Herb Apple Bread Pudding Recipes

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, beat the eggs to a homogeneous mixture. Whisk in the milk, cream, gruyere and cayenne. Sprinkle the mixture with salt. Toss in the herbs and bread and let sit for 1 hour. Spray the muffin tin with nonstick spray and divide the cream-bread mixture into 6 individual portions. Place the muffin tin on a sheet tray and bake for 30 to 35 minutes. Check halfway through the baking process and rotate the tray.
• Let the puddings rest for 10 minutes before serving. Serve warm or at room temperature.

Steps:

• For the cake: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, cream the sugar, butter and margarine together until light and fluffy. Then add the eggs and vanilla. Add in the flour, cinnamon and baking soda. Fold in the apples and transfer to a baking dish. Bake for 30 minutes, then cool completely.
• Break the cake into bite-size pieces and divide evenly among four to six 3-inch ramekins.
• For the cream: In a large bowl, whisk together the cream, sugar, vanilla, salt and eggs. Pour the creme anglaise over the cake in the ramekins and return to the oven for 20 minutes. Cool slightly and serve hot.

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.