RecipesMagazine

Apple Crisp Bread Pudding

Apple Crisp Bread Pudding
Apple Crisp Bread Pudding requires approximately 1 hour and 45 minutes from start to finish. One portion of this dish contains about 26g of protein, 53g of fat, and a total of 1653 calories. This recipe serves 12. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, confectioners' sugar, nutmeg, and a few other things to make it today.

Instructions

1
Preheat the oven to 350 degrees F. Generously butter the cups of 2 large muffin pans. (You will need 12 muffin cups.) Set aside.
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ButterButter
Equipment you will use
Muffin LinersMuffin Liners
OvenOven
2
Gently simmer the raisins and brandy in a small saucepan over low heat.
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RaisinsRaisins
BrandyBrandy
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Sauce PanSauce Pan
3
Remove from the heat and set aside. Peel, core and cut the apples into 1-inch chunks.
Ingredients you will need
AppleApple
4
Add them to a small bowl and toss with the lemon juice. Set aside.
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Lemon JuiceLemon Juice
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BowlBowl
5
In large bowl, whisk the eggs, half-and-half, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter until combined.
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CinnamonCinnamon
VanillaVanilla
ButterButter
NutmegNutmeg
SugarSugar
EggEgg
SaltSalt
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WhiskWhisk
BowlBowl
6
Cut the donuts into 1-inch pieces.
7
Add the donuts to the bowl with the egg mixture. Press the donuts down into the liquid to cover completely and let soak for 15 minutes while you prepare the crumb topping.
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EggEgg
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BowlBowl
8
To make the crumb topping.
9
Add the flour, brown sugar, salt, oats, and butter to a small bowl. Using an electric mixer, on medium-low speed, beat the mixture until crumbly. Set aside.
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Brown SugarBrown Sugar
ButterButter
All Purpose FlourAll Purpose Flour
OatsOats
SaltSalt
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Hand MixerHand Mixer
BowlBowl
10
Stir the apples and the raisins with the brandy into the soaked donuts. (Make sure the donuts have soaked up most of the liquid before adding the apples.) Evenly divide the custard among the muffin cups.
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CustardCustard
RaisinsRaisins
AppleApple
BrandyBrandy
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Muffin LinersMuffin Liners
11
Sprinkle each custard with the crumb topping.
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CustardCustard
12
Put the muffin pans on foil-lined baking sheets and bake until the pudding has turned golden and is set, about 35 minutes.
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Baking SheetBaking Sheet
OvenOven
Aluminum FoilAluminum Foil
13
Remove the puddings from the oven and allow them to cool in the pans on a wire rack for 15 minutes.
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Wire RackWire Rack
OvenOven
14
To serve: Spoon the Apple Brandy Sauce on dessert plates and arrange each pudding on the sauce. Lightly dust with confectioners' sugar.
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Powdered SugarPowdered Sugar
Apple BrandyApple Brandy
SauceSauce
15
Garnish each pudding with a dollop of Spiced Cream, if using, and a sprig of mint.
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CreamCream
MintMint
16
Serve immediately.
17
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
18
In a medium saucepan melt the butter over medium-low heat.
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ButterButter
Equipment you will use
Sauce PanSauce Pan
19
Add the sugar and stir until combined.
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SugarSugar
20
Whisk in the heavy cream, brandy, egg yolks and salt. Cook until the sauce has thickened, about 2 to 3 minutes, whisking constantly. Do not let the sauce come to a boil.
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Heavy CreamHeavy Cream
Egg YolkEgg Yolk
BrandyBrandy
SauceSauce
SaltSalt
Equipment you will use
WhiskWhisk
21
Remove from the heat and let cool slightly.
22
Serve warm with the Apple Crisp Bread Pudding.
Ingredients you will need
CrispbreadCrispbread
AppleApple
DifficultyExpert
Ready In1 h, 45 m.
Servings12
Health Score13
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