Apple Bread Pudding With Vanilla Butter Sauce
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1064.65 ml French bread, cut into cubes
- 78.78 ml raisins
- 591.47 ml apples, peeled and sliced
- 236.59 ml brown sugar, packed
- 414.03 ml half-and-half cream
- 59.14 ml butter (no subs)
- 4.92 ml cinnamon
- 4.92 ml vanilla
- 2 large eggs, beaten
-
VANILLA BUTTER SAUCE
- 118.29 ml white sugar
- 118.29 ml brown sugar
- 118.29 ml half-and-half cream
- 118.29 ml whipping cream (unwhipped)
- 236.59 ml butter (no subs!)
- 9.85 ml vanilla
directions
- Set oven to 350 degrees.
- Butter an 11 x 7-inch baking dish.
- In a large bowl, combine bread cubes, raisins and apples.
- In a small saucepan over medium heat, combine 1 cup brown sugar, 1-3/4 cups half and half cream and 1/4 cup butter.
- Cook and stir until butter melts and the mixture is well blended (it does not have to boil).
- Pour over bread mixture in the bowl.
- In a small bowl, combine cinnamon, 1 teaspoon vanilla and eggs.
- Pour the bread mixture into the prepared baking dish, and drizzle egg mixture on top.
- Bake for about 40-45 minutes, or until the center is set, and apple are tender.
- Serve with warm vanilla sauce.
- To make vanilla sauce: Combine white sugar, brown sugar, half and half cream, whipping cream and butter in a saucepan; bring to a boil and simmer for 4 minutes, or until slightly thickened.
- Remove from heat, add in vanilla; mix to combine.
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Reviews
-
Mmmm, rich and yummy pudding! This was bit heavy on bread, next time I will maybe change the ratio of bread and apples, to have more apples in it. I will also mix the egg into the pudding next time, not just drizzle on top, it did form some eggy crust on top. I would not halve the amount of butter sauce but I did halve the butter in it. Might leave it out alltogether, next time, but then it wouldn't be butter sauce anymore, would it? I love using butter in my cooking, but not in great quantities. All in all this was very yummy and we really enjoyed it.