APPLE BREAD PUDDING WITH CARAMEL SAUCE RECIPES

Name: Apple Bread Pudding with Caramel Sauce
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 16 servings (1-3/4 cups sauce).
Ingredients: 3/4 cup butter, cubed; 4 cups chopped peeled tart apples (about 4 medium); 2 cups sugar; 1/2 cup raisins; 1/2 cup chopped walnuts; 3 teaspoons ground cinnamon; 2 teaspoons vanilla extract; BREAD PUDDING:; 6 large eggs; 2-1/2 cups 2% milk; 1-1/2 cups plus 2 tablespoons sugar, divided; 1 cup heavy whipping cream; 1-1/2 teaspoons vanilla extract; Dash ground nutmeg; 1 loaf (1 pound) French bread, cut into 1-inch cubes; CARAMEL SAUCE:; 1 cup sugar; 1/4 cup water; 1 cup heavy whipping cream; 2 tablespoons butter

APPLE BREAD PUDDING WITH CARAMEL SAUCE RECIPE: HOW TO …

Apple Bread Pudding with Caramel Sauce Recipe: How to … image

This apple bread pudding with caramel sauce has been in my life for a long time. It's a family fave and always on my buffet when I put together a brunch. It's also special enough for dinner dessert. —Cleo Gonske, Redding, California

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 30 minutes

Prep Time 50 minutes

Cook Time 40 minutes

Yield 16 servings (1-3/4 cups sauce).

Number Of Ingredients 20

Ingredients

3/4 cup butter, cubed
4 cups chopped peeled tart apples (about 4 medium)
2 cups sugar
1/2 cup raisins
1/2 cup chopped walnuts
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
BREAD PUDDING:
6 large eggs
2-1/2 cups 2% milk
1-1/2 cups plus 2 tablespoons sugar, divided
1 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
Dash ground nutmeg
1 loaf (1 pound) French bread, cut into 1-inch cubes
CARAMEL SAUCE:
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
2 tablespoons butter

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.

Nutrition Facts : Calories 606 calories, FatContent 27g fat (15g saturated fat), CholesterolContent 149mg cholesterol, SodiumContent 312mg sodium, CarbohydrateContent 87g carbohydrate (68g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE | RECIP…

Apple Bread Pudding with Caramel Dessert Sauce | Recip… image

More Recipes from Kelsey Nixon:Slow-Cooker Pecan PieNo-Bake Pumpkin PieKelsey Nixon’s Slow Cooker Pulled Pork (5 Meals, 1 Slow Cooker)

Provided by The Rachael Ray Staff

Number Of Ingredients 25

Ingredients

Nonstick cooking spray or butter
for greasing
2 cups heavy cream
2 cups whole milk
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon vanilla extract
9 large egg yolks
3 1/2 cups Granny Smith apples
peeled and chopped
3/4 cup pecans
chopped and toasted
1 medium loaf challah bread (preferably stale)
cut or torn into 1-inch pieces (about 10 cups)
Vanilla ice cream
for serving
3/4 cup sugar
1/2 cup (1 stick) unsalted butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch salt

Steps:

Grease the crock of a large slow cooker with cooking spray or butter
In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks
Set aside
Add the cubed apples, pecans and cubed bread to the slow cooker crock and toss to combine
Pour the custard over the bread and apple pieces
Carefully toss to coat, making sure that the cubed bread is submerged in the custard
Let stand to allow the bread to soak up the custard, 10-15 minutes
Cook on high for 3 hours
Remove the crock from the slow cooker and let cool
For the sauce, combine the sugar, butter, buttermilk and corn syrup in a heavy-bottomed saucepan
Bring to a boil over medium-high heat and cook for 1 minute
Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon
The sauce will thicken as it cools
Drizzle Caramel Dessert Sauce over the bread pudding
Serve with extra sauce and vanilla ice cream

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CARAMEL APPLE BREAD PUDDING RECIPE: HOW TO MAKE IT

Tender, sweet pudding with delicious apple pieces, spices and a luscious low-fat caramel topping make a rich-tasting comfort dish without all the fat. Yum! —Michelle Borland, Peoria, Illinois
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Reviews 4.8
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Calories 187 calories per serving

In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.

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APPLE BREAD PUDDING WITH CARAMEL SAUCE RECIPE: HOW T…

This apple bread pudding with caramel sauce has been in my life for a long time. It's a family fave and always on my buffet when I put together a brunch. It's also special enough for dinner dessert. —Cleo Gonske, Redding, California
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 30 minutes
Category Desserts
Calories 606 calories per serving

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.

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Reviews 5
Total Time 1 hours 25 minutes
Category dessert

In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.

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CARAMEL APPLE BREAD PUDDING RECIPE: HOW TO MAKE IT

In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.

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Caramel apple bread pudding is the most comforting fall dessert.
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Preheat oven to 350 degrees F. Spread challah cubes on a large baking sheet and bake until the bread is toasted, about 10 minutes. Whisk together milk, eggs, vanilla, cream, granulated sugar and cinnamon. Soak toasted bread cubes in the milk and egg mixture. Melt butter in large skillet over medium heat. Sauté apples with brown sugar and 1/4 cup caramel until tender and bubbly. Mix most of apple pieces into bread-custard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apples atop bread pudding. Bake for 45 minutes to 1 hour. Drizzle with more caramel sauce.

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APPLE BREAD PUDDING WITH CARAMEL SAUCE RECIPE: HOW T…

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.

See details

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From foodnetwork.com
Reviews 5
Total Time 1 hours 25 minutes
Category dessert

In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.

See details

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In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.

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