APPLE PUDDING CAKE RECIPE RECIPES

Name: Caramel Apple Bread Pudding
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 1 cup unsweetened applesauce; 1 cup fat-free milk; 1/2 cup packed brown sugar; 1/2 cup egg substitute; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 5 cups cubed day-old bread; 1/2 cup chopped peeled apple; 1/2 cup fat-free whipped topping; 1/2 cup fat-free caramel ice cream topping

CARAMEL APPLE BREAD PUDDING RECIPE: HOW TO MAKE IT

Caramel Apple Bread Pudding Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 cup unsweetened applesauce
1 cup fat-free milk
1/2 cup packed brown sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
5 cups cubed day-old bread
1/2 cup chopped peeled apple
1/2 cup fat-free whipped topping
1/2 cup fat-free caramel ice cream topping

Steps:

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.

Nutrition Facts : Calories 187 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 201mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

APPLE BOURBON BUNDT CAKE RECIPE - NYT COOKING

Apple Bourbon Bundt Cake Recipe - NYT Cooking image

One of my favorite pie alternatives is bundt cake. A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm. Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days.

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 10 to 12 servings

Number Of Ingredients 18

Ingredients

2 sticks unsalted butter 226 grams, at room temperature, plus more to grease pan
2 1/2 cups all-purpose flour 315 grams, plus more to dust the pan
3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey
1/2 cup (90 grams) candied ginger, chopped
1 3/4 cup (330 grams) light brown sugar
4 large eggs, at room temperature
2 teaspoons (8 grams) baking powder
1 teaspoon (5 grams) baking soda
1 1/2 teaspoons (3 grams) ground cinnamon
1 teaspoon (5 grams) fine sea salt
1/2 teaspoon grated nutmeg
1 cup (227 grams) sour cream
1 tablespoon (15 grams) vanilla extract
1 1/2 teaspoon (5 grams) finely grated lemon zest
2 medium Granny Smith apples about a pound, 454 grams, peeled, cored, and coarsely grated
1 cup (120 grams) finely chopped, toasted pecans
1/2 cup (100 grams) granulated sugar
Juice of 1/2 lemon (20 grams)

Steps:

Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

Nutrition Facts : @context http//schema.org, Calories 565, UnsaturatedFatContent 13 grams, CarbohydrateContent 68 grams, FatContent 28 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 13 grams, SodiumContent 379 milligrams, SugarContent 45 grams, TransFatContent 1 gram

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CARAMEL APPLE BREAD PUDDING RECIPE: HOW TO MAKE IT

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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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