Bread Pudding with Apples & Cranberries

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by: momma






I must admit to total ignorance of the treasure that is bread pudding until just a few short years ago…. I had always thought something along the lines of “bread pudding?? uggggghhhhh – sounds dry and BORRRRRRRING!!” Then one day at work, we had a pot luck (we had a LOT of those :-D ) and someone brought in a pan of one of the most scrumptions, delectable concoctions I’d ever had!! When she let me know this was the dreaded bread pudding, I became hooked, for life!!! How could I have been so wrong???? Well, at least now I’ve learned!! There are MANY variations on bread pudding…. the one below is what we’ve come up with that we love to make again and again!! Enjoy!! And in only a few minutes you can whip up a decadent batch of Caramel Sauce to drizzle over the top!! Oh! And by the way, I put cranberries in this since (surprisingly!) many people don’t like raisins, but they DO like dried cranberries!! BUT if your folks like raisins, definitely use them instead!! Prep time: 10 minutes Cook time: 50 minutes Total time: 1 hour Serves: 12 Total cost: $6.40 Cost per serving: $0.54




ingredients

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serves: 12

1/2 c butter, melted (one stick/8 T)

5 large 1½ lb/4 – Granny Smith or other tart, baking apple, peeled, cored and sliced into bite-size pieces

2 T sugar

1 t ground cinnamon

1 loaf French bread, unsliced (white or wheat, non-gluten if you need it and can find it), or 12-16 slices regular bread, torn or cut up

1 package 5-oz dried cranberries (The dollar store has these for —- A dollar!!! Grocery store — $2.99!!) or raisins/dates/figs/prunes/apricots – your choice!!

6 large eggs

1 c sugar

1/4 c packed brown sugar

4 c milk total (can be a combination of milk, half & half, evaporated milk, cream – If you make the caramel sauce recipe, you’ll have some evaporated milk left over…can be used in this)

1 t vanilla

ground nutmeg (optional)

powdered sugar (optional)

Nutrition Facts
Bread Pudding with Apples & Cranberries

Servings Per Recipe: 12

Amount per Serving

Calories: 461

  • Total Fat: 16.7 g
  •     Saturated Fat: 9.6 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 135.4 mg
  • Sodium: 305.9 mg
  • Total Carbs: 68.8 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 41.6 g
  • Protein: 12.1 g
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preparation

1.  Preheat oven to 350º F.

2.  Over medium heat, melt the butter in a large heavy skillet. Stir in the sugar and cinnamon. Add the apple slices. Cook and stir until tender. Remove from heat.

3.  Spray a 9×13 pan with cooking spray. Tear the French bread into smallish pieces (about 1×2″ – 2×2″ chunks. Make a single layer in the pan.

4.  Spoon the cooked apples, butter and spices over the bread layer.

5.  Sprinkle the cranberries evenly over the apples.

6.  Add another layer of torn bread pieces over the apples and cranberries.

7.  In a large bowl, stir or whisk the eggs until mixed, but don’t beat. Stir in the sugars, then the milk(s) and vanilla. Mix well.

8.  Pour gently over the bread, pressing the bread down gently if it tries to float in the milk.

9.  Sprinkle with nutmeg, if desired.

10.  Bake at 350º F for 50 minutes. Check at around 40 minutes. If it’s browning enough at that point, cover loosely with foil. At 50 minutes, the center should be fairly solid. If not solid yet, bake another 10 minutes.

11.  Remove and cool on rack. Sprinkle with optional powdered sugar. Can be served warm or at room temperature. Serve with warm caramel sauce on top and enjoy your bread pudding!! Refrigerate leftovers.

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