Apple Babka Bread Pudding Recipes

GRAMMA'S APPLE BREAD PUDDING

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.

APPLE PIE BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Slice the bread into ½ inch (1 cm) cubes.
• In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
• Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
• Spread the bread evenly in a 9-inch (23-cm) round baking pan.
• In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
• Spread the apples evenly on top of the bread.
• Bake for 40 minutes, until edges are brown.
• Cool, slice, then serve with vanilla ice cream and caramel sauce!
• Enjoy!

APPLE-CINNAMON BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a glass, deep-dish pie dish.
• Stir together sugar and cinnamon in a small bowl. Whisk milk and eggs together in a separate bowl.
• Butter one side of each slice of bread, and cut into cubes. Spread 1/2 of the bread cubes into the prepared pie dish, sprinkle with 1/2 of the cinnamon-sugar mixture, and 1/2 of the shredded apples. Repeat layers once more with remaining bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over the top and let sit until bread cubes are moist, about 10 minutes.
• Bake in the preheated oven until top is crispy, 40 to 50 minutes. Let cool for at least 20 minutes before serving.

CHOCOLATE BABKA BREAD PUDDING

Steps:

• Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish or disposable foil pan. Cut the challah and babka into cubes, about 1 inch square.
• In a very large bowl, whisk together eggs, sugar, milk, cream, cinnamon and salt. Add the cubed bread and gently mix together, using your hands or a rubber spatula, until the egg mixture is absorbed. Transfer to the prepared pan and distribute evenly, pressing gently to level the top. Bake for 45 minutes, or until firm and crusty on top.
• Let rest at least 15 minutes before serving. Cut into squares or scoop with a large spoon.

APPLE, CHEDDAR & BACON BREAD PUDDING

Steps:

• In a large skillet, heat butter over medium heat. Add apples; cook and stir 2-3 minutes or until crisp-tender. Reduce heat to medium-low; stir in brown sugar. Cook, uncovered, 8-10 minutes or until apples are tender, stirring occasionally. Cool completely., In a greased 8-in. square baking dish, layer half of each of the following: bread, bacon, apples and cheese. Repeat layers. In a large bowl, whisk eggs, milk, cinnamon and salt; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake until puffed and golden, and a knife inserted in the center comes out clean, 45-55 minutes. Let stand 15 minutes before serving., In a microwave-safe bowl, microwave syrup and walnuts until warmed, stirring once. Serve with bread pudding. Freeze option: After assembling, cover and freeze bread pudding. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake and serve bread pudding with syrup as directed.

BABKA (NOODLE PUDDING)

Steps:

• Cook noodles in boiling salted water until almost done. Drain. Place in a bowl with butter; toss to coat. In a separate bowl, beat eggs, milk and sugar until well blended. Combine with noodles. Pour into a greased 13x9-in. baking dish. Bake at 350° for about 35 minutes or until puffy and noodles begin to brown at edges. Cut into squares and serve hot or cold with fruit preserves.

GRAMMA'S APPLE BREAD PUDDING

Steps:

• Preheat oven to 350* F.
• Grease a 7x11" baking dish.
• In a large bowl, combine bread, raisins, and apples. I.
• n a small saucepan over med. heat, combine 1 cup brown sugar, 1-3/4 cup 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 teaspoons vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread. Bake for 40-60 min., or until center is set and apples are tender.
• While pudding is baking, mix together sugar, brown sugar, milk, and margarine in a saucepan. Bring to a boil, then remove from heat, and stir in vanilla.
• Serve over bread pudding.

APPLE ALMOND RAISIN SOURDOUGH BABKA

Steps:

• Dough Mixing & Bulk Fermentation
• In a large bowl, mix together the flours, water, starter, and salt. Knead the dough by hand for a few minutes. If the dough is too wet to knead, add a little more flour.
• Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development. You can do more stretching and folding after another 20-30 minute rest, but the dough will likely be quite strong after just one round.
• Let the dough ferment until it's puffy and expanded by about 75%. For my dough, this was about 7.5 hours at 78F room temperature.
• At this point you can chill the dough for several hours or overnight, which may make it easier to shape, or simply proceed to the next step.
• Filling Prep
• Peel and core two apples. Thinly slice one of the apples and set aside for now. Cut the other apple into chunks for the next step.
• Combine all the filling ingredients (minus the apple slices) in a food processor and blend until you have a thick paste.
• Babka Shaping (see the Photo Gallery below)
• Scrape your fermented dough out onto a heavily floured countertop and roll it into a rectangular sheet that's about 3/8" thick.
• Spread the filling on the dough with an offset spatula, and then layer the apple slices on top of the filling.
• Roll the dough into a long tube, and rest the tube on its seam while you lightly grease a loaf pan.
• Reposition the tube so the seam is facing up and centered. With a serrated knife, cut the tube in half, lengthwise and more or less along the seam. (This is so you don't have a loose strip of cut dough.)
• Cross the two strands of dough at their center points, and then twist the strands around one another on both sides of the center.
• Using your hand and a bench knife, scrunch the long twist to be shorter, place it in the loaf pan, and cover.
• Final Proof & Baking
• Let the babka dough proof for 1-2 hours or until it has expanded and is puffier. In a medium USA pan the center of the dough will crest over the edges of the pan.
• Preheat your oven to 350F for at least 15 minutes.
• Load the pan into the oven on the middle rack and bake for about 1 hour and 20 minutes, or until the temperature of the center of the dough is over 190F. Cover the dough with a foil tent after about 50 minutes so the top doesn't burn.
• Syrup Drizzle
• In a small saucepan, combine the water, sugar, and rum. Bring to a simmer and stir until the sugar is completely dissolved.
• When the babka is finished baking, remove the loaf pan from the oven and immediately poke holes in the babka with a skewer and then pour the syrup onto it.
• Leave the babka in the pan for about a half hour to absorb the syrup, and then transfer it to a cooling rack.
• Storage
• Once it is completely cool, wrap the babka in plastic or place it in a tightly covered container. The babka can be stored at room temperature for about a week. Babkas also freeze well (wrap tightly in plastic and then in foil).