Best Walnut And Apple Bread Pudding Recipes

Apple and Walnut Whole-Wheat Bread Pudding image

Provided by Melissa Clark

Yield Makes 6 to 8 servings

Number Of Ingredients 10

12 slices honey whole-wheat bread, cut into 1/2-inch cubes
1 cup honey
6 large eggs
3 egg yolks
1 tablespoon vanilla extract
2 1/4 cups whole milk
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 large green apple, peeled, cored, and cut into 1/2-inch cubes
1 cup toasted walnuts, roughly chopped

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.

Walnut and Apple Bread Pudding image

Yield serves 4 to 6

Number Of Ingredients 11

2 tablespoons unsalted butter
6 cups levain or country bread, cut into 1-inch cubes
2 Granny Smith apples, peeled, cored, and cut into 1-inch (or smaller) cubes
2 tablespoons ground cinnamon or apple pie spice
1 cup chopped walnuts
1/2 cup raisins
4 cups whole milk
1/2 cup sugar
4 large eggs
Whipped cream or ice cream, for serving
Brown sugar, for sprinkling

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.