GRAMMA'S APPLE BREAD PUDDING
This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!
Provided by MESHEL
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g
CREAMY APPLE-RICOTTA BREAD PUDDING
Cinnamon raisin bread cubes and apple chunks are baked in a sweetened ricotta and egg custard for a creamy bread pudding. Serve for dessert or brunch.
Provided by My Food and Family
Categories Custards & Puddings
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Beat ricotta cheese in large bowl with wire whisk until creamy. Add milk, eggs and 3/4 cup sugar; beat until well blended. Add bread cubes, apples and vanilla; stir gently until bread cubes are evenly moistened.
- Pour into greased 3-qt. shallow baking dish.
- Bake 45 to 50 min. or until center is almost set. Combine 2 Tbsp. sugar and the cinnamon; sprinkle over pudding. Cool. Store leftover pudding in refrigerator.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
APPLE-NUT BREAD PUDDING
Traditional bread pudding gives way to autumn's influences in this comforting dessert. I add apples and pecans to this slow-cooked version, then top warm servings with ice cream. -Lori Fox, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place bread cubes, apples and pecans in a greased 3-qt. slow cooker. In a bowl, combine the sugar, cinnamon and nutmeg. Add the eggs, cream, apple juice and butter; mix well. Pour over bread mixture. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve with ice cream.
Nutrition Facts : Calories 440 calories, Fat 24g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 173mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 4g fiber), Protein 9g protein.
HONEY-APPLE BREAD PUDDING
Soft and cakelike challah makes for a deluxe bread pudding. This one is shot through with cubes of apples caramelized in honey, then topped with sliced almonds for crunch. You can assemble the pudding up to two days ahead of time and store it, covered, in the refrigerator. Then pop it into the oven an hour or two before you want to serve it, adding a few minutes onto the baking time. It's best served warm, when the apples are at their most jamlike. But leftovers served cold from the fridge make a terrific breakfast.
Provided by Melissa Clark
Categories breakfast, brunch, snack, casseroles, custards and puddings, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees and butter a 9-by-13-inch baking dish or large gratin dish.
- On a rimmed baking sheet, spread bread in an even layer. Toast, tossing once or twice, until dried out and light golden, about 12 minutes.
- Meanwhile, heat honey in a large nonstick skillet over medium-high and cook until it caramelizes, about 5 minutes - you'll be able to tell when it begins to brown and smells nutty.
- Remove from heat and stir in butter until it melts, then stir in apples, vanilla seeds and pod, and a pinch of salt. Return to medium-high heat, cover and cook, stirring frequently, until apples are soft and liquid has mostly evaporated, about 10 minutes. Transfer apples and any liquid to a large bowl.
- In a separate large bowl, whisk together half-and-half, milk, eggs and yolks, sugar, cinnamon, nutmeg and 1/2 teaspoon salt. Gently toss in bread and half the cooked apples (reserve the other half for later). Scrape into prepared baking dish, cover with foil, and bake for 25 minutes.
- Remove foil, and spoon remaining apples on top in an even layer. Drizzle or scrape any reserved apple liquid all over the top, then top with almonds. Return to oven and bake, uncovered, until almonds are toasted and pudding is set but not dry, another 20 to 25 minutes.
- Cool for at least 15 minutes, then cut into squares and serve, preferably warm.
RICOTTA VANILLA BREAD PUDDING
From the Art Of The Slow Cooker. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 1 1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
- Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1-inch up the side of dish.
- Cover top of slow cooker with a dish towel; top with lid. Cook for 2 1/2 hours on high or until internal temperature registers 140 on an instant read thermometer. Cool at least 20 minutes.
Nutrition Facts : Calories 511.5, Fat 27.1, SaturatedFat 15.7, Cholesterol 161.3, Sodium 324.4, Carbohydrate 51.5, Fiber 1.5, Sugar 25, Protein 17.2
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