Apple-Cinnamon Bread Pudding

Apple-Cinnamon Bread Pudding

Serve this wonderful bread pudding with the delicious apple brandy sauce, or use your favorite vanilla sauce.

INGREDIENTS:

• 4 cups soft cinnamon bread, torn into small pieces
• 1 teaspoon ground cinnamon
• 1 large Granny Smith apple, peeled, cored, very thinly sliced
• 1/4 cup raisins or chopped dried cranberries, optional
• 2 cups milk
• 1 cup brown sugar
• 3 tablespoons butter
• 3 eggs
• 1 teaspoon vanilla

PREPARATION:

Butter an 11x7-inch baking dish. Heat oven to 350°.

In a large bowl, combine bread, cinnamon, and apple slices, and raisins or chopped dried cranberries, if using; toss to mix.

In a medium saucepan, combine milk, brown sugar, and butter; heat over medium heat until hot and butter is melted.

In a medium bowl, whisk eggs with vanilla. Quickly whisk in the hot milk mixture then pour the mixture over the bread. Stir to mix well.

Pour bread mixture into the prepared baking dish. Set a jelly roll pan or large shallow baking dish in the oven. Set the bread pudding pan inside the larger pan. Add very hot water to the outer pan to a depth of about 1/2-inch. Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean.

Pumpkin Bread Pudding

Pumpkin Bread Pudding

Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.

INGREDIENTS:

• 8 ounces French bread, torn into small pieces, about 5 cups
• 2 cups half-and-half, or half milk and half cream
• 3 large eggs
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 can (15 ounces) pumpkin puree
• 1 cup dried cranberries
• 3 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla
• cinnamon sugar, optional

PREPARATION:

Butter an 11x7-inch baking dish. Heat oven to 350°.

In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream. 

Serves 8.

Peanut Butter Bread Pudding

Peanut Butter Bread Pudding

This delicious bread pudding is wonderful with chocolate sauce, or add about 1/2 cup of mini chocolate chips to the mixture just before baking.

INGREDIENTS:

• 6 ounces torn French or Italian bread, about 4 to 5 cups
• 3/4 cup creamy peanut butter
• 4 cups 2% milk, divided
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 3 teaspoons vanilla
• 4 large eggs
• 1/2 cup mini chocolate chips, optional

PREPARATION:

Butter an 11x7-inch baking dish. Heat oven to 350°. Put torn bread into a medium bowl. Beat 3 cups of milk with the 4 eggs and vanilla; pour over the bread, stirring to blend.

In a saucepan, combine peanut butter, the remaining 1 cup milk and sugars. Heat the mixture over medium heat until peanut butter is melted and mixture is smooth. Blend the peanut butter mixture into the bread mixture. Add mini chocolate chips, if desired.

Pour into the prepared baking dish; bake for 45 to 55 minutes, or until set.

Bread Pudding Recipe

Bread Pudding Recipe

INGREDIENTS

Bourbon Sauce:

• 1/2 cup (1 stick) butter, melted
• 1 cup sugar
• 1 egg
• 1 cup Kentucky bourbon whiskey

Bread Pudding:

• 1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
• 1 qt milk
• 3 eggs, lightly beaten
• 2 cups sugar
• 2 Tbsp vanilla
• 1 cup raisins (soaked overnight in 1/4 cup bourbon)
• 1/4 teaspoon allspice
• 1/4 to 1/2 teaspoon cinnamon
• 3 Tbsp unsalted butter, melted

METHOD

Bourbon Sauce:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.