Apple Rum Raisin Bread Pudding Food

APPLE-RAISIN BREAD PUDDING

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.

APPLE-RAISIN BREAD PUDDING

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.

APPLE RUM RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°F and spray an 11x7-inch (or equivalent 2-quart) baking dish with nonstick cooking spray.
• Place raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let raisins soak in rum while you prepare other ingredients.
• Whisk milk, eggs, sugar, melted butter, cinnamon, salt and vanilla in large bowl to blend. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes.
• Bake bread pudding until top is golden and center is set, about 55-65 minutes. Spoon into bowls, top with vanilla ice cream and serve.
• Make-Ahead/Freezer-Friendly Instructions: The bread pudding can be assembled and refrigerated for a few hours and up to overnight. It can also be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap or in a freezer-safe container. Thaw overnight in the refrigerator. Before serving, reheat in the oven until warm.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

RUM RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
• Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
• Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

GLUTEN FREE APPLE CINNAMON BREAD PUDDING

Steps:

• 1. Preheat oven to 350°F. Grease a 2 1/2-quart baking dish.
• 2. Warm the half & half over medium heat; add the raw sugar and stir until dissolved. Set aside to cool slightly. Whisk the eggs in a medium bowl until well-blended.
• 3. Cut the bread into 3/4-inch cubes and place in a large bowl. Peel the apples if desired, and chop into 1/2-inch pieces. Mix with the bread cubes.
• 4. Slowly whisk the half & half into the beaten eggs, and add the vanilla extract, cinnamon, and nutmeg. Pour the egg mixture over the bread cubes, stir, and let sit for 5 minutes, stirring occasionally.
• 5. Transfer the bread pudding mixture to the greased baking dish. Press down the bread cubes to help them be covered with liquid as much as possible.
• 6. Bake until the custard is set and the top is nicely browned, about 45 minutes. Let sit for 15-20 minutes before serving. Scoop the pudding into individual dishes and spoon 2 tablespoons rum sauce over each.
• 7. RUM SAUCE: In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes.
• 8. NOTE: I used Udi's Cinnamon Raisin Gluten Free Bread for this recipe, but any brand of a good gluten free bread will work just as well.

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.

RAISIN BREAD PUDDING WITH APPLE-MOLASSES SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8x8-inch baking dish or oven-proof casserole.
• Spread the bread cubes in the bottom of the baking dish.
• In a medium mixing bowl, beat together eggs, milk, sugar, brown sugar, and vanilla.
• Pour mixture over bread.
• In a small bowl, mix together cinnamon, nutmeg, cloves, and 2 teaspoons of sugar; sprinkle over the top of pudding mixture.
• Bake pudding at 350 degrees for 30-35 minutes or until it is lightly browned and firm.
• To prepare sauce, stir together apple juice, apple butter, apples, raisins, molasses, cinnamon, and nutmeg in a saucepan over low heat.
• Simmer 5-10 minutes or until warm and well blended.
• Serve sauce over warm pudding.

APPLE, RUM AND RAISIN BREAD PUDDING

Steps:

• In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
• Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
• In a small bowl, combine raisins and rum or apple juice. Set aside.
• In another bowl, toss together apples, cinnamon and remaining brown sugar.
• Add raisin and apple mixtures to the softened bread, mixing well.
• Spread evenly in a greased 8"x8"x2" baking pan.
• Drizzle with the melted butter.
• Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
• Serve warm or cold.

APPLE RUM RAISIN BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350°F and spray an 11x7-inch (or equivalent 2-quart) baking dish with nonstick cooking spray.
• Place raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let raisins soak in rum while you prepare other ingredients.
• Whisk milk, eggs, sugar, melted butter, cinnamon, salt and vanilla in large bowl to blend. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes.
• Bake bread pudding until top is golden and center is set, about 55-65 minutes. Spoon into bowls, top with vanilla ice cream and serve.
• Freezer-Friendly Instructions: The bread pudding can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap or in a freezer-safe container. Thaw overnight in the refrigerator. Before serving, reheat in the oven until warm.

APPLE RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°F. Mix eggs, milk, sugar, butter, allspice, vanilla and cinnamon in large bowl until well blended.
• Stir in bread cubes, apple, raisins and walnuts. Spread evenly in greased 11x7-inch baking dish.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm.