Recipe: Apple Walnut Bread Pudding

Apples and bread pudding - what could be more well-suited? This is fall dessert at its most comforting. We made this chock-full of autumn flavors - toasted whole wheat bread, fresh picked apples, roasted walnuts, plump raisins. We poured cinnamon cream and eggs over top, baked, and drizzled real homemade Caramel Sauce on top of individual servings.

Great for breakfast - we speak from experience! Click through for recipe and another pic.

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Apple Bread Pudding

makes 1 8x8 pan

3/4 cup raisins
2 teaspoons cinnamon
1/2 loaf good 1-day-old bread, cubed into about 4 cups
4-5 apples, peeled, cored, and cut into 1-inch pieces
1/4 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup walnut pieces, toasted
1 cup milk
1 cup cream
1/4 cup butter
2/3 cup brown sugar
2 eggs
3 egg yolks
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon salt

Butter an 8x8 square baking dish. Heat the oven to 350°F. Toss the raisins with the cinnamon and set aside in a separate bowl. Put the bread cubes in the oven for about 8 minutes, stirring occasionally, to toast.

In a large frying pan, sauté the apple pieces with the butter and brown sugar until golden and barely tender. Mix the apples, raisins, and walnuts.

In a small saucepan heat the milk, cream, butter, and brown sugar until melted. Remove from heat and whisk in the eggs and egg yolks. Whisk in the spices and salt.

Mix the toasted bread in with the apples mixture. Pack into the baking dish and pour the cream mixture over. Let sit for an hour, if you have time, to absorb, or bake right away. Bake for about 45 minutes or until set. Let cool for at least 20 minutes before serving.

Serve with Caramel Sauce.

Related: Recipe: Sweet Potato Bread Pudding with Caramel Pecan Sauce

Originally published October 17, 2007

Per serving, based on 6 servings. (% daily value)
Calories
593
Fat
41.1 g (63.2%)
Saturated
20.6 g (102.9%)
Trans
0.6 g
Carbs
57.2 g (19.1%)
Fiber
2.7 g (10.8%)
Sugars
48.9 g
Protein
5.2 g (10.4%)
Cholesterol
99.1 mg (33%)
Sodium
435.5 mg (18.1%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.