MAPLE-APPLE MICROWAVE BREAD PUDDING
Steps:
- In a large bowl, whisk together the heavy cream, apple butter, dried apple, apple cider, ginger, eggs and half the maple syrup. Add the bread to the cream mixture and stir to fully coat the bread cubes. Divide the mixture among 4 microwave-safe mugs. One at a time, microwave each mug until the pudding is puffed up and firm, 3 to 4 minutes.
- Pour the rest of the maple syrup over the top of the bread puddings before serving.
MAPLE-APPLE CLAFOUTI
This fruit pudding could not be easier to make! A traditional comfort food in France, it is often made with cherries. I use apples and maple syrup to give it a real Midwestern flair. -Bridget Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Toss apples with lemon juice; place in a greased 2-qt. baking dish. In a large bowl, whisk eggs, milk, syrup and vanilla until combined. In another bowl, combine flour, cinnamon and salt; add to egg mixture. Pour batter over apples., Bake until puffed and lightly browned, 40-50 minutes. Serve warm, or cool on a wire rack. If desired, serve with additional maple syrup.
Nutrition Facts : Calories 177 calories, Fat 3g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 75mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic exchanges
MAPLE PUDDING WITH BOURBON WHIPPED CREAM
Steps:
- In a medium pot set over medium-low heat combine the milk, maple syrup, cream, salt, vanilla bean and seeds. Give it a good stir and heat until it just starts to bubble.
- In a small bowl, combine the sugar and cornstarch, and mix together with a fork. Slowly sprinkle the cornstarch mixture into the heated cream while constantly whisking.
- Whisk the egg yolks in a medium bowl. Slowly pour about 1/2 cup of the hot milk mixture into the eggs to temper them. Whisk the egg mixture into the hot milk. While continuously stirring, cook on low heat until the mixture thickens to the consistency of thick pancake batter, 6 to 7 minutes. Turn the heat off, and slowly whisk in the butter. Remove the vanilla pod.
- Transfer the pudding to a clean bowl and place a piece of plastic wrap directly on top of the pudding (this eliminates a film forming on the pudding). Cool to room temperature then chill in the refrigerator until ready to serve. Spoon the pudding into serving cups and top with some Bourbon Whipped Cream, then serve.
- In a large, chilled metal bowl combine the cream and sugar. Using a hand mixer fitted with a whisk, whip until soft peaks form. Pour in the bourbon and continue to whip until the cream is stiff, but not over-whipped.
BAKED APPLE PUDDING
Another delicious recipe by Lucy Waverman, Food and Drink! Steamed puddings have fallen out of fashion but try this oven-baked pudding - a light, apple-based dessert that will be enjoyed by young and old as a grand finale to Christmas dinner, or any dinner for that matter. With it, you can serve a caramel sauce and a crème anglaise or just plain old-fashioned ice cream.
Provided by Leslie
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Butter a stainless steel or ovenproof china bowl about 6 cups (1.5 L) in size.
- Combine sugar and water in heavy pot on medium heat. Heat until sugar has melted, bring to a boil and boil for 5 to 7 minutes or until caramel turns a golden colour. Pour into prepared bowl, swirling to coat. Reserve.
- Cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time. Stir in cranberries, pecans, apples, orange zest and juice and apple cider.
- In a separate bowl, combine flour, breadcrumbs, salt and cinnamon. Stir half of flour mixture into apple mixture until well blended then blend in remaining mixture.
- Turn into the prepared bowl and cover with foil. Place in roasting pan. Pour hot water reaching halfway up sides of the bowl. Bake in centre of oven for 45 minutes. Remove foil and bake another 45 minutes or until a cake tester comes out clean. Let cool slightly and turn out onto a serving plate. Serve warm or cold.
Nutrition Facts : Calories 547.3, Fat 25.9, SaturatedFat 11.4, Cholesterol 133.7, Sodium 403.9, Carbohydrate 73.4, Fiber 5.5, Sugar 43.2, Protein 8.8
APPLE BREAD PUDDING WITH MAPLE RUM SAUCE
Make and share this Apple Bread Pudding With Maple Rum Sauce recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, combine bread cubes, apples and raisins. Place in greased 9-inch (2.5 L) square baking pan.
- Whisk together eggs; stir in Eagle Brand, hot water, butter and maple extract. Pour over bread cube mixture, completely moistening bread.
- Bake in preheated 350°F (180°C) oven for 45-50 minutes or until knife inserted in centre comes out clean. Remove from oven and cool slightly.
- Serve warm with maple rum sauce.
- *** Maple Rum Sauce - Over medium heat, melt together butter, whipping cream and brown sugar until mixture comes to a boil. Boil 2-3 minutes. Remove from heat; stir in rum and maple extract. Serve warm over apple bread pudding. Makes about 1 cup.
Nutrition Facts : Calories 1591.3, Fat 52.7, SaturatedFat 29.1, Cholesterol 291.6, Sodium 1751.4, Carbohydrate 246.3, Fiber 9, Sugar 121.9, Protein 33.5
POUDING AUX POMMES AU SIROP D'ERABLE (APPLE MAPLE PUDDING)
Make and share this Pouding Aux Pommes Au Sirop D'erable (Apple Maple Pudding) recipe from Food.com.
Provided by lazyme
Categories Apple
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Arrange apples in a greased 8 inch square baking pan.
- Pour 1/2 cup of the maple syrup over apples, stirring to coat well, and spread in an even.
- layer.
- In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2.
- cup maple syrup.
- In another bowl, combine flour, baking powder and salt.
- Stir the dry ingredients into the egg mixture.
- Fold in raisins.
- Pour batter evenly over apple pieces.
- Bake in preheated 375 deg F oven for 30 to 35 minutes or until top is lightly browned.
- Serve warm with unsweetened whipped cream, if desired.
THE BEST APPLE PUDDING
This is my favourite apple dessert. This recipe came from my mother and we had this many times growing up. Use enough apples to generously cover the bottom of the dish. So Yummy!
Provided by bert2421
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
- Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
- Add vanilla.
- Spread over apples.
- Combine all sauce ingredients and boil for 5 minutes.
- Pour over batter and bake 35- 45 minutes at 350.
Nutrition Facts : Calories 677.4, Fat 18.6, SaturatedFat 6.2, Cholesterol 64.8, Sodium 405.1, Carbohydrate 125.1, Fiber 4.2, Sugar 92.5, Protein 6.4
HOT APPLE PUDDING
Make and share this Hot Apple Pudding recipe from Food.com.
Provided by chef Nic
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix first seven ingredients together in a casserole dish.
- For the sauce:
- In a small bowl mix the brown sugar, butter, and boiling water together.
- The boiling water should be enough to melt the butter.
- Pour sauce over apple mixture and bake uncovered for 40 minutes at 375°F.
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- Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.
- Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.
- Mix half of apple slices into bread-custard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).
- Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.
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- In a saucepan, combine water, maple syrup, and cornstarch. Cook and stir until boiling. Cook and stir for 2 minutes more.
- Add the 1 tablespoon butter. Pour into an 8x8x2-inch baking dish or baking pan (2-quart square).
- In a medium mixing bowl, stir together the flour, the 2 tablespoons sugar, and the baking powder. Cut in the 3 tablespoons butter until mixture resembles coarse crumbs. Stir in the apples. Add the milk and vanilla; stir just until batter is moistened.
- Using a tablespoon, drop the apple batter into the warm syrup mixture in the baking dish or baking pan. Combine the remaining 2 teaspoons sugar and the cinnamon. Sprinkle the cinnamon sugar over the batter in the baking dish. Dot the top with the remaining 1 teaspoon butter.
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