Bread Pudding With Apples Pecans And Raisins Recipes

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:

• 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:

• Preheat oven to 400 degrees.
• Melt the butter in a medium saucepan over medium heat.
• Add the bread and cook for 2 to 3 minutes, or until well coated.
• Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
• Cook an additional 2 to 3 minutes until a sauce begins to form.
• In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
• Bake 30 to 40 minutes, or until bubbly.

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:

• Coat an 8 or 9-inch cake pan with nonstick spray. Place the bread cubes in the pan and toss in the pecans and apples.
• Blend the eggs, milk and sugar (optional) in a medium bowl. Add vanilla.
• Pour the mixture over the bread and let stand for about 20 minutes.
• Bake in a 350°F oven for about 45 minutes, until golden brown. Cut into squares to serve.
• Serve with warm maple syrup.

Steps:

• Place bread cubes, apples and pecans in a greased 3-qt. slow cooker. In a bowl, combine the sugar, cinnamon and nutmeg. Add the eggs, cream, apple juice and butter; mix well. Pour over bread mixture. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve with ice cream.

Steps:

• Preheat oven to 350.
• Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.
• Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.
• Peel, core and thinly slice the apples.
• Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well.
• Blend in half and half or milk and then stir in bourbon or brandy.
• Lightly mix pecans with bread and apples.
• Pour egg mixture over bread. Drizzle with butter.
• Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
• Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

Steps:

• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
• Spoon pudding into bowls. Top with vanilla ice cream and serve.

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:

• 1. Preheat oven to 400 degrees. 2. Melt the butter in a medium saucepan over medium heat. 3. Add the bread and cook for 2 to 3 minutes, or until well coated. 4. Add the sugar, pecans, orange zest and juice, cider, and vanilla extract. 5. Cook an additional 2 to 3 minutes until a sauce begins to form. 6. In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly. 7. Bake 30 to 40 minutes, or until bubbly.