Recipes for "apple bread pudding"

Preheat the 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. Sauté apples until tender, about 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine.

Whisk sugar, cinnamon, and salt together 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 the oven to 325 degrees F (165 degrees C).

Bake pudding until bread has absorbed custard mixture and is set, about 50 minutes.

Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the apples.

Lightly grease a 13x9 inch baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the apples. Repeat with the remaining bread and apples.

In a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. Pour this mixture evenly over the bread cubes and apples.

Bake at 350 degrees for 35 minutes. Serve hot.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.

Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.

Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.

Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a deep-dish, glass pie dish.

Stir sugar and cinnamon together in a small bowl until well combined. Whisk milk and eggs together in a separate bowl until smooth.

Butter one side of each bread slice and cut into cubes. Spread 1/2 of the bread cubes into the prepared pie dish, then sprinkle with 1/2 of the cinnamon-sugar mixture and 1/2 of the apples. Repeat layers with remaining bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over the top and let sit until bread cubes are moist, about 10 minutes.

Bake in the preheated oven until the top is crispy, 40 to 50 minutes. Let cool for at least 20 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.

Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.

Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.

Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.

Preheat oven to 350 degrees F (175 degrees C).

Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.

Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.

Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.

Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.

Mix donut pieces and apple together in the prepared baking dish.

Whisk half-and-half, sugar, eggs, vanilla, and cinnamon together in a bowl. Pour mixture into the baking dish and let sit, stirring occasionally, until liquid is absorbed, about 15 minutes.

Bake in the preheated oven until golden, about 30 minutes.

Remove from the oven and let cool for 15 minutes. Drizzle with maple syrup.

Grease a 9 x 13-inch casserole dish.

Spread the cubes of bread out evenly on a baking sheet. Bake in the oven until lightly toasted, about 10 minutes.

You can skip this step if you’re using stale bread that is dry to the touch.

Simply Recipes / Hannah Zimmerman

Meanwhile, add the diced apples, brown sugar, butter, vanilla, cinnamon, and salt to a medium saucepan over medium heat. Stir and cook until the apples are soft and the sugar is melted, about 5 minutes. Remove from heat and set aside.

Simply Recipes / Hannah Zimmerman

In a large bowl, whisk together the milk, eggs, and sugar.

Add the bread cubes to the prepared casserole dish. Pour the apple filling on top. Using a large spoon or rubber spatula, toss the bread chunks and apple filling together until evenly distributed. Pour the egg and milk mixture on top.

Let sit at room temperature for 15 minutes before baking so that the bread can soak up most of the liquid.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Bake until the liquid has set and the bread on the surface of the casserole is golden brown, about 40 minutes. When the bread pudding is done baking, a sharp knife or toothpick inserted in the center should come out clean.

Simply Recipes / Hannah Zimmerman

While the bread pudding is baking, prepare the sauce. Combine the brown sugar and butter in a small saucepan over medium heat. Stir until the brown sugar is melted, 4 to 5 minutes.

Add the heavy cream and continue to stir the mixture over heat for 1 to 2 minutes. Stir in the bourbon and let the sauce simmer for 1 minute. Remove from heat. As the sauce cools, mix it every 1 to 2 minutes to prevent the butter from separating.

Pour the sauce over the bread pudding and serve warm.

If you don’t plan to serve the entire bread pudding at once, consider adding the sauce to each individual serving. Store any leftover bread pudding and sauce separately in airtight containers in the fridge for up to 4 days.

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Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman