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Apple-Nut Bread Pudding

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Apple-Nut Bread Pudding Recipe

Turn odds and ends around the pantry into a lovely, comforting dessert or extra-special breakfast. We recommend serving this pudding warm, with a light gilding of unsweetened whipping cream and a sprinkle of cinnamon or maple sugar. Or serve it with crème anglaise (recipe below), as pictured above.

At a glance

Prep
Bake
Total
Yield
9 to 12 servings
Nutrition information

Ingredients

Choose your measure:

Pudding

  • 4 1/2 cups 3/4" bread cubes, from stale bread
  • 3 large eggs
  • 1 1/4 cups milk or light cream
  • 1/4 cup boiled cider or apple juice concentrate
  • 2 teaspoons vanilla extract
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons Apple Pie Spice
  • 1/2 cup raisins or dried cranberries
  • 1 1/2 cups diced unpeeled apple
  • 3/4 cup chopped walnuts, lightly toasted
  • 2 tablespoons butter, melted

crème anglaise

  • 2 cups whole milk or half and half, divided
  • 1/2 vanilla bean, slit lengthwise
  • 1/2 to 3/4 cup sugar, to taste
  • 1/2 teaspoon salt
  • 6 large egg yolks (1/2 cup)

Instructions

  1. Preheat the oven to 325°F. Generously butter a 9" square baking dish.
  2. To make the pudding: Place the bread cubes in a large bowl. Beat together the eggs, milk or cream, boiled cider or apple juice concentrate and vanilla plus the brown sugar and spice; pour over the bread and stir.
  3. Add the raisins or cranberries, apples, and nuts. Stir and transfer to the prepared pan. Drizzle the melted butter over the top.
  4. Bake for 35 minutes, or until no liquid shows when you tilt the pan; the pudding will appear firm. Remove the pudding from the oven and serve warm, or refrigerate until ready to serve and reheat.
  5. To make the crème anglaise: Pour 1 1/2 cups of the milk or half and half into a medium-sized saucepan with the vanilla bean, sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.
  6. In a medium-sized heatproof bowl, whisk together the egg yolks and remaining milk. Ladle half of the hot milk into the yolk mixture, whisking constantly.
  7. Return the yolk mixture, to the saucepan, stirring to keep the sauce moving on the bottom of the pan. Return just barely to a simmer, checking the sauce frequently. DO NOT let it boil; if you do, yolks will curdle and the sauce will be lumpy. To test the sauce, pick up the spoon and run your finger through it. When it leaves a clean track, take the sauce off the heat.
  8. Immediately pour the sauce through a strainer into a bowl set over a bowl of ice; the chilled bowl will help stop the cooking process. Scrape the pulp from inside the vanilla bean and add it to the strained sauce, if you like.
  9. Once the sauce is cool, cover and refrigerate. Use within three days.

Nutrition Information

  • Serving Size 130g
  • Servings Per Batch 9
Amount Per Serving:
  • Calories 287
  • Calories from Fat 111
  • Total Fat 12g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 72mg
  • Sodium 130mg
  • Total Carbohydrate 39g
  • Dietary Fiber 2g
  • Sugars 27g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.