Apple Pie Bread Pudding

Apples3

I grew up just feet from an apple orchard on a farm in Easter Washington. Although not as idyllic and charming as one may be led to imagine, I did walk away with an above average ability to name an apples variety just by looking at it. I’ve also learned a thing or two about which apples to use for what, and more importantly, why.

Apples not only run the spectrum of sour to candy like sweetness, but texture is also a huge issue. If a recipe calls for a Granny Smith and you use a Gala don’t be surprised if you end up with an overly sweet pie pan full of mush. Some apples hold up really well to high heat, others don’t. Some need more sugar, while others need very little. If a recipe calls for a specific type of apple, try your best to find that type, the recipes success may depend on it.

Red Delicious: This is the most popular apple in America and I have little idea why, other than it looks so beautiful in a fruit basket. The flesh easily turns to mush when cooked and texture is grainy. Try to avoid this when cooking and use it only raw, like in salads.

Granny Smith: Very popular baking apple because it holds up to high heat, keeping it’s shape during baking. It is also on the sour side, so if you’re substituting a different apple for recipe that calls for a Granny Smith, you might want to pull back on the sugar a bit.  Still a great choice for baking, pies especially, but it tends to be best when mixed with another sweeter apple (like a Braeburn or Golden Delicious).

Honeycrisp: with a beautiful red and green skin, this apples has had a rapid rise in popularity among bakers in the past decade. With a snappy crispness, well balanced sweet-tart flavor and a flesh that wont let you down once baked, this is a variety to seek out when making an apple tart, apple pie or apple tart Tatin. If you can’t find the popular Honey Crisp, look for the Rome Beauty or a SweeTango. With similar qualities, these an excellent stand in.

McIntosh: This is another large red and green marbled beauty. It isn’t the best choice for baking because it tends to fall apart, but because of it’s strong apple flavors it’s a great choice for apple sauce makin’.

Cortland: This is one of the few apples that has tannins. Tannins are most often talked about when discussing wine, they give you that pucker feeling in the back of your throat when drinking a glass of vino. Because of that, Cortlands make a great addition to cider making.

Just be aware that “apple” is not one size fits all when it comes to baking. Making sure you have the right man for the job will help make sure you hit the mark when making those holiday pies.

AP Bread pudding

Apple Pie Bread Pudding

Ingredients

  • 4 tbs butter
  • 3 large Honeycrisp apples, peeled and chopped (about 4 ½ cups)
  • ½ cup brown sugar
  • 1 tsp cinnamon, divided
  • ¼ tsp salt
  • 1 loaf Italian bread, cut into cubes (about 8 cups)
  • 4 large eggs
  • 1 ½ cups milk
  • 1/3 cup granulated sugar
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract
  • ¼ cup chopped pecans
  • Whipped cream (optional)

Instructions

  1. Melt the butter in a pan over medium high heat. Add the apples, brown sugar, cinnamon, and ½ tsp salt. Allow to come to a low boil, stirring occasionally, until the liquid has turn thick and syrupy, about 15 minutes.
  2. Spray a 7x11 (or 9x9) baking dish with cooking spray. Pour the apple mixture into the pan, avoiding the outer edges.
  3. Top with bread cubes and pecans.
  4. In a separate bowl whisk together the eggs, milk, sugar, nutmeg, vanilla and remaining ½ tsp salt. Pour evenly over the bread.
  5. Cover and refrigerate for 1 hour and up to overnight.
  6. Preheat oven to 375.
  7. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. If the bread starts to brown too early, cover with aluminum foil and continue to bake until cooked through.
  8. Invert onto a serving tray, slice and served topped with whipped cream, if desired.
http://domesticfits.com/2013/10/31/apple-pie-bread-pudding/

 

10 Responses to Apple Pie Bread Pudding

  1. Averie @ Averie Cooks October 31, 2013 at 2:22 am #

    I love bread pudding and was going to make some for my blog but didnt know if others loved it. Your dessert looks wonderful and thanks for all the apple info!

  2. Tieghan October 31, 2013 at 5:25 am #

    Thanks for all the apple info! I knew different meant different things for baking, but never took the time to read up on it! This breading pudding looks perfect and I love honeycrips! :)

  3. RavieNomNoms October 31, 2013 at 8:10 am #

    How wonderful!! I love bread pudding AND apples!! I must have at least 2 apples a day haha

  4. Yvette @ Muy Bueno October 31, 2013 at 8:10 pm #

    This sounds fantastic! I’ve been craving bread pudding and this is not helping. Must be a sign for me to try this recipe out ;)

  5. Chung-Ah | Damn Delicious November 1, 2013 at 12:30 am #

    Amazing bread pudding. Although it’s kind of painful to look at this at 12:30AM, right before bedtime!

  6. Cheryl November 1, 2013 at 7:02 pm #

    Great info! And yes, I have no idea why Red Delicious are so popular.. to me they belong only on a Norman Rockwell’s teacher’s desk! This bread pudding could only be better with a bit of salted caramel sauce.. mmmmm.

  7. addie | culicurious November 2, 2013 at 12:19 pm #

    Thanks for all the information on apple types, Jackie! I knew there were many but it’s nice to read about them from someone with personal experience.

    I love honeycrisp apples for snacking. crunchy and slightly sweet – WIN!! :)

  8. Kitchen Belleicious November 5, 2013 at 7:08 pm #

    oh wow! Divine! Apple pie is one of my favorites and making it into bread pudding is genius!

  9. Sarah November 8, 2013 at 6:07 pm #

    Could this be frozen after baking? I’m going to have a baby any day now and am stocking our freezer full of food got when family comes.

    • Jackie November 10, 2013 at 8:47 am #

      Congrats on the baby! I’ve never done it but other people tell me that bread pudding freezes well.

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