Apple Pecan Challah Bread Pudding Food

CHALLAH BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients until blended. Gently stir in bread; let stand until bread is softened, about 15 minutes. Stir in raisins, apples and walnuts. Dot with cold butter., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm, with ice cream if desired.

APPLE PIE BREAD PUDDING

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.

GRAMMA'S APPLE BREAD PUDDING

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.

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.

CRANBERRY APPLE PECAN BREAD PUDDING WITH VANILLA CREAM SAUCE

Steps:

• Pudding:.
• in a medium bowl, toss sliced apples with lemon juice and set aside.
• in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
• Stir in the butter, half and half and brandy.
• Toss the apples, cranberries, pecans with the bread cubes.
• Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
• Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
• Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
• Vanilla Cream Sauce:.
• Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.

APPLE PECAN BREAD PUDDING

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.

APPLE PECAN 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.