Best 6 Individual Apple Bread Puddings With Spiced Ice Cream 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.

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.

INDIVIDUAL RASPBERRY BREAD PUDDINGS

Steps:

• For the bread pudding: Preheat the oven to 375 degrees F. Grease eight 6-ounce ramekins
• with the butter and coat with the granulated sugar. Place the prepared ramekins on a baking sheet.
• Cut the brioche loaf into cubes. Set aside.
• Whisk together the eggs, egg yolks, brown sugar, cream, half-and-half and vanilla in a large bowl until well combined.
• Toss the bread cubes into the egg mixture. Place a large spoonful of bread batter into the bottom of a ramekin, top with 2 to 3 berries (slightly push them into the mixture), then top with more batter and finally more raspberries. Repeat with the remaining ramekins.
• Bake until the bread pudding has a slight bounce to it, 20 to 25 minutes.
• Meanwhile, for the sweet cream: Combine the heavy cream, granulated sugar and vanilla in a cold large bowl and whisk until you achieve stiff peaks. Place in the fridge to keep cool.
• Remove the bread puddings from the oven and let them cool down for a few minutes. Serve with a dollop of sweet cream.

"THE PROOF IS IN THE PUDDING" BREAD PUDDING WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Slice bread into small cubes, add to a medium bowl and toss with the melted butter. Add the raisins, chocolate chips and raspberries and stir to distribute.
• In a medium bowl combine the eggs, whole milk, condensed milk, sugar and vanilla together until well mixed. Pour over the bread mixture and press down gently to help the bread absorb the egg mixture.
• Transfer the bread mixture into a large oven proof dish and bake in the preheated oven for about 45 minutes or until the top springs back when touched. Remove from the oven and lightly sprinkle with the rum. Carefully ignite with kitchen lighter or a long kitchen match. Serve in individual bowls with a scoop of vanilla ice cream on top.

APPLE BREAD PUDDING

Steps:

• Place half of the bread cubes in a greased 11x7-in. baking dish. Spoon applesauce over bread; sprinkle with nutmeg. Top with remaining bread. In a bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread. Sprinkle with cinnamon. Bake, uncovered, at 325° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping if desired.

APPLE BREAD PUDDING

Steps:

• Preheat 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. Saute apples until tender, 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine.
• Whisk together sugar, cinnamon, and salt 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 oven to 325 degrees F (165 degrees C).
• Bake pudding until bread has absorbed custard and is set, about 50 minutes.