Best 6 Grammas Apple Bread Pudding Recipes

APPLE PIE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter a 9-inch pie plate; set aside.
• In a large bowl, whisk together cream, milk, and eggs. Add brioche and gently toss to coat. Set aside at room temperature for 30 minutes to soak.
• Meanwhile, melt butter in a medium saucepan over medium heat. Remove from heat and add granulated sugar, brown sugar, vanilla, spices, and salt; stir until smooth and well combined. Add apples and toss to coat.
• Gently fold apple mixture into the bread mixture until well combined. Spoon bread and apple mixture into prepared pie plate, then pour remaining liquid over top just to fill to the edge of the dish (you may not use all of it). Sprinkle with turbinado sugar, if desired.
• Bake, covered with parchment-lined foil, for 45 minutes (with a parchment-lined baking sheet placed at the bottom of the oven to catch drips). Uncover and continue to bake until bread pudding is golden brown and set in the center, 30 to 35 minutes more. Let sit on a wire rack 10 to 20 minutes before serving with ice cream. Bread pudding is best served warm, but can be kept refrigerated, tightly covered, up to 3 days.

GRANDMA DAVIDSON'S BAKED APPLE PUDDING

Steps:

• Preheat oven to 400°. In a large bowl, mix the first five ingredients. Add milk; stir just until blended. Fold in apples. Transfer to a greased 2-1/2-qt. deep baking dish. Dot with butter., Pour boiling water over top. Bake, uncovered, 40-45 minutes or until golden brown. Let stand 15 minutes before serving. If desired, serve with ice cream.

GRANDMA'S APPLE BREAD

Steps:

• In a large bowl, combine the flours, sugar, baking powder, cinnamon, baking soda and salt. In another bowl, whisk the egg, apple juice, applesauce and oil until smooth. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

APPLE BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.

GRAMMA'S APPLE BREAD PUDDING

Steps:

• Preheat oven to 350* F.
• Grease a 7x11" baking dish.
• In a large bowl, combine bread, raisins, and apples. I.
• n a small saucepan over med. heat, combine 1 cup brown sugar, 1-3/4 cup 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 teaspoons vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread. Bake for 40-60 min., or until center is set and apples are tender.
• While pudding is baking, mix together sugar, brown sugar, milk, and margarine in a saucepan. Bring to a boil, then remove from heat, and stir in vanilla.
• Serve over bread pudding.

GRANNY SMITH APPLES AND GINGER BREAD PUDDING WITH VANILLA BEAN CREME ANGLAISE AND CREME FRAICHE WHIPPED CREAM

Steps:

• Preheat the oven to 325 degrees F.
• For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
• Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.
• For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency. Remove the cinnamon sticks. Combine the apple-ginger caramel sauce with the bread.
• For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.
• Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving
• To assemble and bake: Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
• Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan. Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
• Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.
• For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined.
• Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm.