The Freshman Cook: Apple Bread Pudding w/Vanilla Sauce

Apple Bread pudding is this weeks fruit inspired dessert. Bread Pudding has long been a favorite of mine, and adding the apples definitely brings it up a notch! Comfort Food at it’s best.!!

Apple Bread Pudding

3 cups Whipping Cream

4 tablespoons unsalted Butter

1 1/2 teaspoons Ground Cinnamon

1/2 cup + 1 tablespoon Sugar

pinch Salt

8 slices French Bread

3 eggs

2 Granny Smith Apples

1/2 cup Golden Raisins

Preheat your oven to 350 degrees.

Pour the whipping cream into a saucepan.

Put the heat on low.

Add the butter.

Add 1 teaspoon of butter.

Add 1/2 cup sugar and pinch of salt.

Heat until the butter melts.

Using a 2 quart baking pan, butter the pan.

Tear the slices of bread into bite size pieces, 

and place them in the baking dish. They should not be

all the same size. This is a rustic dessert. It should

look homemade!

Place all the pieces in the pan.

Go bake to your sauce on the stove. Using a whisk,

mix the ingredients together. The butter should be

melted by now. Mix to make sure the cinnamon

is fully mixed, and not in clumps.

Pour the saucepan of cream over the bread in the baking dish.

Let the sauce and bread sit for a few minutes, but push 

down any pieces of bread that want to pop up

and not stay submerged.

Put the three eggs in a bowl,

and whisk them like you would for 

scrambled eggs. (Not real hard, but enough so the

whites and eggs are together)

Pour the eggs in the bread and cream mix. Stir it in.

Peel the apples.

 Core the apples with a corer, or cut around the core

as I did. You will end up with 4 quarters from each 

apple. Then slice the quarters.

Cut each quarter into 4 pieces.

Here are all your apples.

Sprinkle the apples and raisins over the mix in the pan.

Push the apples and raisins down into the mix.

We need to make a water bath to cook the bread 

pudding. To do that, place the baking dish with the

bread pudding in it inside a larger dish. The larger dish

has to have enough room to hold water.

 Pour water in to the larger pan so that it surround the smaller pan,

and pour it so that it is within 1″  of the top.

In a small bowl mix together the 1 tablespoon of sugar

and the 1/2 teaspoon of cinnamon.

Thoroughly mix.

Sprinkle the mix over the top of the bread pudding.

Bake for 40 -60 minutes. To test, slide a knife in to the center.

If it comes out clean~it is done.

Vanilla Sauce

1 tablespoon Cornstarch

2 tablespoon Butter

1/2 cup Sugar

1 cup Boiling Water

1teaspoon Vanilla

Boil water in a different pan or tea kettle.

In a saucepan, add sugar and cornstarch.

Add the boiling water to the pan.

Simmer for 5 minutes, then add butter and vanilla. 

Turn heat up to medium. Let heat until sauce thickens.

Pour sauce over bread pudding for a delicious treat.


Thanks for joining me today!

I hope you enjoyed all of our fruit inspired dishes.

Next week I will be featuring some of my

Las Vegas Favorites!

See you tomorrow!

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