Prep 25 mins
Cook 30 mins
Got this recipe from the Panera Bread web site. I love bread pudding and always looking for great recipes. I haven't made it yet but wanted to store it here.
- 4 tablespoons unsalted butter
- 1⁄2 loaf cinnamon, raisin white bread torn into bite-size pieces
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup pecan halves
- 1 orange, juice and zest of, large
- 1⁄4 cup apple cider
- 1 tablespoon vanilla extract or 1 tablespoon rum
- 8 small baking apples, peeled, cored and thinly sliced (Fuji, Gala or Granny Smith)
- 1⁄2 cup apples, quince or 1⁄2 cup blackberry jam or 1⁄2 cup jelly
- Preheat oven to 400 degrees.
- Melt the butter in a medium saucepan over medium heat.
- Add the bread and cook for 2 to 3 minutes, or until well coated.
- Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
- Cook an additional 2 to 3 minutes until a sauce begins to form.
- In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
- Bake 30 to 40 minutes, or until bubbly.
This certainly wasn't the kind of bread pudding I'm used to, but that didn't detract from it's great taste! I did substitute 3/4 of a 1-pound loaf of nutty, whole grain bread for the cinnamon swirl kind, then added 2 teaspoons of ground cinnamon & a cup of dark raisins to help make up for the intended bread's flavor! Also used a blackberry jam! Absolutely wonderful combo of flavors! Thanks for sharing the recipe! [Made & reviewed during this Spring's Pick A Chef event]
Boy this is a tasty dessert! To me not really a bread pudding, since there's no egg or milk in it, but delicious just the same. The orange juice gave this a fresh flavor that worked well with the other ingredients. Thanks for sharing this great recipe! Made for Spring Pick-A-Chef 2011