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 weβve been doing this blog, weβve never posted a bread pudding.
Iβve had it on the calendar so many times (just waitβ¦trufflesβ¦pumpkinβ¦chickenβ¦Iβm not sure why it hasnβt happened, but when it does, itβll be awesome), but it seems like it always gets bumped. Or I donβt want to make it. Or itβs too hot. Or some kind of lame excuse.
Well, no more excuses, I just wanted to share this recipe while youβre still craving apples. (You are still craving apples, and things made with apples, and bread, and pudding, and caramelβ¦.arenβt you? . . . Good. Me too.)
INGREDIENTS :
8 cups bread, cubed
3 medium apples, peeled, cored and chopped
4 eggs
1 cup vanilla yogurt
1 cup milk
2 tsp cinnamon, divided
Β½ tsp nutmeg
Β½ c sugar + 2 Tbsp
Β½ cup raisins
Sauce :
1 cup Unsalted Butter
1 cup Heavy Cream
1 cup Brown Sugar
INSTRUCTIONS :
Preheat oven to 350Β°.
Spray a 9Γ13 baking dish with cooking spray.
In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and Β½ 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 theyβre dry but not toasted.
* You can make this the night before and pop it in the oven for breakfast β it actually gets better if it sits overnight!