APPLE, BACON AND CHEDDAR BREAD PUDDING
Bacon, Cheddar and apples make a great combo for brunch, lunch or even supper.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h20m
Yield 12
Number Of Ingredients 12
Steps:
- Grease 2-quart casserole. In 10-inch skillet, melt butter over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.
- Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.
- Mix all remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 275, Carbohydrate 17 g, Cholesterol 130 mg, Fat 3, Fiber 1 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 475 mg
APPLE, CHEDDAR & BACON BREAD PUDDING
I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Time 1h15m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely., In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake until puffed and golden, and a knife inserted in the center comes out clean, 45-55 minutes. Let stand 15 minutes before serving., In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding. Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake and serve bread pudding with syrup as directed.
Nutrition Facts : Calories 505 calories, Fat 26g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 729mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 2g fiber), Protein 19g protein.
CHEDDAR APPLE BREAD PUDDING
This is a different twist on a traditional bread pudding. I wasn't sure how anyone would like it but we made it over the weekend with apples that Mom brought back from their vacation to Washington state and the whole family LOVED it.
Provided by Sherrybeth
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Butter an 8 inch square pan.
- In large bowl whisk eggs.
- Add sugar, milk, melted butter, cinnamon and salt.
- Whisk again until sugar is dissolved.
- Add bread, apple and cheese and gently stir to combine.
- Put in buttered dish and bake 35 - 40 minutes until golden and set all the way through.
- Dust with additional cinnamon and confectioner's sugar (if desired).
- This is also good covered in warm syrup.
Nutrition Facts : Calories 636.8, Fat 25.4, SaturatedFat 13.6, Cholesterol 266.4, Sodium 668.3, Carbohydrate 85.7, Fiber 2.4, Sugar 64.3, Protein 18.5
APPLE CHEDDAR BREAD PUDDING
Steps:
- Preheat oven to 350°F.
- Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
- Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
- Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts). Arrange one layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
- In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to 350°F.
- Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.
CHEDDAR APPLE NUT BREAD
Pure comfort food! Wonderful addition to a large breakfast or brunch. Delicious anytime. Best when served warm. Note the recipe calls for sharp cheddar but medium or mild cheddar could be used. Do not use American cheese or processed cheese food, such as Velveeta, because they will not work in this recipe.
Provided by Susie in Texas
Categories Quick Breads
Time 1h20m
Yield 1 9x5 inch loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Grease and flour a 9 x 5-inch loaf pan or spray it with cooking spray.
- In large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.
- Add beaten eggs, milk and margarine; mix well.
- Stir in cheese, apples and pecans.
- Mixture will be fairly thick; spoon into loaf pan.
- Bake at 350 degrees for 60- 70 minutes or until it tests done with wooden pick inserted in center.
- Remove from oven and let stand for about 5 minutes.
- Invert and remove loaf from pan.
APPLE-CHEDDAR BREAD PUDDING
Make and share this Apple-cheddar Bread Pudding recipe from Food.com.
Provided by MsKittyKat
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spread bread slices thinly on 1 side with 1/2 stick butter.
- In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread.
- Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes.
- Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
- Peel, quarter, and core apples.
- Cut apples lengthwise into thin slices and in a bowl toss with lemon juice.
- In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water.
- Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes.
- Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
- Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts).
- Arrange one layer of cinnamon toasts in dish, breaking triangles to fit.
- Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar.
- Top with another layer of cinnamon toasts and remaining apple mixture.
- Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
- In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples.
- Chill pudding, covered, at least 1 hour and up to 1 day.
- Bake pudding in middle of oven 30 minutes.
- Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.
Nutrition Facts : Calories 581.4, Fat 23.6, SaturatedFat 13.4, Cholesterol 162.9, Sodium 543.7, Carbohydrate 82.8, Fiber 5.4, Sugar 52, Protein 13.4
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