Zutaten für Apple Caramel Bread Pudding
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup pure maple syrup
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 3 medium apples
- 1 teaspoon ground cinnamon
- 8 cups cubed stale French bread
- 6 large eggs
- 3 cups half-and-half
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- whipped cream (optional, for serving)
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Zubereitung von Apple Caramel Bread Pudding
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup packed light brown sugar, and 1/4 cup pure maple syrup. Cook over medium heat, stirring constantly, for 1 minute, until butter is melted and sugar is dissolved.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Pour caramel mixture into a greased 9x13 inch baking pan.
- Evenly distribute 3 medium apples (peeled, cored, and thinly sliced) over the caramel layer.
- Sprinkle 1/2 teaspoon ground cinnamon over the apples.
- In a large bowl, gently toss 8 cups cubed stale bread with 1/2 teaspoon ground cinnamon.
- Arrange bread cubes tightly over the apple layer in the baking pan. Pack them in firmly for best results.
- In a blender, combine 6 large eggs, 3 cups half and half, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Blend until smooth.
- Slowly pour the egg mixture over the bread cubes, ensuring all bread is completely saturated. If necessary, add more half and half until all bread is moistened.
- Let sit for 20-30 minutes to allow the bread to absorb the custard. For enhanced flavor, cover and refrigerate overnight at this stage.
- Preheat oven to 350°F (175°C).
- Bake for 45-50 minutes, or until golden brown and a knife inserted into the center comes out clean.
- Let cool for 10 minutes before running a knife around the edges to loosen.
- Carefully invert the bread pudding onto a serving platter. Serve warm, optionally topped with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
214g
Fat
70g
Carbs
34g
