My husband has been asking me for a while now to make him an apple bread pudding, but I kept forgetting...(I'm usually into more complicated desserts). Finally, last Friday I remembered, and made him what he asked.
This Apple and Raisins Bread Pudding is such a humble and simple dessert yet so delicious. Did I mention, easy to make? I was so surprised when sharing this dessert with a friend, I was asked for the recipe, (some people know how to appreciate the simpler things in life...) so, here it is.
Chopped apples, cubed bread, raisins, cinnamon, and egg sauce.... baked together for a soft and delicious apple dessert. To serve, cut into squares and top with warm caramel sauce. Easy and delicious! Also great for a Sunday brunch.
3 tbsp. butter
4 cups chopped apples (4-5 apples)
1/2 cups golden yellow cane sugar (or brown sugar)
5 cups cubed bread
1/2 cup raisins, soaked and drained
1-1/2 cups milk
1/4 cup whipping cream (heavy cream)
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 cup butter
1 cup golden yellow sugar (or brown sugar)
1 cup whipping cream
1 tsp. rum extract
Spread butter into a 9 inch x 13 inch baking dish. Spread the chopped apples into the pan; sprinkle 1/4 cup of sugar on top. Bake at 350 for 15-20 minutes or until apples have softened and the liquid has been absorbed. Stir once through for even baking.
Place bread into a large bowl; add the drained raisins; stir to mix.
In a medium bowl, whisk together eggs, the remaining 1/4 cup of sugar, milk, cream, vanilla extract and cinnamon. Pour over bread and raisins; stir gently with a spatula to mix. Let stand for 5-10 minutes or until bread is softened.
Remove baking pan from the oven and pour mixture on top of apples; stir gently to mix all together.
Reduce heat to 325° and bake uncovered for 35-40 minutes or until a knife inserted near the center comes out clean.
Serve warm with a couple of tablespoons of warm caramel sauce drizzled over individual servings.
Makes: 8 servings
To make the sauce:
In a small saucepan, melt butter. Stir in sugar until smooth, about 2 minutes. Add the whipping cream and bring to a simmer, cooking until sauce thickens, for about 5 minutes. Remove from heat and stir in the rum flavouring.
Drizzle while still warm on individual servings of bread pudding.
TIP: Serve it topped with a scoop of cool whip or vanilla ice cream, then drizzle warm caramel sauce on top. Yummy!!
Leia’s Culinary Treasures