Best 6 Bread Pudding With Cheese And Apples Recipes

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.

PINTO RAISIN BREAD PUDDING WITH APPLES AND CHEESE

Steps:

• In a saucepan simmer the water with the brown sugar until the sugar is dissolved and stir in the cinnamon. Spread the 10 bread slices on one side with the butter and halve each slice diagonally. Arrange half the white bread and half the raisin bread, buttered sides down, decoratively in a buttered 13-by 9-inch baking dish and sprinkle half of the Longhorn over the bread. Peel the apples, grate them coarse, and sprinkle them over the cheese. Top the apples with the remaining cheese and arrange the remaining bread, buttered sides down, decoratively on top, trimming the bread as necessary to fit in one layer. Pour the brown sugar syrup evenly over the bread pudding, pressing down on the top slightly with a spatula, and let the pudding stand, covered, for 1 hour.
• Preheat the oven to 350°F. Bake the pudding in the middle of the oven for 30 minutes, spread the jelly over the top, and let the pudding stand for 5 minutes. Serve the bread pudding warm with the ice cream.

CHEESE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce.
• Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed.
• While this is baking make a nice vegetable salad to accompany this dish.

BREAD PUDDING WITH CHEESE AND APPLES

Steps:

• Preheat oven to 350°F.
• Bring water, orange juice, brown sugar, molasses, zests, and cloves to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, uncovered, 20 minutes, then discard zests and cloves.
• While syrup simmers, heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then brown bread slices on both sides in 3 batches, adding 1 tablespoon butter per batch.
• Peel and coarsely grate apples. Arrange 4 bread slices in 1 layer in a buttered 2-quart shallow baking dish. Top with one third of apples, cheese, and pine nuts. Repeat layering twice with remaining bread, apples, cheese, and pine nuts. Pour syrup evenly over top and dot with remaining tablespoon butter, cut into bits.
• Bake pudding in middle of oven until puffed and golden brown, about 40 minutes. Serve warm.

HERB & APPLE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes in a single layer on a sheet pan and bake for 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the butter in a large (12-inch) saute pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until starting to brown. Stir in the onion, celery, and apple and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
• Meanwhile, beat the eggs, cream, chicken stock and 1 1/2 cups of the cheese together in a very large mixing bowl. Add the bread cubes first and then the vegetable mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to soak. Stir well and pour into a 2 1/2- to 3-cup gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. (Insert a knife in the middle to check.) Serve hot or warm.

WARM MEXICAN BREAD PUDDING WITH APPLES AND CREAM (CAPIROTADA)

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch glass casserole.
• Melt butter in a saucepan, add bread cubes and stir to coat evenly. Spread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp.
• Remove bread and turn oven temperature up to 400 degrees.
• Combine sugar and water in a saucepan and bring to a boil. Remove from heat. Stir in the cinnamon and set aside.
• In a large mixing bowl, combine apples, walnuts, cream cheese and bread cubes. Drizzle with reserved sugar syrup and mix to evenly distribute. Transfer to prepared pan.
• Bake, uncovered, stirring occasionally, for 15 minutes. Bake an additional 5 minutes, without stirring, until th top is golden brown and crusty and liquid is almost gone.
• Serve warm with pitchers of crema or cream for adding at the table.