Apple Butterscotch Bread Pudding Recipes

APPLE BUTTERSCOTCH BREAD PUDDING

Steps:

• In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally., Place bread cubes in a greased 13x9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture. , Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers.

APPLE BUTTERSCOTCH CRISP

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

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 RUM BREAD PUDDING WITH BUTTERSCOTCH RUM SAUCE RECIPE - (4.3/5)

Steps:

• To make the bread pudding: Lightly toast the bread cubes in the oven or in a small oven toaster until very light brown with a slight crunch, 5 to 10 minutes should do. Remove and set aside. Heat the milk with the brown sugar and granulated sugar in a pan on low heat until completely dissolved. Remove from the heat and let cool for 5 minutes. Transfer this mixture to a bowl and mix in the heavy cream. Whisk in the eggs gradually until well combined. Add the vanilla, 1 tsp cinnamon and rum and mix well. Set aside. In another bowl, sprinkle the 1/2 tsp cinnamon over the apples and mix until well coated. Butter an 8x8 inch square baking dish. Arrange half the amount of bread cubes in a single, even layer. Spread the apples evenly over the bread cubes. Top with the remaining half of bread cubes. Carefully pour the custard mixture evenly over the whole thing. Set aside for 30 minutes at room temperature or overnight in the fridge, covered. Gently press down the bread cubes with the back of a wooden spoon to properly soak all the bread cubes every 10 minutes. Bake at 350 degrees for 45-50 minutes until the pudding is set. Best served warm drizzled with the butterscotch rum sauce. Put everything together, except for the rum, in a saucepan on low heat and boil gently for 10 minutes, stirring once in a while until nice and thick. Remove from the heat and stir in the rum. Drizzle warm pudding slices with the sauce before serving. NOTES: Mine puffed up quite a bit while baking in the oven and sank a little once cooled. Bread puddings are meant to be eaten warm, swimming in thick, rich, caramel sauce spiked with rum. It IS the ONLY WAY to eat bread pudding! Just drizzle the sauce on a slice and pop them in the microwave for 30 seconds or so on high. The pudding becomes more moist, softer and SO delicious! This one is a REAL KEEPER.

APPLE BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Thickly butter each slice of bread and cut into four triangles. Arrange in a single, slightly overlapping layer in a baking dish. Tuck the apple wedges between the bread.
• Beat the milk and eggs in a bowl and pour them over the bread and apples. Set aside for 30 minutes so the mixture soaks into the bread. Preheat the oven to 180°C.
• Sprinkle the demerara sugar over the top and slide it into the hot oven to bake for 45-50 minutes or until the egg custard has set. Cover loosely with foil for the final 15-20 minutes if it is getting too dark.
• To make the butterscotch sauce, add all the ingredients to a heavy-based saucepan and set over a low heat, stirring until the sugar dissolves. Allow it to simmer for a few minutes until you have a smooth, glossy sauce. Set it aside until you are ready to serve the pudding. The sauce is great served hot or at room temperature.

SLOW-COOKER APPLE BREAD PUDDING WITH WARM BUTTERSCOTCH SAUCE RECIPE - (4.4/5)

Steps:

• Microwave caramels and 1 cup milk in large microwaveable bowl on high 1 to 2 minutes or until caramels are completely melted, stirring after 1 minute. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread. Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on low 4 to 5 hours. Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 minutes just before serving the pudding. Microwave on high 2 minutes, stirring after each minute. Spoon over individual servings of warm pudding.

SLOW-COOKER APPLE BREAD PUDDING WITH WARM BUTTERSCOTCH SAUCE

Steps:

• Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.
• Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.
• Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave 2 min., stirring after each minute. Spoon over individual servings of warm pudding.

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE

Steps:

• -------CinnamonRaisin Bread Pudding-----------.
• Peel and cube the apples.
• In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
• Remove from heat.
• In a 10" x 8" pan, layer bread cubes and apple cubes.
• In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
• Pour mixture over bread and apple cubes and allow to sit 15 minutes.
• Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
• Back in 350-degree oven for 35 minutes or until knife comes out clean.
• Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
• -----------OrangeButterscotch Sauce------------.
• In sauce pan melt butter, then add brown sugar and allow to bubble.
• Add orange liqueur and fresh orange juice and allow to reduce to half.
• Add heavy cream and reduce until lightly thickened.

BUTTERSCOTCH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together the flour, baking soda, salt and brown sugar. Stir in the eggs, buttermilk and melted butter all at once. Mix just enough to moisten. Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean.

APPLE BREAD PUDDING WITH BRANDY BUTTERSCOTCH SAUCE

Steps:

• PREHEAT THE OVEN to 350°F
• Lightly grease a 9- by 13-inch baking dish.
• CRUMBLE THE BREAD into coarse crumbs, using your hands.
• Sprinkle two-thirds of the crumbs into the prepared baking dish.
• Arrange the apple wedges over the bread in rows, overlapping them slightly.
• COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
• Beat well, then pour the mixture over the apples and bread.
• In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
• Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
• Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
• MAKE THE SAUCE while the bread pudding is baking.
• Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
• Bring to a boil without stirring and simmer for 5 minutes.
• Reduce the heat and carefully stir in the cream and brandy.
• Cook 1 minute longer.
• Set aside and keep warm until needed.
• LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
• Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.

APPLE BREAD PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Preheat the oven to 350 degrees. Place the bread cubes on a baking sheet and bake for 5-7 minutes, stirring once, or until the bread is toasted. Remove from oven, set aside, and turn off oven.
• In a small sauce pan over low heat combine the milk, brown sugar, and sugar. Stir constantly until the sugar is dissolved but do not let it boil. Remove from heat and cool 5 minutes.
• Put the milk mixture in a medium bowl and add in the heavy cream. Mix well. Whisk in the eggs and egg yolks. Stir in the vanilla and cinnamon then set aside.
• Place the apples in a small dish and sprinkle with cinnamon.
• Spray an 8 x 8 baking dish with cooking spray. Add half the bread to the pan, then add in all the apple pieces, then add the remaining bread. Pour the egg mixture over top of the mixture making sure to cover all of the bread. Chill for 45 minutes, pressing the mixture in the pan down once during this time.
• Remove from the refrigerator and preheat the oven to 350 degrees.
• Once the oven is preheated bake the bread pudding for 45-50 minutes. Remove from oven and cool while you make the butterscotch sauce.
• To make the butterscotch sauce combine the heavy cream, butter, brown sugar, honey, and vanilla in a small saucepan over medium heat. Bring to a boil then reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and add sea salt.
• When ready to serve cut the bread pudding into 12 squares. Place a piece of bread pudding in a bowl and drizzle with butterscotch sauce.

CARAMEL APPLE BUTTERSCOTCH BREAD PUDDING

Steps:

• Heat oven to 350. Add the bread cubes to a large mixing bowl. Set aside. In a medium bowl, combine chopped apples, cinnamon, and sugar. Set aside.
• Over low heat, melt butter and brown sugar in a small sauce pan, stirring to combine. Once melted, add the almond milk and vanilla and stir. Then, pour mixture over the bread cubes and stir with a large spoon to evenly coat/soak each piece of bread.
• Add the egg whites, apples, and butterscotch chips to the bread mixture. Stir to combine.
• Spray a large baking dish with cooking spray. Pour the mixture into the dish, spreading it out evenly. Bake in the oven for 30 minutes.
• While waiting for the bread pudding to bake, prepare the caramel sauce. In a small saucepan over medium heat, combine the sugar and water. When it starts to bubble, turn heat to medium-low, cooking until the mixture turns a caramel color (about 15 minutes). Take off heat and stir in a ¼ cup almond milk. When bread pudding is ready, pour sauce evenly over bread pudding. Serve warm with a scoop of ice cream on top.