Creamy Apple Ricotta Bread Pudding 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, RUM AND RAISIN BREAD PUDDING

Steps:

• In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
• Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
• In a small bowl, combine raisins and rum or apple juice. Set aside.
• In another bowl, toss together apples, cinnamon and remaining brown sugar.
• Add raisin and apple mixtures to the softened bread, mixing well.
• Spread evenly in a greased 8"x8"x2" baking pan.
• Drizzle with the melted butter.
• Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
• Serve warm or cold.

APPLE PIE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter a 9-inch pie plate; set aside.
• In a large bowl, whisk together cream, milk, and eggs. Add brioche and gently toss to coat. Set aside at room temperature for 30 minutes to soak.
• Meanwhile, melt butter in a medium saucepan over medium heat. Remove from heat and add granulated sugar, brown sugar, vanilla, spices, and salt; stir until smooth and well combined. Add apples and toss to coat.
• Gently fold apple mixture into the bread mixture until well combined. Spoon bread and apple mixture into prepared pie plate, then pour remaining liquid over top just to fill to the edge of the dish (you may not use all of it). Sprinkle with turbinado sugar, if desired.
• Bake, covered with parchment-lined foil, for 45 minutes (with a parchment-lined baking sheet placed at the bottom of the oven to catch drips). Uncover and continue to bake until bread pudding is golden brown and set in the center, 30 to 35 minutes more. Let sit on a wire rack 10 to 20 minutes before serving with ice cream. Bread pudding is best served warm, but can be kept refrigerated, tightly covered, up to 3 days.

WARM MEXICAN BREAD PUDDING WITH APPLES AND CREAM (CAPIROTADA)

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch glass casserole.
• Melt butter in a saucepan, add bread cubes and stir to coat evenly. Spread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp.
• Remove bread and turn oven temperature up to 400 degrees.
• Combine sugar and water in a saucepan and bring to a boil. Remove from heat. Stir in the cinnamon and set aside.
• In a large mixing bowl, combine apples, walnuts, cream cheese and bread cubes. Drizzle with reserved sugar syrup and mix to evenly distribute. Transfer to prepared pan.
• Bake, uncovered, stirring occasionally, for 15 minutes. Bake an additional 5 minutes, without stirring, until th top is golden brown and crusty and liquid is almost gone.
• Serve warm with pitchers of crema or cream for adding at the table.