Ingredients for Apple Bread Pudding With Vanilla Sauce
- not used
- not specified (milk used: 2 cups)
- 4 large eggs
- 4 large egg yolks
- ¾ cup packed brown sugar
- ½ teaspoon + a pinch salt
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- 6 cups cubed stale croissants
- 2 cups peeled and diced tart apples
- ½ cup raisins
- ½ cup granulated sugar
- 3 cups heavy cream
- 2 cups milk
- not used as generic sugar (brown and granulated specified)
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter + for greasing dish
- a pinch of ground nutmeg
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How to Make Apple Bread Pudding With Vanilla Sauce
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter.
- In a large mixing bowl, whisk together 2 cups heavy cream, 1 cup milk, 4 large eggs, 4 large egg yolks, ¾ cup packed brown sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon until well combined.
- Add 6 cups cubed stale bread, 2 cups peeled and diced apples, and ½ cup raisins to the custard mixture. Gently toss with a large wooden spoon until evenly moistened.
- Refrigerate the pudding for at least 2 hours, stirring occasionally to ensure even soaking.
- After refrigeration, scoop the pudding into the prepared baking dish.
- In a small bowl, combine ¼ cup granulated sugar and ¼ teaspoon ground cinnamon. Sprinkle evenly over the pudding.
- Place the baking dish in a larger, shallow baking pan. Pour enough hot water into the pan to come two-thirds of the way up the sides of the pudding dish (this creates a water bath).
- Bake for 50-60 minutes, or until the top is golden brown and the center is set and slightly puffed.
- Remove from the oven and water bath. Let cool slightly before making the sauce.
- **Vanilla Sauce:** In a medium saucepan, combine 1 cup heavy cream, ¾ cup milk, ¼ cup granulated sugar, and a pinch of salt. Heat over medium heat until just simmering.
- In a small bowl, whisk together 2 tablespoons cornstarch and the remaining ¼ cup milk until smooth.
- Gradually whisk the cornstarch mixture into the simmering cream mixture.
- Bring to a gentle boil, whisking constantly, until the sauce thickens (about 3 minutes).
- Remove from heat and stir in 2 tablespoons butter, 1 teaspoon vanilla extract, and a pinch of nutmeg.
- Let the sauce cool slightly before serving over the warm bread pudding.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
98g
Fat
48g
Carbs
10g
