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Apple Bread Pudding(Serves 6 to 8)
With Amaretto Sauce or Cavaldos Whipped Cream
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 brioche, cinnamon-raisin, pandoro, or panettone bread. You might want to try adding some raisins or dried 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 brioche or homestyle white bread (about 1 loaf)
1-1/2 pounds apples (about 2 large)
6 large eggs
1 cup heavy cream
1 cup milk
3/4 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 9x9-inch baking dish with 1 tablespoon of butter. Cut the bread into 1-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 3/4 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.
Put the apricot preserves into a microwave safe measuring cup and microwave on high 20 to 30 seconds; stir until smooth. Drizzle the apricot preserves over the to of the bread mixture. 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 on a baking sheet to catch any spills, as the pudding will puff up a great deal while baking. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan.
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 apple brandy.
(Bread pudding should be served warm. If you have made it ahead of time, it can be reheated in the oven or individual servings may be warmed in the microwave for about 20 seconds before adding the sauce and/or whipped cream.)
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 pudding.
Apple Bread Pudding
DESSERTS > SPOON DESSERTS > APPLE BREAD PUDDING
DELICIOUS DESSERT SAUCE
Deep and smooth, like silken fudge straight from the jar. Stir it into an ice cream soda, pour it on ice cream and sorbet, or drizzle it over the whipped cream on your milkshake. Add a rich depth to your morning cup of coffee or your favorite hot mocha. Dip fresh fruit in it or drizzle it on mousses and cakes.
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Combine 1/4 cup jarred caramel sauce and 1/4 cup cold heavy cream . Beat with a whisk or electric mixer on medium speed to distribute the caramel into the cream. Then add 3/4 cup more of heavy cream and beat to soft peaks.
This recipe was updated and revised on 10/19/2020