Sunday, October 18, 2015

Apple Pecan Bread Pudding

I have my favorite recipe for Bread Pudding and it's the only one I make. I decided to add this Fall version to my collection.

The Jonagold Apple is a cross between a crisp Golden Delicious
and a Crimson Jonathan.
It has a Green-Yellow base color with Crimson, brindled covering color.
It's juicy and aromatic with a Sweet - Sour taste.
They're most popular in Belgium and is considered one of
the top fifteen most popular Apples in the United States.
It's the only Apple I use for Baking.

Apple Pecan Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release mix.

8 C cubed day old French Baguette Bread.
1 C Hot Water
1 C Brown Sugar
8 TBS Butter, melted
1/2 tsp Almond Extract
1/2 tsp Vanilla
1 tsp Nutmeg
2 large Eggs, beaten
1 tsp Cinnamon
1/2 C Half and Half
1 C Golden Raisins
3 Jonagold Apples, peeled, cored and chopped.
1 C chopped Pecans

Put the Bread in a Large Mixing Bowl and pour the water evenly over the Bread.
Set aside.

In a medium bowl:
Almond Extract
Half and Half
Stir with a blending fork to combine well.

Pour over the Bread.
Mix well with your hands.
Sprinkle the top with Pecans.
Bake 35 - 40 minutes.

Garnish individual servings with Whipped Cream.

Peace in the Kitchen!

No comments:

Post a Comment