Pie isn’t the only way I use apples …
There aren’t many cold days here in Southern California, but when we are lucky enough to have an appropriately cold holiday or special occasion, I love to make a warm bread pudding. And this is one of my favorite recipes. It’s long and looks harder than it is … but give it a try, it’s relatively easy and it is so amazing!
Apple Bread Pudding with Vanilla Sauce
Ingredients
- 1/2 cup + 2 tbsp. heavy whipping cream
- 1 cup heavy whipping cream
- 1 cup milk
- 2 whole large eggs
- 2 large egg yolks
- 1/3 cup lightly packed light brown sugar
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 2 1/4 tsp. ground cinnamon
- 3-4 croissants, cut into 1/2-inch cubes (4 cups), or 1/3-1/2 French baguette, split lengthwise, generously buttered, and cut into 1/2-inch cubes (4 cubes)
- 2 cups cubed (1/2-inch) peeled tart apples (about 3), such as McIntosh or Granny Smith
- 1/3 cup golden raisins
- 1 tbsp. + 1 tsp. granulated sugar
- Vanilla Sauce (ingredients below)
- 1/2 cup + 2 tbsp. milk
- 1/4 cup sugar
- 1/4 tsp. salt
- 1 tbsp. cornstarch
- 3 tbsp unsalted butter, cut into three pieces
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. ground nutmeg
Instructions
- In a large mixing bowl, vigorously whisk the cream, milk, eggs, egg yolks, brown sugar, salt, vanilla and 1/4 tsp. of the cinnamon until blended.
- Add the croissant cubes, apples and raisins and toss several times a large wooden spoon to ensure even saturation
- Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked. You can pull a few pieces apart with your fingers to check.
- Fifteen minutes before baking, preheat the oven to 350 degrees. Grease an 8-inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.
- Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
- Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.
- Remove the pudding from the water bath and allow it to cool for 30 minutes while you make the sauce.
- For the sauce, scald the cream, all but 1/4 cup of the milk, the sugar and salt in a heavy medium-size saucepan over medium heat.
- Dissolve the cornstarch in the remaining 1/4 cup milk in a small cup. Stir it into the cream mixture.
- Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
- Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow the sauce to cool slightly before serving.
-3 here in Chicago without the windchill, MB. My guys would really love this. All that heavy cream scares me, but in a good way! Maybe I’ll attempt this for my last Xmas gathering with Bill’s family next weekend.
I can’t wait to make this MaryBeth! Yum 😋
MaryBeth,
It’s literally 11 degrees here in NYC. I’m searching for more excuses to use my oven. Thank you for this.
Dana
I have a similar recipe but the vanilla sauce is new. Thank you for this – I plan to try it in the New Year.