Apple Bread Pudding With Hard Cider Sauce Recipes

GRAMMA'S APPLE BREAD PUDDING

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.

APPLE-RAISIN BREAD PUDDING

Steps:

• Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.

HARD SAUCE

Steps:

• 1. Simmer all ingredients together until thick serve hot or warm.

APPLE CIDER BREAD PUDDING

Steps:

• Preheat oven to 350°F Lightly grease a 9×13-inch baking dish.
• In a very large bowl, combine bread cubes, apple cubes and raisins.
• In another large bowl, whisk together eggs, sugar and all spices until well combined. Wish in milk and apple cider, then pour mixture over the bread cubes. Toss gently with a spatula until cubes are evenly coated. Let stand for 15 minutes.
• Pour mixture into prepared pan and smooth into an even layer.
• Bake for about 50 minutes, until bread pudding is puffed and lightly browned, and a knife inserted near the center comes out clean.
• Cool for at least 15 minutes (pudding will sink slightly) before serving.
• Store leftovers covered, in the refrigerator.

APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.
• In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
• Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
• Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
• In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.

APPLE BREAD PUDDING WITH HARD CIDER SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
• In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine.
• Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.)
• Bake until the top is golden brown and the center is firm, about 1 hour.
• Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.
• Hard Cider Sauce:
• In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute.
• Add the cider and whisk until the sugar is dissolved, 2 minutes.
• Remove from the heat and add the egg yolks, 1 at a time, whisking constantly.
• Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
• Remove from the heat.
• Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.).

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine bread cubes, apples, and raisins in a very large bowl.
• Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
• Pour bread pudding mixture into the prepared pan and smooth into an even layer.
• Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
• Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
• Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
• Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
• Serve sauce with bread pudding.