Best 10 Bread Pudding With Apple Raisins And Figs Recipes

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.

SPICED FIG BREAD PUDDING

Steps:

• On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
• In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
• Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
• Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
• In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.

APPLE RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°F. Mix eggs, milk, sugar, butter, allspice, vanilla and cinnamon in large bowl until well blended.
• Stir in bread cubes, apple, raisins and walnuts. Spread evenly in greased 11x7-inch baking dish.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm.

BREAD PUDDING WITH APPLE, RAISINS AND FIGS

Steps:

• Combine raisins, figs and Marsala in small bowl. Let stand 30 minutes.
• Preheat oven to 350°F. Generously butter 8-cup soufflé dish. Spread 1 side of each bread slice generously with butter. Cut bread into 1-inch cubes. Transfer to prepared dish. Mix sugar, eggs and egg yolk in large bowl. Whisk in cream and next 4 ingredients. Stir in apple, raisins and figs with Marsala. Pour over bread and stir to combine. Let stand 5 minutes. Set soufflé dish in large baking pan. Add enough hot water to large pan to come 1 inch up sides of soufflé dish. Bake until custard is set and top is golden and puffed slightly in center, approximately 1 3/4 hours. Serve warm.

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.

BREAD PUDDING WITH APPLES, PECANS AND RAISINS

Steps:

• Preheat oven to 400 degrees.
• Melt the butter in a medium saucepan over medium heat.
• Add the bread and cook for 2 to 3 minutes, or until well coated.
• Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
• Cook an additional 2 to 3 minutes until a sauce begins to form.
• In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
• Bake 30 to 40 minutes, or until bubbly.

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-RAISIN BREAKFAST BREAD PUDDING

Steps:

• Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.

FIG AND RAISIN BREAD PUDDING

Steps:

• Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes.
• Preheat oven to 350°F Generously butter an 8-cup souffle dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings.