Comforting bread pudding made with apple pie filling. Serve it hot and with some vanilla ice cream on top for the ultimate taste experience. Somehow, in the 4 years that we’ve been doing this blog, we’ve never posted a bread pudding.
I’ve had it on the calendar so many times (just wait…truffles…pumpkin…chicken…I’m not sure why it hasn’t happened, but when it does, it’ll be awesome), but it seems like it always gets bumped. Or I don’t want to make it. Or it’s too hot. Or some kind of lame excuse.
Well, no more excuses, I just wanted to share this recipe while you’re still craving apples. (You are still craving apples, and things made with apples, and bread, and pudding, and caramel….aren’t you? . . . Good. Me too.)
8 cups bread, cubed
3 medium apples, peeled, cored and chopped
1 cup vanilla yogurt
1 cup milk
2 tsp cinnamon, divided
½ tsp nutmeg
½ c sugar + 2 Tbsp
½ cup raisins
1 cup Unsalted Butter
1 cup Heavy Cream
1 cup Brown Sugar
Preheat oven to 350°.
Spray a 9×13 baking dish with cooking spray.
In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.
Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.
In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
While the bread pudding is baking, make the caramel sauce.
In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
* If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
* You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!