Granny Smith Apples And Ginger Bread Pudding With Vanilla Bean Creme Anglaise And Creme Fraiche Whipped Cream Recipes

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VANILLA BEAN APPLE BREAD PUDDING RECIPE



Vanilla Bean Apple Bread Pudding Recipe image

This is a simple recipe that's sure to please all. We've stepped-up the traditional bread pudding up by adding our Rodelle Vanilla Bean to it for a flavor that's incomparable.

Categories     Dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

24 Kings Hawaiian Sweet Rolls, cut into 1 inch pieces (about 12 cups)
5 tbsp unsalted butter
2 large Granny Smith apples, peeled, cored and cut into 1/2-inch pieces
1 cup sugar
1/2 tsp cinnamon
1/4 cup brandy
4 large eggs, beaten
3 cups milk
1 Rodelle Vanilla Bean, split and scraped
Rodelle Vanilla Bean Whipped Cream or crème fraîche, for serving

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Spread the cubed rolls on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
  • Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl.
  • Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the brandy. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
  • In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar.
  • Add the 1 Rodelle Vanilla Bean seeds into the custard. Add the cubed bread and apples and toss until evenly coated. Let stand for 5 minutes to allow the bread to absorb the custard.
  • Brush an 8-by-11-inch baking dish with 1 tbsp of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tbsp of melted butter on top.
  • Bake for about 50 minutes, until the custard is set and the top is golden.
  • Let the bread pudding cool slightly.
  • Serve with Rodelle Vanilla Bean Whipped Cream or crème fraîche.

GRAMMA'S APPLE BREAD PUDDING



Gramma's Apple Bread Pudding image

This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!

Provided by MESHEL

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 14

4 cups soft bread cubes
¼ cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 ¾ cups milk
¼ cup margarine
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2 eggs, beaten
¼ cup white sugar
¼ cup brown sugar
½ cup milk
½ cup margarine
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g

GRANNY SMITH APPLES AND GINGER BREAD PUDDING WITH VANILLA BEAN CREME ANGLAISE AND CREME FRAICHE WHIPPED CREAM



Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream image

Provided by Bobby Flay

Categories     dessert

Time 3h45m

Yield 4 servings

Number Of Ingredients 27

2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
2 tablespoons apple brandy, such as Calvados
4 tablespoons unsalted butter
1 1/2 cups light brown sugar
4 Granny Smith apples, peeled and diced
2 cinnamon sticks
2-inch piece fresh ginger, peeled and grated
Salt
1/4 cup apple brandy, such as Calvados
1/2 loaf day-old country loaf bread, cut into 1/4-inch cubes
2 cups half-and-half
1/2 teaspoon freshly grated nutmeg
3 cinnamon sticks
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup granulated sugar
1 1/2 cups heavy cream, cold
3/4 teaspoon vanilla extract
1/4 cup creme fraiche
Ground cinnamon, for dusting
Powdered sugar, for dusting
Fresh mint, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.
  • For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency. Remove the cinnamon sticks. Combine the apple-ginger caramel sauce with the bread.
  • For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.
  • Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan 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 with plastic wrap directly on surface and refrigerate at least 1 hour before serving
  • To assemble and bake: Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding 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 in hot tap water until it comes halfway up the sides of the inner roasting pan. Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
  • Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.
  • For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined.
  • Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm.

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