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.
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
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
SPICED CARAMEL-APPLE BREAD PUDDING
A warm, baked pudding of bread and spiced apple chunks soaked in rich, sweet custard - a comforting dessert recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- Spray 10-inch skillet with cooking spray. Add apple and 1/4 teaspoon of the cinnamon; cook over medium-high heat 2 minutes or until apple is tender.
- Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together apple mixture and bread cubes.
- In medium bowl, beat eggs, milk, apple cider, brown sugar, vanilla, nutmeg and remaining 1/4 teaspoon cinnamon with whisk. Pour over bread mixture in baking dish. Cover; refrigerate 1 hour.
- Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until top is crisp and golden brown. Serve warm with caramel sauce.
Nutrition Facts : Calories 180, Carbohydrate 30 g, Fiber 1 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Servings, Sodium 220 mg
CARAMEL APPLE BREAD PUDDING
Enhanced with eggs and butter, brioche gives a rich flavor to this pudding while producing a lighter texture than regular white bread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into 8 slices, then quarter each slice; set brioche aside.
- In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat.
- Place 1 tablespoon sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread.
- Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with foil.
- Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more. Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.
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 RAISIN BREAD PUDDING
When your recipe calls for caramels and chopped apples, you just know something awesome is about to happen. Serve warm? Oh yes.
Provided by My Food and Family
Categories Custards & Puddings
Time P1DT1h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook milk and caramels in medium saucepan on medium heat until caramels are completely melted, stirring frequently. Remove from heat. Whisk eggs in medium bowl until blended; gradually stir in caramel sauce.
- Toss bread cubes with apples in 2-qt. casserole sprayed with cooking spray. Add caramel mixture; stir gently to evenly moisten apples and bread. Refrigerate overnight.
- Heat oven to 350°F. Place casserole dish in shallow pan filled with 1-1/2 inches hot water. Bake 55 min. to 1 hour or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 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 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.
CARAMEL-APPLE BREAD PUDDING
For a special breakfast treat, serve this dessert with warmed maple-flavored syrup in place of the caramel topping.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Spray quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches, with cooking spray. Mix all ingredients except bread and caramel topping in large bowl with wire whisk until smooth. Fold in bread. Pour into quiche dish.
- Bake 40 to 45 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.
Nutrition Facts : Calories 200, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg
CARAMEL APPLE BREAD PUDDING
Make and share this Caramel Apple Bread Pudding recipe from Food.com.
Provided by Poutine
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt caramels with water in a covered double boiler or in a saucepan over low heat. Stir occasionally until sauce is smooth.
- Place bread cubes in greased 12x8 inch baking dish.
- Top with apple slices.
- Combine eggs, milk, sugar, vanilla, salt and cinnamon; pour over apples.
- Sprinkle with raisins and walnuts.
- Cover with caramel sauce.
- Set dish in large pan on oven rack; pour in boiling water to 1/2 inch depth.
- Bake at 325 for 1 hour and 20 minutes or until knife inserted halfway between center and outside edge comes out clean. Serve hot or cold.
Nutrition Facts : Calories 380.7, Fat 15.5, SaturatedFat 3.9, Cholesterol 143.2, Sodium 235.2, Carbohydrate 54.1, Fiber 2.6, Sugar 42, Protein 9.7
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