Tag Archives: bread pudding

Apple Bread Pudding

I found this recipe this week in a Taste of Home magazine.  I would never eat bread pudding as a kid, but as an adult, I have formed a small addiction to it.  I love it and anywhere I go that might have it on the menu for dessert, I order it.  So when I saw this recipe for an apple bread pudding with a caramel drizzle over it, I knew it would be on the menu this fall.  This morning I made an entire 9×13 pan and realized that I was going to need to find someone to share it with.  No one in my house will eat this, don’t ask me why…I live with a bunch of freaks.  So I called my BFF and invited myself and my bread pudding over for brunch.  We had pudding, coffee and good talk, a perfect way to spend a rainy Saturday morning.  Enjoy!

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Apple Bread Pudding with Caramel Drizzle

3/4 cup butter

4 cups chopped peeled tart apples (I used Honeycrisp)

2 cups sugar

3 t. cinnamon (I might have used 3 Tablespoons, I tend to over dose on the spices)

2 t. vanilla extract

Preheat the oven to 350 degrees.  Spray a 9×13 pan.  In a large skillet, mix together the butter, apples, sugar and cinnamon.  Bring to a boil, stirring constantly.  Reduce heat, simmer uncovered until apples are tender, stirring occasionally.

6 eggs

2 1/2 cups milk

1 1/2 cups sugar

1 cup heavy cream

dash of nutmeg (Again, I tend to be very liberal with my dashes)

1 loaf of almost stale bread (recipe called for french loaf, I just used plain white bread)

For bread pudding, whisk eggs, milk, sugar and nutmeg until blended.  Stir in bread crumbs and apple mixture.  Transfer to a greased 9×13 pan.  Bake uncovered for 45-55 minutes, until a knife comes out clean in the middle.  I just used a jar of ice cream caramel to drizzle over each individual serving.  Serve warm, it’s soooo good.  Transfer left overs into the refrigerator, when ready to eat, just microwave for a few seconds until hot again and enjoy all over again!

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Drunken Bread Pudding

This recipe is awesome!  I could have eaten the entire dish myself.  But I didn’t (well, almost).  I made this for dessert when my parents came for dinner tonight.  I’ve been on a bread pudding kick lately, getting it at any and every restaurant that has it on the menu.  And I’m not sure why I have been craving this specific dessert.  Growing up, my mom would make her own version of this somewhat regularly, but I wouldn’t eat it.  I don’t remember if I just didn’t like it or if I thought it looked mushy or what.  But I love it now.  The actual bread pudding is pretty basic.  Out of all the recipes I have seen over the years, the following is pretty standard.  It’s the fabulous sauce that goes on top of this one that takes this from plain bread pudding to pure, sweet awesomeness!  Try it, I promise you’ll thank me.

Drunken Bread Pudding:

4 cups of bread torn into cubes

2 eggs

2 T. melted butter

2 1/2 cups milk

2 cups sugar

1/2 cup chopped pecans

Preheat oven to 325.  Place bread pieces into a 9″ baking dish, keeping the pieces tight together.  Beat eggs, butter, milk and sugar together.  Pour over bread.  Sprinkle pecans on top.  Bake for about one hour, or until golden brown.

Drunken Pudding Sauce:

1 stick of butter

1/2 cup heavy whipping cream

1/2 cup sugar

1/3 cup jack daniels whiskey

Combine all in a saucepan.  Stir constantly over low heat until mix reaches a low boil.  Continue cooking about 2 minutes.  Remove from heat and set aside.  Serve on individual servings of the pudding.

Completely fabulous!  I think I ate half the dish tonight, with my dad eating the other half.  You could add raisins and/or cinnamon to the pudding, but I’m not into raisins.  You could also leave off the nuts if you are allergic or just don’t like them.  Enjoy!