with a whisk. Pour over bread and apples.
• Set dish in a shallow pan filled with 1-inch warm water. Bake for 1 1/2 hours until set. (This may take 2 hours, depending on type of casserole dish.) Serve hot with lightly whipped cream.

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 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

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 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:

• 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.