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 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 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
PUMPKIN BREAD PUDDING WITH APPLE CIDER BUTTER SAUCE
I've got a recipe to share that combines apples & pumpkin. This Pumpkin Bread Pudding with Apple Cider Butter Sauce will be right at home on your kitchen table on a crisp, fall day ... and can be served either as a dessert or a brunch dish. You get to decide if you'd like to serve it warm or cold ... many have preferences on this usually based on how it was served to them growing up. NOTE: The recipe calls for 3 whole eggs and 2 yolks. Use the amount called for if you like bread pudding pretty "custardy." If you like it a little firmer and dryer, use 1 less whole egg.
Provided by bkellum
Categories Breakfast
Time 1h
Yield 1 Pudding, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside.
- Toss the cubed bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat.
- Pour into a 9" x 13" baking dish or 10" - 12" round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes (or up to 3 hours). Bake for 30 - 40 minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking.
- To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner's sugar and apple cider. Heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved. Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.
- While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. Reserve the remaining sauce for serving.
- NOTE: I've found that the leftovers are best if used up by the following day. After that, the bread pudding can get quite soggy. I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes. This will crisp the pieces up a bit. Also, if you have sauce leftover, it can be stored in the fridge. It will harden, but can be reheated until it returns to a pourable consistency.
Nutrition Facts : Calories 927.7, Fat 47.3, SaturatedFat 28.1, Cholesterol 275.9, Sodium 656.4, Carbohydrate 121.8, Fiber 2.9, Sugar 99.3, Protein 8.9
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 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
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
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
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
APPLESAUCE BREAD PUDDING
VERY SIMPLE. Used some leftover/dry sourdough bread and just started throwing things together. Eventually I created this. Its not TOO sweet and very filling. I used fat free milk and light butter but you can use anything.
Provided by Confetti
Categories Dessert
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 12
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.
APPLE CIDER BREAD
Make and share this Apple Cider Bread recipe from Food.com.
Provided by GingerlyJ
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Grease and flour two loaf pans.
- Cream the butter and 1-1/4 cup of the sugar together in a large bowl. Add eggs and cream thoroughly.
- Sift the dry ingredients together. Add them to the egg mixture, alternating with the apple cider. Stir in the chopped apples.
- Divide the batter between the prepared loaf pans. Combine the remaining 1/4 cup sugar with 1 tsp cinnamon in a small bowl, and sprinkle it evenly over the batter.
- Bake for 50 to 70 minutes for or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 623.1, Fat 25.5, SaturatedFat 15.3, Cholesterol 130.8, Sodium 879.9, Carbohydrate 91.1, Fiber 2.9, Sugar 40.9, Protein 9.2
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