Roasted Apple and White Chocolate Bread Pudding

12:00 AM, Jan 5, 2013   |    comments
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For the Roasted Apples:
4 large Granny Smith Apples, peeled and diced
4 Tbl unsalted Butter, melted
2 Tbl Granulated Sugar
1 tsp Cinnamon

For the Bread Pudding:
10 cups bread, crust removed and cubed
6 Eggs
1 cup Heavy Cream
¾ tsp Cinnamon
½ cup Light Brown Sugar
1 tsp Vanilla
½ cup white chocolate chips
All the roasted Apples


For the Roasted Apples:
Place apples, melted butter, sugar and cinnamon in a medium bowl, and toss to coat. Pour apples onto a baking sheet and bake in a 350 degree oven for 12 – 15 minutes, or until semi soft.

For the Bread Pudding:
Remove the crust from the bread and cube – (any bread will work as long as it is not savory bread)
In a large bowl, whisk the eggs. Add the heavy cream, brown sugar, and cinnamon. Beat well. Add the Bread, chocolate chips and roasted apples. Toss all the ingredients to mix well and allow the mixture to sit for 30 minutes, until all most of the liquid is absorbed into the bread. Place the bread pudding in a 10x7 baking dish and cover with foil. Place the baking dish on a cookie sheet. Place the cookie sheet in a 350 degree oven - fill the cookie sheet ½ full with water. Bake the bread pudding for 50 – 60, until the center is hot. Remove the bread pudding from the oven, being careful not to spill the hot water on yourself. Allow pudding to cool slightly or to room temperature and serve with vanilla icing. Servings: 8-10 people

Presented by: The Tomato Head

Date Aired: January 05, 2013

The Tomato Head

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