APPLE-CHAI SPICED BREAD PUDDING
Before the recipe is assembled, the milk is infused with spices including cinnamon and cardamom. The flavors of chai, brown sugar, and apples are a winning combination in this delicious bread pudding. Serve with whipped cream and a dash of cinnamon, if desired.
Provided by Wendi Leitzell
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch square baking dish with nonstick cooking spray. Place cubed bread inside of dish and set aside.
- Bring milk, cardamom pods, allspice berries, cinnamon, and nutmeg to a simmer in a saucepan over medium-low heat; simmer for about 5 minutes. Remove from heat and let cool for 15 minutes. Strain milk into a bowl to remove large spices.
- Heat 4 tablespoons butter in a saute pan over medium-high heat. Saute apple in the hot butter until tender, about 5 minutes. Turn off heat and add 1 cup brown sugar, vanilla extract, and caramel extract. Stir until sugar is melted. Pour over bread cubes and toss until evenly distributed.
- Beat eggs and cooled, spiced milk together in a mixing bowl using an electric mixer. Pour over the bread mixture. Allow bread to soak up mixture, 10 to 15 minutes, lightly tapping down bread cubes as needed so egg mixture can soak in.
- Sprinkle remaining 1/4 cup brown sugar over the bread pudding. Melt remaining butter in a microwave-safe dish in a microwave, 15 to 30 seconds. Drizzle over brown sugar.
- Bake in the preheated oven until set and a toothpick inserted into the center comes out clean, 45 to 60 minutes. Serve warm or cold.
Nutrition Facts : Calories 420.3 calories, Carbohydrate 64.8 g, Cholesterol 122 mg, Fat 14.2 g, Fiber 2 g, Protein 9.4 g, SaturatedFat 7.6 g, Sodium 444.3 mg, Sugar 42 g
CHAI-SPICED BREAD PUDDING
Nothing says the holidays to me more than the warming spices of chai. This bread pudding incorporates those flavors to make a dessert that everyone raves about. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, whisk together first 9 ingredients and, if desired, rum. Gently stir in bread; let stand 15 minutes or until bread is softened. , Transfer to a greased 8-in. square baking dish. Sprinkle with almonds., Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 35-40 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 180 calories, Fat 6g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic exchanges
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
PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE
Provided by Bobby Flay
Time 5h40m
Yield 8 servings
Number Of Ingredients 41
Steps:
- Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
- Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
- Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
- Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
- Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
- Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.
- Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
- Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
- Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
- Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
- Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
- Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.
- Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
- Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.
PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE
Provided by Bobby Flay
Categories Bourbon Dessert Bake Thanksgiving Vanilla Pumpkin Fall Winter Party Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.
- 2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
- 3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
- 4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.
- 5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
- 6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.
- 7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.
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
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.
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