Bread pudding is a baked dessert that combines bite-size cubes of bread with a rich custard mixture of
cream, eggs, and sugar with fruit and/or spices added. Known as 'poor man's pudding' it was created as a
means of salvaging stale bread. You can use any type of day-old homestyle white bread or try using a
cranberries to the recipe or substituting peaches and almonds for the apples and walnuts. Bread pudding is
very versatile, so do a little experimenting with your favorite flavors.
Some type of whiskey, rum, or liqueur-flavored sauce is often served with bread pudding.
The amaretto sauce pairs well with the apple bread pudding but a simple whipped cream flavored with vanilla
or almond extract is also nice.
1 tablespoon butter, room temperature
4 cups homestyle white bread
1-1/2 pounds apples (about 2 large)
6 large eggs
1 cup heavy cream
1 cup milk
1 cup sugar plus 2 tablespoons
Pinch of salt
1 teaspoon vanilla extract
1/2 cup apricot preserves
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F.
Coat the bottom and sides of a 2-quart baking dish with 1 tablespoon of butter.
Cut the crusts off the bread and cut into 1/2 to 3/4-inch cubes.
Peel and core the apples and cut into 1/2-inch cubes.
In a large bowl, whisk the eggs until blended.
Add the cream, milk, and 1 cup sugar; whisk to blend well.
Whisk in the salt and vanilla. Gently stir the bread cubes into the egg mixture,
coating the bread well. Stir in the apple cubes.
Pour the mixture into the prepared baking dish.
Dollop tablespoons of the apricot preserves over the top.
Sprinkle with the chopped walnuts.
In a small bowl, combine the remaining 2 tablespoons of sugar and the
cinnamon. Sprinkle the mixture over the pudding.
Place the baking dish inside a larger pan, such as a roasting pan.
Pour hot tap water into the roasting pan to come halfway up the sides of the
baking dish. The purpose of the water bath is create a gentle and uniform heat.
Carefully place in the oven. Bake for 70 to 80 minutes. The top should be
golden brown and a tester inserted into the center should come out clean.
Remove the roasting pan from the oven and place on a wire rack. Leave the
pudding dish in the water bath for 15 to 20 minutes to cool gradually. Take the
pudding dish out of the water.
Serve the pudding while it is still warm or room temperature.
The pudding may be cut into squares or scooped with a large serving spoon.
Serve the pudding plain or topped with amaretto cream or whipped cream with
4 ounces unsalted butter
1/2 cup heavy cream
1/2 cup sugar
1 egg yolk
1/4 cup Amaretto
Melt the butter in a small saucepan over medium-low heat.
In a small bowl, whisk together the cream, milk, and sugar.
Add the cream mixture to the butter and stir well.
Cook, stirring constantly, until the sauce thickens, about 10 minutes.
Remove form the heat and stir in the amaretto.
Serve the sauce warm over warm bread pudding.
Calvados Whipped Cream
8 ounces heavy cream
1 tablespoon sugar
1 tablespoon Calvados or apple brandy
With an electric mixer or hand whisk, beat the ingredients together until soft
peaks form. Dollop the whipped cream over individual servings of bread
Core, slice, and peel apples or potatoes in one
easy operation. Ideal for salads, pies,
canning, drying, delicious treats, and everyday
This 1/2-pint whipper provides you the ability
to whip cream in seconds. With this tool you
can control what goes into your cream; use
organic cream, add flavors, etc. Cream will
keep in your refrigerator ready to dispense for
up to 10 days.
Handmade and signed by the artist who
painted it ... use it for everything from
bread puddings to roasts.