Apple Pecan Challah Bread Pudding Recipes

APPLE-PECAN CHALLAH BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Toss bread with apples, nuts and raisins; place in 13x9-inch baking pan sprayed with cooking spray.
• Beat pudding mixes, 1 tsp. cinnamon and milk in large bowl with whisk 2 min. Pour over bread mixture; sprinkle with remaining cinnamon.
• Bake 50 min. to 1 hour or until hot and bubbly. Let stand 10 min. before serving. Top with COOL WHIP.

APPLE PECAN BREAD PUDDING

Steps:

• Preheat oven to 350.
• Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.
• Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.
• Peel, core and thinly slice the apples.
• Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well.
• Blend in half and half or milk and then stir in bourbon or brandy.
• Lightly mix pecans with bread and apples.
• Pour egg mixture over bread. Drizzle with butter.
• Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
• Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE

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.

APPLE PECAN BREAD PUDDING

Steps:

• Coat an 8 or 9-inch cake pan with nonstick spray. Place the bread cubes in the pan and toss in the pecans and apples.
• Blend the eggs, milk and sugar (optional) in a medium bowl. Add vanilla.
• Pour the mixture over the bread and let stand for about 20 minutes.
• Bake in a 350°F oven for about 45 minutes, until golden brown. Cut into squares to serve.
• Serve with warm maple syrup.

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.

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.

HONEYED CHALLAH AND APPLE PUDDING

Steps:

• Preheat oven to 350 degrees. Place 2 tablespoons butter in a 9-inch-square baking dish and place in the oven until the butter melts. When the butter has melted, remove the pan from the oven and use a brush to coat the bottom and sides evenly with the melted butter. Set aside.
• While the oven is preheating and the butter melting, heat the remaining butter in a heavy skillet, add the apples and sauté over high heat until they just begin to soften and take on color, about five minutes. Remove from the heat and set aside.
• Mix the milk, honey and vanilla together in a large bowl. Add the challah pieces and allow to soak about 10 minutes, until the milk is fairly well absorbed. Beat the eggs until frothy, mix them with the challah and add half the cinnamon and the sautéed apples.
• Transfer the mixture to baking dish. Mix the remaining cinnamon with the sugar and sprinkle over the top. Bake about 45 minutes. Serve warm or at room temperature.

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.