Dees Delicious Apple 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.

DEE'S DELICIOUS PINA COLADA BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees. Spray Pam in a 10 inch square baking pan or a pan that will fit into a bigger pan to make a water bath.
• 2. Tear criossants into bottom of pan. In large bowl whisk together all ingredients except pineapple & coconut Place crushed pineapple & coconut evenly over criossants. Pour egg mixture over top. Let stand for at least 30 minutes. Place pan in larger pan on oven rack. Add hot water until it comes half way up the sides of the pudding pan. Bake for 60 minutes or until the custard tests done in the center. While pudding is baking, make the rum custard sauce.
• 3. Rum Custard Sauce: Stir together sugar & cornstarch in medium saucepan. Whisk in 1/2 & 1/2 or evaporated milk, remaining reserved pineapple juice and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat and stir in vanilla, coconut emulsion, & 2 Tbl rum.
• 4. Serve bread pudding with the custard sauce, a dollop of whipped cream or a scoop of vanilla ice cream. You will think you had died and gone to heaven! Yummy!

DEE'S DELICIOUS APPLE BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees. Spray Pam in a 10 inch square baking pan or a pan that will fit into a bigger pan to make a water bath.
• 2. Tear muffins into bottom of pan. In large bowl whisk together all ingredients except apples & raisins. An easy way I have found to chop apples if using canned fried or apple pie filling is to stick a long straight knife down into open can of apples and rough chop them in the can. Place apples and raisins evenly over muffins. Pour egg mixture over top. Let stand for several hours or overnight in fridge. If short on time let stand at least 30 minutes. Place pan in larger pan on oven rack. Add very hot water until it comes half way up the sides of the pudding pan, being careful not to get water in the pudding. Bake for 50-60 minutes or until the custard tests done in the center. While pudding is baking, make the custard sauce.
• 3. Custard Sauce: Stir together sugar & cornstarch in medium saucepan. Whisk in 1/2 & 1/2 or evaporated milk, water, and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat and stir in vanilla. (bourbon is an option)
• 4. Serve bread pudding with the custard sauce, a dollop of whipped cream or a scoop of vanilla ice cream. You will think you had died and gone to heaven! Yummy!

APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• In large bowl, toss bread cubes and apples together.
• In separate bowl, whisk together brown sugar and eggs.
• Add evaporated milk, skim milk, vanilla, cinnamon, nutmeg and whisk again.
• Pour egg/milk mixture over bread cubes and apples.
• Stir well and let stand 5 minutes for bread to absorb liquid.
• Transfer mixture to an 8 x 8"- baking pan coated with non-stick spray, ensuring apples are evenly distributed.
• Bake 50 minutes or until bread is deep golden brown and puffed up.
• A knife inserted in the centre should come out clean.

APPLE BREAD PUDDING

Steps:

• Lightly butter 9-inch-diameter glass pie dish. Cut each bread slice into 4 squares. Arrange half of bread squares in single layer in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples; sauté 5 minutes. Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 6 minutes. Arrange apples atop bread in dish. Sprinkle with currants. Top with remaining bread squares in single layer.
• Bring milk to simmer in small saucepan. Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour over bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on bread with spatula to submerge, about 30 minutes.
• Preheat oven to 350°F. Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature.

APPLE AND SPICE BREAD PUDDING

Steps:

• Spray a shallow 1 1/2 quart baking dish with cookin spray. In a dish, combine apples, bread cubes and raisins.
• In a medium bowl, beat together eggs, milk, brown sugar, vanilla, cinnamon and nutmeg until sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight.
• Preheat oven to 350°F Bake pudding until knife inserted in center comes out clean, about 45-55 minutes. Serve hot, warm or chilled.
• CINNAMON SAUCE: In glass bowl or measuring cup, stir together corn syrup and cinnamon. Microwave on high 1 minute; pour over pudding.

EASY APPLE BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x2-inch round baking dish.
• Place apples into a bowl and cover with hot water. Add 1 teaspoon honey and clove. Let soak for 10 minutes.
• Place bread cubes into a bowl and add remaining honey, milk, eggs, and vanilla extract. Mix thoroughly.
• Take apples out of water and let excess drip off; add apples and cinnamon to the bread mixture and mix slowly. Pour mixture into the prepared dish.
• Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Serve warm.

APPLE CHEDDAR BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
• Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
• Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts). Arrange one layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
• In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.