PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE
Provided by Bobby Flay | Bio & Top Recipes
Time 5h40m
Yield 8 servings
Number Of Ingredients 41
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.
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
CARAMEL APPLE BREAD PUDDING
Caramel apple bread pudding is the most comforting fall dessert.
Categories bread pudding apples caramel apple caramel fall desserts
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Spread challah cubes on a large baking sheet and bake until the bread is toasted, about 10 minutes.
- Whisk together milk, eggs, vanilla, cream, granulated sugar and cinnamon. Soak toasted bread cubes in the milk and egg mixture.
- Melt butter in large skillet over medium heat. Sauté apples with brown sugar and 1/4 cup caramel until tender and bubbly.
- Mix most of apple pieces into bread-custard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apples atop bread pudding. Bake for 45 minutes to 1 hour.
- Drizzle with more caramel sauce.
CARAMEL APPLE BREAD PUDDING
Add a seasonal twist to a dessert classic with this flavor-packed recipe for Caramel Apple Bread Pudding made with homemade caramel sauce.
Provided by Kelly Senyei
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Grease a 13x9-inch baking pan with the butter and set it aside.
- In a medium bowl, toss together the apples and lemon juice.
- In a separate large bowl, whisk together the eggs, half-and-half, vanilla extract, cinnamon, allspice, salt, sugar and brown sugar. Add the brioche bread to the bowl and fold until the bread is well coated then fold in the apples.
- Pour the bread mixture into the prepared baking dish, including any remaining liquids, and spread it into an even layer. Cover the dish securely with plastic wrap and refrigerate it for a minimum of 1 hour or up to overnight.
- When ready to serve, remove the baking dish from the fridge, discard the plastic wrap and bake it until it is set and golden brown on top, 25 to 30 minutes. Allow the bread pudding to cool for at least 30 minutes before serving with whipped cream or ice cream and a drizzle of caramel sauce.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 515 kcal, Carbohydrate 84 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 164 mg, Sodium 516 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
APPLE PIE BREAD PUDDING
If you like apple pie, you'll go crazy for this delicious caramel apple pie bread pudding... it's one of our favorites!
Provided by CakesCottage
Categories Breakfast
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Spray a 9×13 baking dish with cooking spray.
- In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.
- Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.
- In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
- Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
- While the bread pudding is baking, make the caramel sauce.
- In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
- Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
- * If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they're dry but not toasted.
- * You can make this the night before and pop it in the oven for breakfast - it actually gets better if it sits overnight!
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.
CARAMEL APPLE BREAD PUDDING
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the cream, eggs, brown sugar, cinnamon, nutmeg, and salt.
- Add the bread, apples and walnuts to bowl tossing to coat. Pour the mixture into a 11x8 inch baking dish coated with cooking spray and bake until set, approximately 35-40 minutes.
- Serve the bread pudding topped with the sauce.
Nutrition Facts : Calories 568 kcal, Carbohydrate 69 g, Protein 9 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 184 mg, Sodium 488 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
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.
EASY CARAMEL APPLE BREAD PUDDING
Explore this Easy Caramel Apple Bread Pudding recipe. Drizzled with homemade caramel sauce, this Easy Caramel Apple Bread Pudding is perfect for fall.
Provided by My Food and Family
Categories Custards & Puddings
Time 2h
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Melt butter in large skillet on medium heat. Add apples; cook 5 min. or until crisp-tender, stirring frequently. Remove from heat.
- Place caramels in microwaveable bowl. Add 2 Tbsp. evaporated milk; set aside. Pour remaining evaporated milk into large bowl. Add sweetened condensed milk, eggs, vanilla and cinnamon; whisk until blended. Add bread; stir until liquid is absorbed. Stir in apples and cranberries; pour into 2-qt. casserole sprayed with cooking spray.
- Place casserole dish in shallow pan. Add enough water to pan to come halfway up side of casserole dish.
- Bake 1 hour 10 min. or until knife inserted in center of pudding comes out clean. Remove pudding from water bath; cool slightly.
- Microwave caramels in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 30 sec. Drizzle over pudding. Serve topped with COOL WHIP.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 51 g, Fiber 1 g, Sugar 38 g, Protein 7 g
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
SLOW COOKER APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE | KELSEY NIXON
Bread pudding meets apple pie in the slow cooker in this easy fall dessert.
Provided by Kelsey Nixon
Number Of Ingredients 25
Steps:
- Grease the crock of a large slow cooker 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
- Set aside
- Add the cubed apples, pecans and cubed bread to the slow cooker crock 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
- Let stand to allow the bread to soak up the custard, 10-15 minutes
- Cook on high for 3 hours
- Remove the crock from the slow cooker and let cool
- For the caramel dessert sauce, combine the sugar, butter, buttermilk and corn syrup in a heavy-bottomed saucepan
- 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
- Drizzle Caramel Dessert Sauce over the bread pudding
- Serve with extra sauce and vanilla ice cream
EASY APPLE PIE BREAD PUDDING
Steps:
- Pre-heat your oven to 375° and spray a 9x13 pan with non-stick cooking spray.
- Cut your bread into 1" cubes and place half of them in the casserole dish.
- Spoon the apple pie filling over the bread in the casserole dish then top with the remaining bread.
- Whisk together the eggs, milk, butter, vanilla, cinnamon, apple pie spice, and brown sugar. Pour the mixture over the bread.
- Use your hands to press down the bread until there are no more dry pieces.
- Bake for 35-40 minutes.
- Remove from the oven and serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce!
CARAMEL APPLE BREAD PUDDING
Steps:
- Preheat the oven to 375° F.
- Place the rolls in a greased 9" x 13" casserole dish.
- Whisk the eggs, milk, vanilla, nutmeg and cinnamon together in a small bowl.
- Pour the mixture over the Hawaiian sweet rolls.
- Toss the bread and mixture together.
- Top with the diced apples.
- Mix the apples into the bread pudding.
- In a small bowl, combine the brown sugar and flour, fold in the butter and mix until a crumble forms.
- Sprinkle the brown sugar crumble over the bread pudding.
- Place in the oven for 40 minutes.
- Remove from the oven, drizzle with the caramel syrup and place back in the oven for 5 minutes.
- Remove from the oven and serve immediately.
Nutrition Facts : ServingSize 6 g, Calories 298 kcal, Carbohydrate 45 g, Protein 8 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 89 mg, Sodium 239 mg, Sugar 19 g
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- CARAMEL BREAD PUDDING
This recipe is from the www.rightathome.com website. "This melt-in-your-mouth bread pudding, laced with caramel and layered with apples, can be made with any type of day-old bread."
Provided by senseicheryl
Categories Dessert
Time 1h25m
Yield 1 1/2 quart dish, 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the baking rack in the center of the oven and heat to 350 degrees F.
- Butter a shallow 1 1/2-quart baking dish (11 by 7 by 1 1/2 inches), or spray generously with cooking spray.
- Cut the apples into 1/2-inch-thick slices. In a large bowl, mix together apples, lemon juice and cinnamon. Set aside.
- Melt the 1/4 cup of butter and 1/4 cup brown sugar in a 10- to 12-inch heavy skillet over medium-high heat. Stir in the apple mixture using a wooden or heat-resistant spatula and cook over same medium-high heat, stirring frequently until the apples are softened and begin to turn golden brown, about 10 to 15 minutes. Stir in the walnuts or dried fruit and transfer the mixture to a large bowl. Set aside to cool slightly, about 10 minutes.
- While the caramelized apple mixture is cooling, toast the bread on a baking sheet in the oven until crisp and the edges are just starting to color, about 6 to 8 minutes. Set aside on baking rack.
- Once the caramelized apple mixture is slightly cooled, gently and evenly spread half into the buttered baking dish. Add the toasted bread to the remaining apples in the bowl and stir to combine; then spoon the mixture into the baking dish.
- In a medium bowl combine the eggs, egg yolks, milk, remaining 1/4 cup of brown sugar, vanilla and nutmeg and whisk until the sugar is dissolved, about 2 minutes. Then pour evenly over the apple and bread mixture and let it sit for 10 minutes until the bread has absorbed the liquid.
- Bake until puffed and browned on the top and the custard is set, about 45 to 55 minutes. Serve hot, warm or chilled.
APPLE BREAD PUDDING WITH CARAMEL SAUCE
Apple Bread Pudding with Caramel Sauce is a delicious breakfast casserole filled with bread, apples and a creamy base, perfect for breakfast or even dessert!
Provided by Jessica & Nellie
Categories Breakfast Dessert Main Course Main Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Prepare a 9 x 13 inch baking dish by greasing with butter or cooking spray.
- Prepare bread by slicing into one inch cubes.
- In a large mixing bowl whisk the eggs until bubbly. Add in the milk and cream and whisk to combine.
- Measure out the sugar and remove one tablespoon and combine with the melted butter. Add remaining to the milk and egg mixture.
- Add 1/2 tsp cinnamon to the melted butter and 1/2 tsp to the eggs and milk.
- Stir the egg and milk mixture until the cinnamon and sugar is well combined.
- Add in the cubed bread pieces until they are all well coated. Folding with a wooden spoon or spatula careful to not break up the bread too much.
- To the prepared baking dish add half of the creamy bread mixture, top with a layer of sliced apples. Add another layer on top emptying all of the contents of the mixing bowl. Layer with another layer of sliced apples. Drizzle with the melted butter, sugar and cinnamon mixture.
- Bake for 50 minutes. When the bread pudding is done, you want it to jiggle just a little in the center. Allow to rest for 10-15 minutes until ready to serve.
Nutrition Facts : Calories 474 kcal, Carbohydrate 36 g, Protein 6 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 175 mg, Sodium 235 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
CARAMEL APPLE BREAD PUDDING
Create a new favorite this fall with this bread pudding that's extra moist in our Deep Covered Baker.
Yield 16 servings
Number Of Ingredients 13
Steps:
- Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. Slice bread into 1-inch cubes using Bread Knife; set aside. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices into quarters using Utility Knife. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 teaspoon zest. Juice lemon using Juicer to measure 1 tablespoon juice. Melt butter in (10-in.) Skillet. Add apples, lemon zest and juice; cook and stir 3-4 minutes or until apples are softened.Meanwhile, combine 2 cups of the milk and cream in Easy Read Measuring Cup. Microwave on HIGH 2-3 minutes or until hot. In Stainless (6-qt.) Mixing Bowl, combine eggs, brown sugar, vanilla and salt; mix until well blended using Stainless Whisk. Gradually add milk mixture to eggs while continually whisking. Gently stir bread cubes into milk mixture; toss gently to coat using Small Mix 'N Scraper®.Place caramels and remaining 1 tablespoon milk in Large Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Set aside 1/4 cup of the caramel mixture. To assemble bread pudding, place half of the bread mixture into baker. Top with half of the apples and drizzle with remaining caramel. Top with remaining bread mixture and apples. Cover baker and microwave on HIGH 15-16 minutes or until Digital Pocket Thermometer registers 155ºF in center; let stand, covered, 10 minutes in microwave. (Temperature will rise to at least 160ºF.) Uncover baker and drizzle with reserved caramel. Coarsely chop pecans using Chef's Knife; sprinkle over bread pudding. Serve immediately with Apple Blossom Garnishes, if desired.
Nutrition Facts : U.S. Nutrients per serving Calories 350, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 120 mg, Carbohydrate 45 g, Protein 8 g, Sodium 300 mg, Fiber 1 g
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 WITH CARAMEL SAUCE
Bread and apples are baked in custard and drizzled over with caramel sauce. Simple and comforting.
Provided by Hope Malau
Categories Baking
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bread and apples are baked in custard and drizzled over with caramel sauce. Simple and comforting.
APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE
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.
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- Preheat the oven to 325°F. Butter a 1 1/2- to 2-quart baking dish., To make the pudding: Whisk the eggs and egg yolks in a large bowl.
- Add the salt, milk, cream, sugar, boiled cider, and vanilla, continuing to whisk., Toss the apples with the apple pie spice then with the walnuts, caramel pieces, and the bread cubes.
- Spread the mixture into the prepared pan., Pour the egg mixture into the pan, cover, and refrigerate for at least 1 hour or up to overnight., Bake the pudding for 45 to 55 minutes, until it is puffed, lightly browned, and a knife inserted in the center comes out clean., Allow the pudding to cool for 15 minutes., In the meantime, prepare the topping: Combine the caramel and boiled cider in a small saucepan set over medium heat or in a microwave-safe bowl or measuring cup., Heat the topping, stirring occasionally until the caramel melts and the mixture is smooth., Drizzle the caramel over the warm pudding and serve., Wrap any uneaten bread pudding tightly with plastic and refrigerate.
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