Wednesday, March 23, 2011

Cinnamon-Apple Bread Pudding with Caramel Sauce

My husband loves bread pudding.  So I came up with this ultra decadent recipe that will definitely make you feel like you have indulged in something sinful.   Use your desired bread for the bread pudding such as stale white bread, croissants, cinnamon raisin bread or even day old cinnamon rolls for this recipe.   If you decide to use my type of bread read the new few steps, otherwise skip down three more steps until you see the title "Making the bread pudding".

I first started by making cinnamon/brown sugar biscuit bites.
I used two cans of Pillsbury Grands biscuits
1/2 cup of melted butter/margarine and brown sugar mixed in a bowl
1/2 cup of white sugar and 1tsp of powdered cinnamon mixed in a bowl.

Cut each round biscuit into equal four pieces. Then in a ziploc bag or large bowl, toss the cut biscuits with the sugar/cinnamon mixture.

Pour the brown sugar/melted butter mixture on top of all the coated biscuits.  Spread the biscuit bites on a greased cookie sheet and bake until the biscuits are cooked through. About 10-15 minutes at 350 degrees.   I did this a few days ahead before making the bread pudding.

*Stale bread(s) work best for bread pudding.

Making the Bread pudding: 

Butter a baking dish (9x13).  Rip apart your desired bread for the pudding and place on a even layer in the baking dish.

In a mixing bowl make your custard by beating together:
1 can condense milk
1 cup milk
3 eggs
1 tsp cinnamon powder

Pour the custard over the bread in the baking dish.  Press your bread down and make sure most of it is is under the custard.  Allow the bread to soak some of the custard by letting it sit.  I allowed it to soak for about 15 minutes before baking. 

I decide to garnish my pudding with fresh diced apple.  I diced one large Fuji apple that I cored and peeled.  You can use raisins, any dried fruit, canned fruit (drained) or fresh fruit, nuts (etc) as well.  You can make the dish your own by adding what you like.  I have a son that does not like nuts and raisins. So apples were my best bet.   

Scatter diced apples (or desired toppings mentioned above) on top of bread pudding and allow some to get down into the custard.

Sprinkle bread pudding with a light dusting of cinnamon powder and dot bits of butter.

 Bake at 350 degrees for  of 45 to 1 hour  or until custard is set. 

The Caramel Sauce
1 cup sugar (brown or white)
1/3 cup water
1 1/2 cups heavy cream or half and half
3-4 tbs butter 1/2 teaspoon pure vanilla extract

      Cook sugar and water in  pan until sugar turns brown (careful not to burn).  Add vanilla extract, butter and heavy cream or half and half.  Stir well and serve with pudding. 

       Serve bread pudding warm with warm caramel sauce.  Enjoy.  Serves 6-8 people