Apple, Cinnamon, Raisin Bread Pudding
I've made the same Bread Pudding recipe since the early 70's. It's basic and it's my favorite. It's posted on the blog. I never thought I would ever make another one.
It's Fall, the weather is getting cooler and Apples are abundant. I decided to create this Fall Bread Pudding. I took parts of my original recipe and added to it, adapting it to create this recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" pan
3 TBS of Butter
Make a Cinnamon/Sugar mixture with 1/4 C Granulated Sugar and 1 TBS Cinnamon in a small bowl and set aside.
2 C Heavy Cream
2 C Whole Milk
1 C Granulated Sugar
1 C Brown Sugar
2 TBS Vanilla
1 TBS Cinnamon
1 Day Old Baguette , 1/2" slices
1 C Golden Raisins
1/2 pound of Jonagold Apples. Peeled, Cored and roughly chopped.
Place the pan in oven with the 3 TBS of Butter , melt the butter and brush the pan evenly on the bottom and sides.
Leave the pan in the oven.
In a large mixing bowl:
Mix Bread and Milk by hand
Add all other ingredients.
Pour the mixture in the pan.
Sprinkle evenly with Cinnamon/Sugar Mix.
Bake for 45 minutes
Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.
Serve with The Queens Sauce:
1 Pint Heavy Cream
1/2 tsp Vanilla
1 C Brandy or Whiskey
In the top of a doubler boiler, place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated
Here's another Whiskey Sauce :
In a sauce pan, over medium low heat:
1/2 stick of butter
The juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey
Cook to reduce to 1/2
Serve on the side with Bread Pudding.
Peace in the Kitchen!