Applebreadpuddingwithvanillabuttersauce Recipes

VANILLA BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
• Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
• Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside. Line a 3-quart baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
• Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm with the melted ice cream.

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.

GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)

Steps:

• PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

VIRGINIA APPLE PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth.
• In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter.
• Bake in the preheated oven 30 minutes, or until golden.

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!

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 BREAD PUDDING WITH WARM BUTTER SAUCE RECIPE - (4.6/5)

Steps:

• Steps 1 Heat oven to 325°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. 2 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. 3 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. 4 Bake 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes. 5 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. Expert Tips Using bread that is a day or two old is best; it will be firmer and drier than fresh bread. Bread that is too fresh and soft will give you a bread pudding that is too moist and soggy. If you like, skip making the sauce and top with caramel topping instead. Nutrition Information Nutrition Facts Serving Size: 1 Serving Calories 520 Calories from Fat 270 Total Fat 30 g 47% Saturated Fat 18 g 90% Trans Fat 1 g Cholesterol 17 5 mg 59% Sodium 300 mg 13% Potassium 250 mg 7% Total Carbohydrate 54 g 18% Dietary Fiber 1 g 5% Sugars 39 g Protein 8 g % Daily Value*: Vitamin A 20% Vitamin C 0% Calcium 15% Iron 8% Exchanges: 1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat; *Percent Daily Values are based on a 2,000 calorie diet.

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.

VANILLA BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
• Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes, to lightly toast the bread.
• Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla seeds in a large bowl, and set aside. Line a 10-by-12-by-2-inch rectangular baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
• Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm, drizzled with melted ice cream.

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 BUTTERSCOTCH BREAD PUDDING

Steps:

• In a large skillet, melt butter. Stir in apples and brown sugar. Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally., Place bread cubes in a greased 13x9-in. baking dish. Add the apple mixture, chips and walnuts; toss to coat. In a large bowl, whisk the eggs, cream and vanilla; pour over bread mixture. , Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Drizzle with melted cinnamon chips if desired. Serve warm. Refrigerate leftovers.

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.