~ New Recipe Alert ~
So, I am completely and utterly in love with fall. Not only is the weather great, but the food is amazing! There's honestly nothing better than the scent of fall...I mean, can you think of one? Nah, didn't think so! ;)
So, I am completely and utterly in love with fall. Not only is the weather great, but the food is amazing! There's honestly nothing better than the scent of fall...I mean, can you think of one? Nah, didn't think so! ;)I have been craving chili's, soups, stews - really anything and everything that screams fall! (Last week I made a pumpkin and apple bisque that was dEE-lish!!) But, this week I really wanted to do something sweet... and what's more mouthwatering than Bread Pudding?
Uh, maybe APPLE BREAD PUDDING!
6 cups or 1 loaf of Apple Fritter Bread, cubed
{I found this in my Walmart's bakery section, but cinnamon raisin bread would work just as well!}
2 Granny Smith apples, peeled and cubed
1 cup of White Raisins
2 cups of Heavy Cream
1 cup of Milk (whichever % you have on hand)
1 cup of Apple Juice
4 Large Eggs
1 cup of Light Brown Sugar
2 tbsp of Unsalted Butter, melted
1 tsp of Vanilla Extract
1/2 tsp of Apple Pie Spice
1/2 tsp of Salt
Whipped Cream and Toasted Walnuts
{Toppings}
In a large bowl, beat eggs - add cream, milk, juice, sugar, vanilla, spices and salt - mix well - add bread, apples and raisins - pour into a greased baking dish and cover with plastic wrap - place in refrigerator until bread has soaked up most of liquid (30 mins- 1 hour).
Preheat oven to 350 - when it comes to temperature, remove plastic wrap and place your dish in the center of your oven - bake for 1 hour, or until the top is brown and the center has set.
{Remember, if you use your convection setting the baking time will need to decrease. I'd start checking after about 40 mins.}
Let the pudding cool for about 10 mins before serving. Top with a fresh dollop of whip cream and toasted walnuts.
{I found this in my Walmart's bakery section, but cinnamon raisin bread would work just as well!}
2 Granny Smith apples, peeled and cubed
1 cup of White Raisins
2 cups of Heavy Cream
1 cup of Milk (whichever % you have on hand)
1 cup of Apple Juice
4 Large Eggs
1 cup of Light Brown Sugar
2 tbsp of Unsalted Butter, melted
1 tsp of Vanilla Extract
1/2 tsp of Apple Pie Spice
1/2 tsp of Salt
Whipped Cream and Toasted Walnuts
{Toppings}
In a large bowl, beat eggs - add cream, milk, juice, sugar, vanilla, spices and salt - mix well - add bread, apples and raisins - pour into a greased baking dish and cover with plastic wrap - place in refrigerator until bread has soaked up most of liquid (30 mins- 1 hour).
Preheat oven to 350 - when it comes to temperature, remove plastic wrap and place your dish in the center of your oven - bake for 1 hour, or until the top is brown and the center has set.
{Remember, if you use your convection setting the baking time will need to decrease. I'd start checking after about 40 mins.}
Let the pudding cool for about 10 mins before serving. Top with a fresh dollop of whip cream and toasted walnuts.
This recipe is perfect for setting a fall mood at any dinner's end and is even elegant enough to serve at your holiday get-togethers!
{Tip: For a more Christmas feel, replace white raisins with dried cranberries and toasted walnuts with sugared pecans!!}
Happy Baking!
Happy Baking!
Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
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