Apple Cider Bread Pudding With Caramel Bourbon Pecan Sauce Recipes

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APPLE BREAD PUDDING WITH CARAMEL SAUCE



Apple Bread Pudding with Caramel Sauce image

This apple bread pudding with caramel sauce has been in my life for a long time. It's a family fave and always on my buffet when I put together a brunch. It's also special enough for dinner dessert. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings (1-3/4 cups sauce).

Number Of Ingredients 20

3/4 cup butter, cubed
4 cups chopped peeled tart apples (about 4 medium)
2 cups sugar
1/2 cup raisins
1/2 cup chopped walnuts
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
BREAD PUDDING:
6 large eggs
2-1/2 cups 2% milk
1-1/2 cups plus 2 tablespoons sugar, divided
1 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
Dash ground nutmeg
1 loaf (1 pound) French bread, cut into 1-inch cubes
CARAMEL SAUCE:
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
2 tablespoons butter

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.

Nutrition Facts : Calories 606 calories, Fat 27g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 312mg sodium, Carbohydrate 87g carbohydrate (68g sugars, Fiber 2g fiber), Protein 8g protein.

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE



Apple Cider Bread Pudding with Caramel Bourbon-Pecan Sauce image

This apple cider bread pudding is always the first dessert to vanish during Thanksgiving dinner! It also won me first place in a pecan dessert cooking competition a few years ago!

Provided by Ashley Holman

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h50m

Yield 12

Number Of Ingredients 19

6 cups cubed day-old French bread
2 medium apples - peeled, cored, and chopped
½ cup dark raisins
4 large eggs
1 cup light brown sugar
1 ½ teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 cups whole milk
1 cup apple cider
1 cup chopped pecans
2 cups light brown sugar
1 cup light corn syrup
1 cup heavy cream
½ cup butter
¼ cup bourbon
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Combine bread cubes, apples, and raisins in a very large bowl.
  • Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
  • Pour bread pudding mixture into the prepared pan and smooth into an even layer.
  • Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
  • Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
  • Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
  • Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
  • Serve sauce with bread pudding.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 101.3 g, Cholesterol 115.6 mg, Fat 25.6 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 307.8 mg, Sugar 73.4 g

APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE



Apple Bread Pudding with Caramel Dessert Sauce image

Provided by Kelsey Nixon

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 21

Nonstick cooking spray or butter, for greasing
2 cups heavy cream
2 cups whole milk
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon vanilla extract
9 large egg yolks
3 1/2 cups Granny Smith apples, peeled and chopped
3/4 cup pecans, chopped and toasted
1 loaf challah bread, cut or torn into 1-inch pieces (preferably stale)
Caramel Dessert Sauce, recipe follows
Vanilla ice cream, for serving
3/4 cup sugar
1/2 cup (1 stick) unsalted butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch salt

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.
  • In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
  • Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
  • Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
  • In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.

CARAMEL APPLE BREAD PUDDING



Caramel Apple Bread Pudding image

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

1 cup unsweetened applesauce
1 cup fat-free milk
1/2 cup packed brown sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
5 cups cubed day-old bread
1/2 cup chopped peeled apple
1/2 cup fat-free whipped topping
1/2 cup fat-free caramel ice cream topping

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.

APPLE CIDER BREAD PUDDING



Apple Cider Bread Pudding image

Make and share this Apple Cider Bread Pudding recipe from Food.com.

Provided by ellie3763

Categories     Dessert

Time 1h20m

Yield 1 9x13 pan, 10 serving(s)

Number Of Ingredients 13

8 cups bread, cubed (preferably white bread or brioche)
2 medium apples, cored and cubed
1/2 cup raisins
4 large eggs
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cardamom
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups milk
1 cup apple cider

Steps:

  • Preheat oven to 350°F Lightly grease a 9×13-inch baking dish.
  • In a very large bowl, combine bread cubes, apple cubes and raisins.
  • In another large bowl, whisk together eggs, sugar and all spices until well combined. Wish in milk and apple cider, then pour mixture over the bread cubes. Toss gently with a spatula until cubes are evenly coated. Let stand for 15 minutes.
  • Pour mixture into prepared pan and smooth into an even layer.
  • Bake for about 50 minutes, until bread pudding is puffed and lightly browned, and a knife inserted near the center comes out clean.
  • Cool for at least 15 minutes (pudding will sink slightly) before serving.
  • Store leftovers covered, in the refrigerator.

Nutrition Facts : Calories 298.8, Fat 5.9, SaturatedFat 2.6, Cholesterol 84.7, Sodium 317.2, Carbohydrate 54.6, Fiber 2.2, Sugar 31.1, Protein 8

APPLE BREAD PUDDING WITH HARD CIDER SAUCE



Apple Bread Pudding With Hard Cider Sauce image

This is an Emeril Lagasse recipe that I didn't want to lose, so I am posting it here. I haven't tried it yet, but if anyone does, let me know if it's any good!

Provided by Raquel Grinnell

Categories     Dessert

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 tablespoons unsalted butter
4 large eggs
3 cups heavy cream
1 cup apple cider
1 cup packed light brown sugar
2 tablespoons melted unsalted butter
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 cups cubed stale cinnamon raisin bread
1 granny smith apple, cored and cubed (about 1 cup)
1 cup dried apple
4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup hard alcoholic cider
4 large egg yolks

Steps:

  • Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
  • In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine.
  • Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.)
  • Bake until the top is golden brown and the center is firm, about 1 hour.
  • Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.
  • Hard Cider Sauce:
  • In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute.
  • Add the cider and whisk until the sugar is dissolved, 2 minutes.
  • Remove from the heat and add the egg yolks, 1 at a time, whisking constantly.
  • Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
  • Remove from the heat.
  • Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.).

SPICED CARAMEL-APPLE BREAD PUDDING



Spiced Caramel-Apple Bread Pudding image

A warm, baked pudding of bread and spiced apple chunks soaked in rich, sweet custard - a comforting dessert recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 8

Number Of Ingredients 9

1 Granny Smith apple, peeled, chopped
1/2 teaspoon ground cinnamon
8 oz Italian bread, cut into 1-inch cubes
3 eggs
1 1/2 cups milk
1 cup apple cider
1/4 cup packed brown sugar
1 teaspoon vanilla
Caramel topping, if desired

Steps:

  • Spray 10-inch skillet with cooking spray. Add apple and 1/4 teaspoon of the cinnamon; cook over medium-high heat 2 minutes or until apple is tender.
  • Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together apple mixture and bread cubes.
  • In medium bowl, beat eggs, milk, apple cider, brown sugar, vanilla, nutmeg and remaining 1/4 teaspoon cinnamon with whisk. Pour over bread mixture in baking dish. Cover; refrigerate 1 hour.
  • Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until top is crisp and golden brown. Serve warm with caramel sauce.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Fiber 1 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Servings, Sodium 220 mg

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