Chopped Gala and Granny Smith apples, cinnamon, allspice, and ground cloves pair with rich challah, raisins, and cranberries to create the ultimate breakfast bread pudding.
Breakfast Bread Pudding
2015-04-09 01:43:29
Makes 12 servings
Ingredients
- ½ cup butter, divided
- 3 cups peeled and finely chopped Gala apples
- 1 cup peeled and finely chopped Granny Smith apple
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1¾ cups half-and-half
- 1½ cups firmly packed brown sugar, divided
- 7 large eggs
- 1 teaspoon vanilla extract
- 2 (16-ounce) loaves challah bread, cut into 1-inch cubes
- 1 cup golden raisins
- 1 cup dried cranberries
- ½ cup maple syrup
- 3 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350º. Spray a 13x9-inch baking dish with nonstick cooking spray.
- In a large skillet, melt ¼ cup butter over medium-high heat. Add apples and next 3 ingredients. Cook, stirring often, for 10 minutes or until apples are softened. Let cool for 10 minutes.
- In a large bowl, whisk together half-and-half, 1 cup brown sugar, eggs, and vanilla. Add bread cubes, raisins, cranberries, and apple mixture. Toss until thoroughly combined. Spoon into prepared baking dish.
- Cover and bake for 20 minutes. Uncover and bake for 20 to 25 minutes longer or until golden brown and puffed slightly.
- Meanwhile, in a medium saucepan, combine maple syrup, remaining ¼ cup butter, and remaining ½ cup brown sugar. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring constantly, for 5 minutes. Remove from heat, and stir in cream. Serve with bread pudding.
Paula Deen Magazine https://pauladeenmagazine.com/
