Maple Apple Bread Pudding

Before moving to New Orleans I had never tasted bread pudding, and in error had visions of it being a gooey eggy mess. Much to my delight, I quickly learned a good bread pudding is really a version of sinfully delicious baked French toast. Although I love both white chocolate and banana foster bread puddings, I chose to combine the apples and maple syrup from the north with the bread pudding from the south … the results were an easy but successful hit!

Maple Apple Bread Pudding

Print Recipe

I chose to combine the apples and maple syrup from the north with the bread pudding from the south ... the results were an easy but successful hit!

• CourseDesserts
• CuisineSouthern
• Keywordapples, dried cranberries, french bread, maple syrup, walnuts

Servings	Prep Time
12 Good Servicings	30 minutes

Cook Time

60 minutes

Servings Prep Time 12 Good Servicings 30 minutes

Cook Time 60 minutes

Maple Apple Bread Pudding Print Recipe I chose to combine the apples and maple syrup from the north with the bread pudding from the south ... the results were an easy but successful hit! CourseDesserts CuisineSouthern Keywordapples, dried cranberries, french bread, maple syrup, walnuts Servings Prep Time 12 Good Servicings 30 minutes Cook Time 60 minutes Servings Prep Time 12 Good Servicings 30 minutes Cook Time 60 minutes

Ingredients

Bread Mixture

• 1 loaf Day Old French bread Cut into 1" cubes Approx 7-8 cups
• 3 each Baking Apples Peeled, quartered and thinly sliced
• 1 stick butter melted
• 1/2 cup dried cranberries optional

Liquid Mixture

• 4 cups half & half
• 2 tsp vanilla or maple extract
• 1 cup brown sugar packed
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg

Topping Mixture

• 3 tbsp sanding sugar or Turbinado. a.k.a. Sugar In The Raw
• 1/4 cup pecans or walnuts finely chopped

Glaze Mixture

• 1 cup brown sugar packed
• 4 tbsp maple syrup
• 1 cup heavy cream or half & half
• 1 stick butter
• 1 tsp vanilla or maple extract

Servings: Good Servicings

Instructions

1. Toss the first 4 ingredients in a large lasagna type baking pan. Set aside.
2. In a large bowel, combine eggs, half & half, vanilla, brown sugar, cinnamon, and nutmeg.
3. Pour liquid mixture over the bread mixture and let "rest" for approximately 15 minutes. This allows the bread to soak up some of the egg mixture.
4. Topping step is optional but adds a nice crunch. If you are going to splurge, go all the way! Combine the Topping ingredients and sprinkle ofver the surface of the bread.
5. Bake 350 degrees for 55-65 minutes.

Glaze

1. Over medium heat combine above ingredients. Boil 5 minutes, stirring often. Remove from heat, add vanilla, set aside to cool and thicken slightly.
2. Drizzle over pudding just prior to service.

Recipe Notes

This was delicious hot out of the oven, not to sweet, but next day we warmed individual dishes in the microwave and agreed it was perhaps even better.

Enjoy!

UPDATES: Made sauce and added 1/2 tsp sea salt to the sauce....oh my! Also instead of using French bread, SAMS had two loaves of cinnamon raisin bread for $4.50 so used that and omitted cranberries.