CARAMEL APPLE BREAD PUDDING
Add a seasonal twist to a dessert classic with this flavor-packed recipe for Caramel Apple Bread Pudding made with homemade caramel sauce.
Provided by Kelly Senyei
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Grease a 13x9-inch baking pan with the butter and set it aside.
- In a medium bowl, toss together the apples and lemon juice.
- In a separate large bowl, whisk together the eggs, half-and-half, vanilla extract, cinnamon, allspice, salt, sugar and brown sugar. Add the brioche bread to the bowl and fold until the bread is well coated then fold in the apples.
- Pour the bread mixture into the prepared baking dish, including any remaining liquids, and spread it into an even layer. Cover the dish securely with plastic wrap and refrigerate it for a minimum of 1 hour or up to overnight.
- When ready to serve, remove the baking dish from the fridge, discard the plastic wrap and bake it until it is set and golden brown on top, 25 to 30 minutes. Allow the bread pudding to cool for at least 30 minutes before serving with whipped cream or ice cream and a drizzle of caramel sauce.
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Nutrition Facts : Calories 515 kcal, Carbohydrate 84 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 164 mg, Sodium 516 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
CARAMEL APPLE BREAD PUDDING
Enhanced with eggs and butter, brioche gives a rich flavor to this pudding while producing a lighter texture than regular white bread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into 8 slices, then quarter each slice; set brioche aside.
- In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat.
- Place 1 tablespoon sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread.
- Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with foil.
- Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more. Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.
BRIOCHE BREAD PUDDING
This brioche bread pudding is an impressive holiday dish that pleases the palate!
Provided by Renate
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h40m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray.
- Spread bread cubes on an ungreased baking sheet.
- Bake in the preheated oven, stirring once or twice, until toasted, 5 to 7 minutes. Remove from the oven and set aside.
- Whisk eggs, sugar, and 1/8 teaspoon salt together in a large bowl until blended.
- Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.
- Combine brown sugar and butter in a large skillet over medium-high heat; whisk until butter is melted and mixture is smooth. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.
- Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes, pressing down on the bread occasionally so it absorbs the custard.
- Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.
- Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set, about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.
- Meanwhile, pour powdered sugar evenly into a heavy saucepan. Cook, without stirring, over medium-high heat until sugar begins to melt and caramelize on the bottom, 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream, rum, and salt; stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 50.6 g, Cholesterol 168.2 mg, Fat 26.4 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 14.3 g, Sodium 259.3 mg, Sugar 34.3 g
EASY BRIOCHE BREAD PUDDING
My mom always begs me to make her favorite dessert. This one I created was a winner. Moist and delicious, the addition of nuts and fruit make it extra special!
Provided by Lisa Boutin
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Tear bread into 1-inch pieces and place in an 8-inch square baking dish. Drizzle with melted butter and sprinkle with pecans and raisins.
- Whisk milk, sugar, eggs, cinnamon, and vanilla extract together in a medium bowl until combined and pour over bread mixture in the baking dish. Press gently on the bread until saturated. Let sit for a few minutes.
- Bake, uncovered, in the preheated oven until top is puffed but set, about 40 minutes. Pudding will settle back down as it cools.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 41 g, Cholesterol 108.8 mg, Fat 13.7 g, Fiber 1.3 g, Protein 8.7 g, SaturatedFat 4.2 g, Sodium 272.2 mg, Sugar 19.2 g
CARAMEL APPLE BREAD PUDDING
Tender, sweet pudding with delicious apple pieces, spices and a luscious low-fat caramel topping make a rich-tasting comfort dish without all the fat. Yum! -Michelle Borland, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.
Nutrition Facts : Calories 187 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 201mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
BRIOCHE "BREAD PUDDING" WITH CARAMELIZED APPLES
Steps:
- For simple syrup:
- In a small saucepan, combine 3 tablespoons water and the sugar. Stirring until sugar dissolves, bring mixture to a simmer. Let syrup simmer one minute. Remove from heat and let cool.
- For candied nuts:
- Heat oven to 350°F. In a medium bowl, toss nuts with 1/4 cup simple syrup to coat. Add sugar, toss well, and spread evenly over cookie sheet.
- Bake 10 minutes, stirring after 5. With spatula, loosen nuts from sheet. Transfer sheet to wire rack to cool completely.
- For caramelized apples:
- Heat a 12-inch skillet over medium high heat. Add sugar, vanilla bean seeds, and empty pods. When sugar begins to melt and turn golden brown, whisk in butter and add apples. Simmer apples in caramel for about 5 minutes. Add cider and raisins. Simmer 5 minutes, until juices are slightly thickened.
- Let apples cool in pan. Remove vanilla pods before serving.
- For brioche pudding:
- Using a 3-inch round cookie cutter, cut a circle from each brioche slice.
- In a 9-inch square baking dish whisk together the cream, milk, yolk, sugar, vanilla, cinnamon, nutmeg, and cardamom. Dip brioche in the custard; let soak for 15-30 seconds on each side.
- In a large nonstick skillet over medium high heat melt 1 tablespoon of the butter. Cook 4 brioche slices about 3 minutes, until golden brown, turning once. Repeat with remaining butter and brioche.
- To serve:
- Place one slice brioche on each plate. Divide compote among brioche slices. Dollop 2 tablespoons crème fraîche on each slice. Top each serving with candied nuts.
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