Maple Caramel Bread Pudding Recipes

CARAMEL-APPLE BREAD PUDDING

Caramel-Apple Bread Pudding image

For a special breakfast treat, serve this dessert with warmed maple-flavored syrup in place of the caramel topping.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

1 cup unsweetened applesauce
1/2 cup packed brown sugar
1 cup skim milk
1/2 cup fat-free cholesterol-free egg product
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
5 cups 1-inch cubes French bread
1/2 cup caramel fat-free topping, warmed

Steps:

Heat oven to 350°. Spray quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches, with cooking spray. Mix all ingredients except bread and caramel topping in large bowl with wire whisk until smooth. Fold in bread. Pour into quiche dish.
Bake 40 to 45 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.

Nutrition Facts : Calories 200, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg

CREAMY MAPLE BREAD PUDDING

Creamy Maple Bread Pudding image

This old-fashioned bread pudding,with the essence of maple, is the perfect end to a simple supper. Just about any kind of bread will do, but brioche, panettone, croissants or good white bread, along with anything nutty and/or grainy, is especially good.

Provided by Annacia

Categories Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

4 -4 1/2 cups bread, cubed
4 large eggs
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup (grade B preferred)
1/4 cup brown sugar
1 teaspoon maple extract (or vanilla extract)
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons decorator sugar (optional)
1/4 cup diced pecans (optional) or 1/4 cup walnuts (optional)

Steps:

Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.

Nutrition Facts : Calories 232.7, Fat 12.4, SaturatedFat 6.9, Cholesterol 121.5, Sodium 209.1, Carbohydrate 25.8, Fiber 0.4, Sugar 15.9, Protein 5.1

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