Apple Nut Bread Pudding Recipes

APPLE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Spread bread cubes on a baking sheet and bake until crisp, about 20 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Saute apples until tender, 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine.
• Whisk together sugar, cinnamon, and salt in a large bowl. Whisk in whole eggs and yolks until well combined, then whisk in milk, cream, and vanilla. Pour mixture evenly over bread mixture. Let stand, covered, 45 minutes at room temperature.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake pudding until bread has absorbed custard and is set, about 50 minutes.

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-NUT BREAD PUDDING

Steps:

• Place bread cubes, apples and pecans in a greased 3-qt. slow cooker. In a bowl, combine the sugar, cinnamon and nutmeg. Add the eggs, cream, apple juice and butter; mix well. Pour over bread mixture. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve with ice cream.

APPLE NUT BREAD PUDDING

Steps:

• Place bread cubes, apples, and pecans in a greased crock pot (or slow cooker liner).
• In a medium sized bowl, combine the sugar, cinnamon, and nutmeg.
• Add the eggs, cream, vanilla, apple juice, and butter; mix well.
• Pour over bread mixture.
• Cover and cook on low for 4 hours or until a knife inserted in the center comes out clean.
• Serve with ice cream or whipped cream.

APPLE NUT BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine carrots, applesauce, oil, and vanilla. Add eggs and sugar and mix together. In another bowl, mix the rest of the dry ingredients. Stir dry ingredients into applesauce mixture until blended. Do not over mix. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.

APPLE CINNAMON BREAD PUDDING WITH VANILLA BEAN WHIPPED CREAM

Steps:

• For the bread pudding: Preheat the oven to 300 degrees F. and place a rack in the center of the oven. Lightly grease four 6-ounce heatproof ramekins with butter. Place the ramekins into a baking dish that is large enough to hold them without touching. Place the bread cubes, apples and raisins in the ramekins, dividing the ingredients evenly.
• Using a whisk, beat the eggs, half-and-half, brown sugar, butter, Calvados, vanilla, cinnamon, allspice, nutmeg and a pinch of kosher salt in a bowl until thoroughly combined. Carefully pour the custard over the bread cubes, pressing the bread cubes down so they are covered with the custard. Set aside to allow the bread to absorb the custard, about 15 minutes.
• Prepare a water bath: Carefully pour enough hot water into the baking dish so that the water is halfway up the sides of the ramekins. (A water bath is used to provide temperature protection for the egg custard.)
• Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Another way to judge whether the puddings are fully baked is to gently press down on the center of each. If any uncooked custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread puddings from the water bath and cool slightly. The puddings can be served warm or slightly chilled.
• Meanwhile, make the vanilla bean whipped cream: Put the heavy cream and vanilla bean seeds in a large bowl. Whisk until soft peaks form. Serve immediately with the puddings or refrigerate until ready to use.

HONEY-APPLE BREAD PUDDING

Steps:

• Heat oven to 375 degrees and butter a 9-by-13-inch baking dish or large gratin dish.
• On a rimmed baking sheet, spread bread in an even layer. Toast, tossing once or twice, until dried out and light golden, about 12 minutes.
• Meanwhile, heat honey in a large nonstick skillet over medium-high and cook until it caramelizes, about 5 minutes - you'll be able to tell when it begins to brown and smells nutty.
• Remove from heat and stir in butter until it melts, then stir in apples, vanilla seeds and pod, and a pinch of salt. Return to medium-high heat, cover and cook, stirring frequently, until apples are soft and liquid has mostly evaporated, about 10 minutes. Transfer apples and any liquid to a large bowl.
• In a separate large bowl, whisk together half-and-half, milk, eggs and yolks, sugar, cinnamon, nutmeg and 1/2 teaspoon salt. Gently toss in bread and half the cooked apples (reserve the other half for later). Scrape into prepared baking dish, cover with foil, and bake for 25 minutes.
• Remove foil, and spoon remaining apples on top in an even layer. Drizzle or scrape any reserved apple liquid all over the top, then top with almonds. Return to oven and bake, uncovered, until almonds are toasted and pudding is set but not dry, another 20 to 25 minutes.
• Cool for at least 15 minutes, then cut into squares and serve, preferably warm.

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 NUT BREAD

Steps:

• In a large bowl, cream the butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in apple and nuts. , Pour into a greased and floured 9x5-in. loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack to cool completely.

APPLE-NUT PUDDING

Steps:

• Mix beaten egg and brown sugar thoroughly and add flour, baking powder, salt and cinnamon.
• Add chopped nuts and apples.
• Bake in greased shallow baking dish and 350 degrees for 30 minutes, or until golden brown.
• Serve with whipped cream or lemon sauce.

APPLE-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch (or other shallow 3-quart) baking dish. In a large bowl, whisk together milk, eggs, sugar, vanilla, orange zest, cinnamon, and salt; add bread. Cover with plastic wrap; weight with another bowl. Let stand until bread is soaked through, about 20 minutes.
• Fold in apples, raisins, and 4 tablespoons melted butter; pour into prepared baking dish. Dot top of bread pudding with thin slivers of remaining 2 tablespoons cold butter.
• Bake until pudding is set and lightly golden on top, 50 minutes to 1 hour. Serve warm.

BREAD PUDDING WITH CHEESE AND APPLES

Steps:

• Preheat oven to 350°F.
• Bring water, orange juice, brown sugar, molasses, zests, and cloves to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, uncovered, 20 minutes, then discard zests and cloves.
• While syrup simmers, heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then brown bread slices on both sides in 3 batches, adding 1 tablespoon butter per batch.
• Peel and coarsely grate apples. Arrange 4 bread slices in 1 layer in a buttered 2-quart shallow baking dish. Top with one third of apples, cheese, and pine nuts. Repeat layering twice with remaining bread, apples, cheese, and pine nuts. Pour syrup evenly over top and dot with remaining tablespoon butter, cut into bits.
• Bake pudding in middle of oven until puffed and golden brown, about 40 minutes. Serve warm.

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.