Apple Butter Bread Pudding Recipes

APPLE BREAD PUDDING WITH WARM BUTTER SAUCE

Steps:

• Heat oven to 325°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup granulated sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in apples and 7 cups of the bread pieces. Let stand 20 minutes.
• Pour apple mixture into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish. Brush top of bread with melted butter. In small bowl, mix 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle over top.
• Bake 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• In 1-quart saucepan, heat sauce ingredients to boiling over high heat, stirring constantly, just until butter is melted and sauce is hot. Serve warm bread pudding with sauce.

APPLE BUTTER BREAD PUDDING

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., Combine apple butter and raisins. Spread over croissant bottoms; replace tops. Cut each croissant into 3 pieces; place in a greased 13x9-in. baking dish., In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over croissants; let stand for 30 minutes or until bread is softened., In a small bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top., Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

APPLE-BREAD PUDDING CAKE

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil.
• Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish.
• Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes.
• Meanwhile, beat the egg whites and confectioners' sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes.
• Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice into squares.

APPLE-CHOCOLATE CHIP BREAD PUDDING

Steps:

• Preheat the oven to 250 degrees F. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside.
• Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly.
• Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes.
• Increase the oven temperature to 350 degrees F. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners' sugar and serve with whipped cream.

TOFFEE APPLE BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven at 180°C (350˚F).
• Prepare the toffee by gently heating the brown sugar and butter together over a low heat in a saucepan.
• Once bubbling, stir in the apple slices for a few minutes and take off the heat just as they start to soften.
• Lay out half of the apple slices in a oven-proof dish and then throw the bread chunks on top.
• Lay the rest of the apple slices on top and set the remaining toffee mixture aside.
• In a jug, mix together the cream, milk, and eggs. Pour all over the apple slices and bread.
• Bake for 1 hour.
• Reheat the toffee mixture and then pour over the bread pudding.
• Serve with vanilla ice cream.
• Enjoy!

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.

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 190 C (gas mark 5, 375 F).
• Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• Leave to rest in a low oven until ready to serve.
• Serve in slices with cream or custard.

APPLE BREAD PUDDING WITH VANILLA BUTTER SAUCE

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7-inch baking dish.
• In a large bowl, combine bread cubes, raisins and apples.
• In a small saucepan over medium heat, combine 1 cup brown sugar, 1-3/4 cups half and half cream and 1/4 cup butter.
• Cook and stir until butter melts and the mixture is well blended (it does not have to boil).
• Pour over bread mixture in the bowl.
• In a small bowl, combine cinnamon, 1 teaspoon vanilla and eggs.
• Pour the bread mixture into the prepared baking dish, and drizzle egg mixture on top.
• Bake for about 40-45 minutes, or until the center is set, and apple are tender.
• Serve with warm vanilla sauce.
• To make vanilla sauce: Combine white sugar, brown sugar, half and half cream, whipping cream and butter in a saucepan; bring to a boil and simmer for 4 minutes, or until slightly thickened.
• Remove from heat, add in vanilla; mix to combine.

APPLE BREAD PUDDING III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the apples.
• Lightly grease a 13x9 inch baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the apples. Repeat with the remaining bread and apples.
• In a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. Pour this mixture evenly over the bread cubes and apples.
• Bake at 350 degrees for 35 minutes. Serve hot.

APPLE CHEDDAR BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
• Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
• Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts). Arrange one layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
• In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.

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 BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.

APPLE BREAD PUDDING

Steps:

• Lightly butter 9-inch-diameter glass pie dish. Cut each bread slice into 4 squares. Arrange half of bread squares in single layer in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples; sauté 5 minutes. Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 6 minutes. Arrange apples atop bread in dish. Sprinkle with currants. Top with remaining bread squares in single layer.
• Bring milk to simmer in small saucepan. Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour over bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on bread with spatula to submerge, about 30 minutes.
• Preheat oven to 350°F. Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature.

TOFFEE APPLE BREAD & BUTTER PUDDING

Steps:

• Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp sugar. Spread about 2 /3 of the caramel over the base of a large baking dish (ours was 20 x 30cm).
• Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out.In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp sugar. Pour the mixture over the brioche and apples, making sure it's all well covered, then wrap in cling film. Set aside for at least 30 mins, or overnight, in the fridge.
• Heat oven to 170C/150C fan/gas 3. Uncover the pudding and scatter with the remaining 1 tbsp sugar. Bake for 45-50 mins until the top is golden and the custard has set. The caramel should be bubbling around the edges and the pudding puffed up. Serve with vanilla ice cream, if you like.