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
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
APPLE CIDER BREAD PUDDING
Make and share this Apple Cider Bread Pudding recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 1h20m
Yield 1 9x13 pan, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Lightly grease a 9×13-inch baking dish.
- In a very large bowl, combine bread cubes, apple cubes and raisins.
- In another large bowl, whisk together eggs, sugar and all spices until well combined. Wish in milk and apple cider, then pour mixture over the bread cubes. Toss gently with a spatula until cubes are evenly coated. Let stand for 15 minutes.
- Pour mixture into prepared pan and smooth into an even layer.
- Bake for about 50 minutes, until bread pudding is puffed and lightly browned, and a knife inserted near the center comes out clean.
- Cool for at least 15 minutes (pudding will sink slightly) before serving.
- Store leftovers covered, in the refrigerator.
Nutrition Facts : Calories 298.8, Fat 5.9, SaturatedFat 2.6, Cholesterol 84.7, Sodium 317.2, Carbohydrate 54.6, Fiber 2.2, Sugar 31.1, Protein 8
APPLE BREAD PUDDING WITH HARD CIDER SAUCE
This is an Emeril Lagasse recipe that I didn't want to lose, so I am posting it here. I haven't tried it yet, but if anyone does, let me know if it's any good!
Provided by Raquel Grinnell
Categories Dessert
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
- In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine.
- Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.)
- Bake until the top is golden brown and the center is firm, about 1 hour.
- Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.
- Hard Cider Sauce:
- In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute.
- Add the cider and whisk until the sugar is dissolved, 2 minutes.
- Remove from the heat and add the egg yolks, 1 at a time, whisking constantly.
- Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
- Remove from the heat.
- Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.).
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
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
HERB & APPLE BREAD PUDDING
Provided by Ina Garten
Categories side-dish
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
APPLE CRISP BREAD PUDDING
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.
SUNNY'S APPLE CIDER DONUT PUDDING
Steps:
- Place the donuts cut-side up on a baking sheet. Turn the oven to 350 degrees F and while it's preheating, place the baking sheet with the donuts inside to toast, flipping once after about 10 minutes. Continue to cook until lightly toasted on both sides, another 5 minutes. Remove the baking sheet and continue to preheat the oven.
- Meanwhile, in a small saucepan over medium-high heat, add the cranberries and 1 cup of the orange juice. Bring to a simmer and cook until the cranberries are plump, 10 to 15 minutes (the orange juice will reduce; that's just fine). Set aside.
- Cube 7 tablespoons of the butter. In a large bowl, add the pecans, flour, salt, lemon zest, 2 tablespoons of the brown sugar and the cubed butter. Using a pastry cutter or your fingertips, mix everything together until crumbly. Refrigerate until ready to bake.
- In a separate large bowl, whisk together the granulated sugar and egg yolks until well incorporated, less gritty and slightly lighter yellow in color. Add the pumpkin pie spice, vanilla extract and remaining 1/3 cup brown sugar and whisk until everything is well blended. Slowly add the heavy cream while continuing to whisk, then whisk in the lemon juice and remaining 1 cup orange juice. Slowly add the simmered cranberries and orange juice.
- Butter the bottom and sides of an 8-by-8-inch casserole dish with the remaining tablespoon of butter. Break the donuts into large chunks and add to the casserole dish. Pour half of the custard mixture over top, making sure to nestle the cranberries in the nooks and crannies. Press everything down into the custard and allow it to soak for 10 minutes. Pour the remaining custard over top. Remove the topping from the refrigerator and sprinkle evenly over the top.
- Bake until golden brown and bubbly around the edges, 35 to 40 minutes. Let sit 15 minutes before serving warm with a scoop of vanilla ice cream.
APPLE CRANBERRY BREAD PUDDING
Provided by Aaron McCargo Jr.
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
- Place cubed brioche in the baking dish. Set aside.
- In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
- In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
- Bake for 40 minutes until pudding sets. Serve with whipped cream.
- Place a medium bowl in the freezer for 1 hour before whipping cream.
- Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.
CARAMEL APPLE BREAD PUDDING
Tender, sweet pudding with delicious apple pieces, spices and a luscious low-fat caramel topping make a rich-tasting comfort dish without all the fat. Yum! -Michelle Borland, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 187 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 201mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE CHEDDAR BREAD PUDDING
Steps:
- Preheat oven to 350°F.
- Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
- Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
- Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts). Arrange one layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
- In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.
APPLE BUTTER BREAD PUDDING
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.
Nutrition Facts : Calories 433 calories, Fat 14g fat (7g saturated fat), Cholesterol 175mg cholesterol, Sodium 422mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 1g fiber), Protein 9g protein.
THE BEST APPLE PUDDING
This is my favourite apple dessert. This recipe came from my mother and we had this many times growing up. Use enough apples to generously cover the bottom of the dish. So Yummy!
Provided by bert2421
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 677.4, Fat 18.6, SaturatedFat 6.2, Cholesterol 64.8, Sodium 405.1, Carbohydrate 125.1, Fiber 4.2, Sugar 92.5, Protein 6.4
APPLE CARAMEL BREAD PUDDING
I've made this bread pudding for years, and everyone loves it. You can prepare it the night before, cover it with plastic wrap and then bake it in the morning. After it's cooked, it can sit out for a couple hours without getting soggy.-Jan Bradford, West Valley City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine 1 cup brown sugar, butter, corn syrup and cinnamon; cook and stir 4-6 minutes over medium heat until blended. Pour into a greased 13x9-in. baking dish; top evenly with apples. Cool slightly., In a large bowl, whisk eggs, milk, vanilla, salt and remaining brown sugar until blended; stir in bread. Pour over apples. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 35-40 minutes or until bubbly and top is golden. Serve warm.
Nutrition Facts :
APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE
This apple cider bread pudding is always the first dessert to vanish during Thanksgiving dinner! It also won me first place in a pecan dessert cooking competition a few years ago!
Provided by Ashley Holman
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Combine bread cubes, apples, and raisins in a very large bowl.
- Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
- Pour bread pudding mixture into the prepared pan and smooth into an even layer.
- Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
- Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
- Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
- Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
- Serve sauce with bread pudding.
Nutrition Facts : Calories 656.8 calories, Carbohydrate 101.3 g, Cholesterol 115.6 mg, Fat 25.6 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 307.8 mg, Sugar 73.4 g
APPLE-CINNAMON BREAD PUDDING
With apples and cinnamon, this is a simple but delicious twist on bread pudding. Refrigerate leftovers. Can be served hot or cold.
Provided by Brandy See Landers
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a glass, deep-dish pie dish.
- Stir together sugar and cinnamon in a small bowl. Whisk milk and eggs together in a separate bowl.
- Butter one side of each slice of bread, and cut into cubes. Spread 1/2 of the bread cubes into the prepared pie dish, sprinkle with 1/2 of the cinnamon-sugar mixture, and 1/2 of the shredded apples. Repeat layers once more with remaining bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over the top and let sit until bread cubes are moist, about 10 minutes.
- Bake in the preheated oven until top is crispy, 40 to 50 minutes. Let cool for at least 20 minutes before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39 g, Cholesterol 90.6 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 4.1 g, Sodium 224 mg, Sugar 22.3 g
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
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
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 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.
EASY APPLE GINGERBREAD PUDDING
Comfort food to keep you warm. Serve with some cream, custard or even ice cream. I like a dollop of whipped cream with mine!!
Provided by Jen T
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice apples into an ovenproof dish.
- Sprinkle over the sugar and water.
- Place in oven at 350'F/180'C while preparing the topping.
- TOPPING:.
- Sift flour, ginger and soda into a bowl.
- Add sugar.
- Heat butter and golden syrup and mix into dry ingredients.
- Pour over hot apples and bake for 30-45minutes.
- Serve warm.
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
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 :
APPLE-GINGER PUDDING
Provided by Florence Fabricant
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Butter a six- to eight-cup mold, casserole or baking dish.
- Melt two tablespoons of the butter in a large, heavy skillet over medium-high heat. When the foam subsides, add the apples, increase heat to high and saute the apples, turning them frequently for about five minutes until they begin to color. Do not allow them to become soft or lose their shape.
- Add three tablespoons sugar and saute another minute or two, until the sugar begins to caramelize. Stir in the crystalized ginger, remove from heat and transfer the apples and ginger to a bowl.
- Reduce heat to low, add the remaining four tablespoons of butter to the skillet. When the butter has melted, scrape the pan to loosen any bits of caramelized sugar clinging to it. Add the bread cubes and toss them in the butter until they are evenly coated.
- Scatter half the apples and ginger into the baking dish. Cover with half the bread cubes. Repeat the layers.
- Preheat oven to 375 degrees.
- Lightly beat the eggs and one-half cup of sugar. Scald the milk. Slowly pour the scalded milk in a thin stream into the egg mixture, stirring constantly. Stir in the vanilla and ground ginger. Pour over the apples and bread in the baking dish.
- Set the dish in a pan and add boiling water to come halfway up the sides of the baking dish. Place in the middle of the oven and bake 45 minutes, until the top is crusty and golden. Serve while still warm.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 141 milligrams, Sugar 26 grams, TransFat 0 grams
APPLE BREAD PUDDING WITH CARAMEL SAUCE
This apple bread pudding with caramel sauce has been in my life for a long time. It's a family fave and always on my buffet when I put together a brunch. It's also special enough for dinner dessert. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings (1-3/4 cups sauce).
Number Of Ingredients 20
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.
Nutrition Facts : Calories 606 calories, Fat 27g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 312mg sodium, Carbohydrate 87g carbohydrate (68g sugars, Fiber 2g fiber), Protein 8g protein.
APPLE BREAD PUDDING III
Awesome bread pudding with fresh apples and cream! Best served hot with ice cream.
Provided by Veroncia
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 20 g, Cholesterol 32.9 mg, Fat 2.7 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 113.5 mg, Sugar 12.4 g
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
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.
More about "appleciderbreadpudding recipes"
APPLE BREAD PUDDING RECIPE - GAIL SIMMONS | FOOD & WINE
From foodandwine.com
5/5 (31)Total Time 1 hr 45 minsServings 8
- Preheat the oven to 350°. Spread the brioche on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
- Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl. Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the Calvados. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
- In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar. Scrape the vanilla seeds into the custard (save the vanilla bean for another use). Add the brioche and apples and toss until evenly coated. Let stand for 5 minutes to allow the brioche to absorb the custard.
- Brush an 8-by-11-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly, then serve with whipped cream or crème fraîche.
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