Apple Bread Pudding

Apple Bread Pudding Recipe

This recipe calls for all the usual suspects that are found in bread pudding, namely sugar, milk, fresh or dried fruits and some dry bread cubes. I made my apple raisin bread pudding using stale bread that has been sitting on the kitchen counter. The dryness of stale bread is actually an asset in preparing bread pudding, because the dry bread will soak up a good deal of flavor. If you buy a lot of bread and sometimes don't use all of it, this recipe might be helpful for you. It was amazing how fast these little mini loaves of bread pudding disappeared!

Bread pudding to me is a perfect breakfast food, similar to pain perdu, or French toast. I also often enjoy it for le goûter de 4 heures, which in English translates to "4 p.m. snack". As a child, this was my favorite time of the day! My childhood memory of a typical "4 heures" would be a piece of warm baguette with a piece of chocolate, an apple and chocolate milk. If you ask any French kid, that's pretty normal but it doesn't seem to be this way in America. The juice box and supermarket candy bar that most American kids eat (including my little sisters-in-law), definitely don't compare.

Apple Bread Pudding Recipe with Picture

Ingredients

Yields: 8 mini-loaves

2-½ baguettes, diced
6 eggs
1-½ cups granulated sugar
1 teaspoon pure vanilla extract
1-½ cups heavy cream
1-¼ cups milk
2 Fuji apples, peeled, cored and diced
½ teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons potato flour
9 tablespoons unsalted butter, melted, + extra for greasing the molds
½ cup raisins
1 cup cinnamon spiced tea
¼ cup date glazing (see tips)


Directions

Preheat the oven to 375°F.

Place the raisins in a small stainless steel bowl. Pour a hot cup of cinnamon spiced tea over the raisins. Soak the raisins for at least 30 minutes. Drain all the liquid. Set the raisins aside.

In a bowl, mix the apples with the ground cinnamon.

Dice the baguettes into about 1 - ½" cubes. Put the diced bread into a food processor and pulse several times; it's okay if there are remaining chunks of bread. The moisture from the dairy liquid will soften the bread. Transfer into a large mixing bowl. Add the heavy cream and milk. Soak for about 15-30 minutes.

Separate the egg yolks from the whites.

For the custard, beat the egg yolks in a mixing bowl with half the amount of granulated sugar until you get a pale yellow foam; the texture of the egg yolks will be thicker. Add the vanilla extract.

In a separate bowl, sift the potato flour.

Combine the egg yolk mixture and the potato flour. Add the bread mixture and butter. Stir well. Add the apples and raisins.

In another bowl, add salt to the egg whites and whisk for about 2 minutes at a low speed. Add the rest of the granulated sugar, increase the speed of your mixer and keep beating for another 2-3 minutes until it forms stiff peaks. Don't over-beat or the texture will become grainy.

Using a silicone spatula, mix 1/3 of the whipped egg whites into the egg yolk mixture to soften it. Add the rest of the whipped egg whites and gently fold them in to get an airy batter.

Apply a thin layer of butter (approximately 1 tablespoon total) to 6 mini loaf pans, previously lined with a rectangle of parchment paper. Pour in the bread pudding batter; even it out using a spreader. Bake for 5 minutes at 375°F; lower the temperature to 350°F and bake for another 30-35 minutes. The texture of the bread pudding should be very soft and moist.

When you're ready to serve, drizzle the loaves with a little date syrup. Serve warm.

Bon appétit!

Raisin Bread Pudding Recipe with Picture


Tips

The recipe yields 8 loaves made in non-stick mini loaf pans; they're perfect for easy release and quick clean-up.

Similar to other cake recipes, I use potato flour for a lighter, fluffier result.

I infused the raisins in cinnamon spiced tea. I used Tazo brand tea.

Depending on your preference, you can use any dairy products such as heavy cream, half and half or milk.

date syrup picture

I diluted the date syrup with 1-½ tablespoons of water (If you fancy some Calvados (apple-flavored liqueur) flavor, add a drop to the glaze). I bought date syrup at my local market, but you can also find it online. You can also use it in baklava and other Asian and Middle Eastern desserts.

I didn't have any, but you could add toasted sliced almonds to the bread pudding for more crunch.

Apple Raisin Bread Pudding Recipe with Picture

Published By: Jacqueline Pham on February 19, 2010.


Comments

Discussion:
[-] Apple Bread Pudding - Guest-Joanne
Bread pudding is possibly my most favorite dessert. Ever. I didn't try it until last year but who could resist bread covered in sugary custardy heaven? No one. I'm sure. This looks amazing!

Joanne Website Link
[ Posted at 6:28 AM on 2/19/10 | Reply ]
[-] Apple Bread Pudding - Guest-JuTheLittleTeochew
Oh Jackie, they are little treasures!! Golden and beautiful. I'm so looking forward to making these.

Ju (The Little Teochew) Website Link
[ Posted at 8:21 AM on 2/19/10 | Reply ]
[-] Apple Bread Pudding - Guest-Natasha5StarFoodie
Yum! I would love that scrumptious apple bread pudding for my breakfast right now or for a decadent afternoon snack to share with my daughter!

5 Star Foodie Website Link
[ Posted at 8:41 AM on 2/19/10 | Reply ]
[-] East Village Corner - Guest-Melanie
Very beautiful photos and recipe. I love the way you use Tazo tea by soaking the raisins in it for a spicy taste. YUM!

Melanie Website Link
[ Posted at 4:04 PM on 2/19/10 | Reply ]
[-] Apple Bread Pudding - Guest-kissmyspatula
these mini-loaves are just stunning!! they look perfect.

my spatula Website Link
[ Posted at 5:43 PM on 2/19/10 | Reply ]
[-] cheffresco - Guest-cheffresco
We've never made bread pudding. Yours looks so delicious!

cheffresco Website Link
[ Posted at 10:24 PM on 2/19/10 | Reply ]
[-] Apple Bread Pudding - Guest-Patrice
What a wonderful variation of the classic bread pudding that we all love so. Never thought to make small ones in loaf pans. Thanks!

Patrice @Circle-B-Kitchen Website Link
[ Posted at 4:05 PM on 2/20/10 | Reply ]
[-] Apple Bread Pudding - Guest-Katie
I've never seen bread pudding made this way before! It looks awesome.

Katie Website Link
[ Posted at 8:38 PM on 2/21/10 | Reply ]
[-] Apple Bread Pudding - Guest-Sunday
These look just beautiful and I love the addition of date syrup! Very nice.

Sunday Website Link
[ Posted at 2:26 AM on 2/22/10 | Reply ]
I noticed there is no date syrup available at that link, but they do have it here - www.OrganicsAreForEveryone

And it's organic! Organic date syrup is nearly impossible to find.
[ Posted at 5:44 PM on 2/23/10 | Reply ]
[-] Apple Bread Pudding - Guest-Megan548
Wow, this sounds absolutely delicious! I love trying new baking recipes, this is definitely be added to the list!

Megan Website Link
[ Posted at 8:07 PM on 2/24/10 | Reply ]
[-] Apple Bread Pudding - Guest-camilla
I made this recipe using only milk and used a loaf of bread i had had standing on the counter for too long. I did not know exactly how much bread i would need since the recipe calls for 2.5 baguettes but i had no baguette. when warm i found it ended up being a little bit too soggy but i put it in the fridge and had it later and tasted very very good! delicious balance between raisins, apple and cinnamon but i would add a little bit less sugar to my taste.
[ Posted at 1:16 PM on 4/19/13 | Reply ]

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