Apple Raisin Bread Pudding With Cream Soda Sauce Sandra Lee Recipes

PUMPKIN-MAPLE BREAD PUDDING

Steps:

• Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
• Toss together cubed raisin bread and pecans in the casserole dish; set aside.
• In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
• Preheat oven to 350 degrees F.
• Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
• Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
• Serve warm or at room temperature.

APPLE-RAISIN BREAD PUDDING WITH CREAM SODA SAUCE - SANDRA LEE

Steps:

• In a blender grind instant oatmeal to a fine powder.
• Set aside.
• In a large mixing bowl, whisk together milk, eggs, rum extract, salt and brown sugar.
• Fold in raisin bread, raisins, pie filiing, almonds and oatmeal powder until bread cubes are moistened.
• Set aside for one hour.
• Spray slow cooker with cooking spray(I used a liner bag and sprayed it well.
• Add bread mixture.
• Cook on high for 2 hours or until a knife inserted in center comes out clean.
• Sauce:.
• Combine all ingredients in a bowl.
• Whisk together until thickened.
• Top bread pudding with a dollop of sauce.

APPLE-CINNAMON BREAD PUDDING WITH GINGER ALE SAUCE

Steps:

• In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with the pan spray and pour the mixture into the dish. Set aside for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes.
• For sauce: combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form. Serve bread with a dollop of sauce. Cover and chill until ready to use.

APPLE RAISIN BETTY

Steps:

• Preheat oven to 375 degrees F. Spray a 9 by 13-inch casserole dish with butter flavored cooking spray.
• Spread half of the apple pie filling in the bottom of the casserole dish. Sprinkle with the cinnamon and 1 1/2 packets of oatmeal. Dot with half the butter. Repeat with remaining ingredients.
• Cover with foil and bake for about 1 hour. Remove from oven and let sit for 5 minutes before serving.

BREAD PUDDING WITH CARAMEL RUM SAUCE

Steps:

• Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish. In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce.
• Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.

RAISIN-APPLE BREAD PUDDING

Steps:

• In a small bowl, toss apple rings with lemon juice. In a small skillet, saute apple in butter until tender. Remove from the heat. Combine 1-1/2 teaspoons sugar, cinnamon and nutmeg; sprinkle over top. Toss to coat evenly; set aside., Place bread cubes in a greased 8x4-in. loaf pan. Top with raisins and apple mixture. In a small bowl, whisk eggs and remaining sugar. , In a small saucepan, combine milk and salt; cook and stir over medium heat for 2-3 minutes or until mixture begins to bubble around side of pan. Gradually whisk into egg mixture. Stir in extracts. Pour over apple and raisins., Place loaf pan in a 11x7-in. baking dish; add 1 in. of hot water to larger pan. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted in the center comes out clean. Serve warm with cream if desired.

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-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.

APPLE-RAISIN BREAD PUDDING

Steps:

• Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.

APPLESAUCE BREAD PUDDING

Steps:

• Cut bread into 1-2 inch cubes and spread a layer on the bottom of a large glass baking dish. (Using HALF the bread cubes).
• In a saucepan, warm the milk and butter together long enough to melt butter. (Make sure you do not let the milk boil!).
• Once butter is melted, remove from heat. Add brown sugar.
• In a separate bowl whisk together eggs and vanilla untill well mixed and a little foamy/frothy.
• Whisk egg mixture into milk mixture.
• Pour mixture over the first layer of bread cubes, making sure to soak them through.
• Spread applesauce over the soaked bread cubes evenly and sprinkle cinnamon, nutmeg, and raisins.
• Add the rest of the bread cubes and pour remaining mixture over them. Sprinkle more cinnamon and raisins.
• Sprinkle with brown sugar (optional) and/or drizzle with a little maple syrup.
• Bake on 350 degrees for about 20-35 minutes or until the center is set.

APPLE-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
• Spoon pudding into bowls. Top with vanilla ice cream and serve.

APPLE BREAD PUDDING WITH VANILLA SAUCE

Steps:

• In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and ¼ tsp cinnamon until blended.
• Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation.
• Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked.
• Fifteen minutes before baking, preheat the oven to 350. Grease an 8 inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.
• Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish. (This is important as the bath helps the pudding to be fluffy).
• Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.
• Remove the pudding from the water bath and allow it to cool while you make the sauce.
• Sauce:.
• Scald the cream, all but ¼ cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat.
• Dissolve the cornstarch in the remaining milk in a small cup. Stir it into the cream mixture.
• Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
• Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.