GRAMMA'S APPLE BREAD PUDDING
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
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
EGGNOG AND APPLE BREAD PUDDING
What to do with some Christmas party leftovers. Cooking times are approximate, so keep an eye on it. This recipe was created after party leftovers yielded a pan of homemade rolls and over a gallon of leftover store-bought eggnog. It made a lovely breakfast paired with a vegetarian sausage.
Provided by Esther Y. Smith
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
- Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
- Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 21.4 g, Cholesterol 125.5 mg, Fat 10.5 g, Fiber 1 g, Protein 6.6 g, SaturatedFat 5.6 g, Sodium 181.1 mg, Sugar 10 g
APPLE-WALNUT BREAD PUDDING
Steps:
- Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat., In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts., Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted. , Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden, and a knife inserted near the center comes out clean, 50-55 minutes. Serve warm.
Nutrition Facts : Calories 367 calories, Fat 17g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 328mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.
APPLE AND WALNUT WHOLE-WHEAT BREAD PUDDING
Provided by Melissa Clark
Categories Milk/Cream Egg Fruit Nut Dessert Bake Kid-Friendly Apple Walnut Vanilla Honey Cinnamon Cookie Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325°F and grease a 9- by 12-inch baking pan.
- 2. On a large cookie sheet, spread the bread cubes in an even layer. Bake until lightly toasted, 7 to 10 minutes. Transfer to a wire rack to cool.
- 3. In a medium bowl, whisk together the honey, eggs, yolks, and vanilla.
- 4. In a heavy-bottomed medium saucepan, bring the milk, cinnamon, and nutmeg to a simmer. Remove from heat immediately. Whisking constantly, slowly add the hot milk to the egg mixture. Let the custard cool slightly.
- 5. In a large bowl, combine the bread cubes, apple, and walnuts. Gently stir in the custard, coating the bread mixture thoroughly with the liquid. Let stand, tossing once or twice to distribute, until the custard is mostly absorbed, about 10 minutes.
- 6. Spread the pudding evenly into the baking pan. Bake until it is brown and the edges are bubbling, 25 to 30 minutes. Let cool, then slice and serve warm, topped with vanilla ice cream.
APPLE WALNUT BREAD PUDDING
Apples, walnuts and cinnamon are together again-this time in a luscious bread pudding that takes only 20 minutes to prep.
Provided by My Food and Family
Categories Custards & Puddings
Time 1h30m
Yield Makes 12 servings, 2/3 cup each.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Toss bread cubes with apples and walnuts; place in lightly greased 13x9-inch baking pan.
- Pour milk into large bowl. Add dry pudding mixes and 1 tsp. of the cinnamon. Beat with wire whisk 2 minutes. Pour over bread mixture; sprinkle with remaining 1 tsp. cinnamon.
- Bake 50 minutes to 1 hour or until hot and bubbly. Let stand 10 minutes before serving. Top with whipped topping just before serving.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
WALNUT AND APPLE BREAD PUDDING
Apples and walnuts ripen at about the same time, and are often grown in the same region. Pair them with a crusty, rustic loaf of bread, some spices, milk, and eggs, and you've got a perfect dessert for a fall afternoon. Puddings and bread puddings are particularly easy to make in a slow cooker, and the results are nearly always perfect.
Yield serves 4 to 6
Number Of Ingredients 11
Steps:
- Coat the interior of the slow cooker insert with the butter.
- In a large mixing bowl, combine the bread, apples, cinnamon, walnuts, and raisins and mix them together as thoroughly as possible. (I use clean hands, the best mixing device I know of.) Place the bread and apple mixture in the slow cooker insert.
- In a blender, combine the milk, sugar, and eggs and blend thoroughly. Gently pour the liquid over the bread, using a spoon to press the bread down into the liquid.
- Cover and cook on low for about 3 hours, or until the liquid has been absorbed by the bread and a crust is beginning to form.
- Turn off the slow cooker and allow the pudding to settle for 15 to 20 minutes, then spoon individual portions into bowls and top each portion with a generous serving of whipped cream and a sprinkling of brown sugar.
- Tea or coffee are good choices here. If you can find one, a Canadian apple ice wine would be delightful.
EGGNOG SAUCE
Use this dessert to dress up bread pudding, pound cake, ice cream or fresh fruit.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.
Nutrition Facts :
APPLE WALNUT PUDDING WITH CARAMEL RUM SAUCE
Technically, this is more of a cake. But, because it's an English recipe, it's called a pudding, kind of like the Sticky Toffee Pudding recipe I posted earlier. It's comfort food.
Provided by Normaone
Categories Apple
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Butter an 8 inch round cake pan with 2 inch sides.
- Sift first 4 ingredients into a medium bowl.
- In a large bowl, beat sugar and butter until blended.
- Add egg and beat well.
- Stir in dry ingredients then the apple and walnuts.
- Transfer to the baking pan.
- Bake 45 minutes until tester is clean.
- Cool slightly on rack.
- This can be done in advance.
- Cool completely, cover and refrigerate.
- Warm before serving.
- For the sauce: Combine the first four ingredients in a heavy, medium saucepan over low heat.
- Stir until butter melts and sugar dissolves.
- Increase heat and boil sauce until slightly thickened, stirring frequently, about 3 minutes.
- Mix in rum.
- The sauce can also be done in advance.
- Reheat before serving.
- To serve: Slice pudding and transfer to individual plates.
- Spoon warm sauce over.
- Serve with vanilla ice cream, if desired.
Nutrition Facts : Calories 719.6, Fat 37.8, SaturatedFat 20, Cholesterol 123.4, Sodium 434.1, Carbohydrate 90.3, Fiber 2.2, Sugar 71.3, Protein 5.4
APPLE WALNUT BREAD PUDDING WITH EASY EGGNOG SAUCE
Chunks of apples and walnuts give this recipe it's crunch, while allspice, cinnamon and vanilla add to it's scrumptious flavor. Is it done yet? Not until you top it with this oh so Easy Eggnog Sauce! From McCormick!
Provided by FLUFFSTER
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Toast walnuts 8-10 minutes at 350°.
- Reduce oven heat to 325°.
- Grease 11x7x2-inch baking pan and set aside.
- Place eggs, milk, sugar, vanilla, cinnamon, allspice in large bowl and stir until well mixed.
- Add apples, raisins, bread cubes, and toasted walnuts; toss to combine.
- Spread mixture in prepared pan.
- Bake 35 minutes, or until firm.
- To make Easy Eggnog Sauce:.
- Whisk eggnog into cornstarch in a small saucepan.
- Stirring constantly, bring to a boil over medium heat and boil 1 minute.
- Remove from heat, stir in extracts, cool 5 minutes.
- Serve with bread pudding.
Nutrition Facts : Calories 334.6, Fat 18.5, SaturatedFat 5.7, Cholesterol 125.3, Sodium 92.1, Carbohydrate 34.6, Fiber 1.8, Sugar 23.9, Protein 9.3
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