Apple Butter Bread Pudding Recipe
Made apple butter bread pudding sprinkled with cinnamon sugar and drizzled with crème anglaise.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread Pudding
Cinnamon Sugar Topping
Crème Anglaise
Method
Bread Pudding Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare Bread
Cut the stale bread into 1-inch cubes and place them in a large mixing bowl.
- 3
- 4
Combine Mixtures
Pour the wet mixture over the bread cubes. Gently fold to combine, ensuring all bread pieces are coated. Let it sit for 15 minutes to absorb.
- 5
Bake
Transfer the mixture to a greased 9x13 inch baking dish. Bake in the preheated oven for 45-50 minutes, or until set and golden.
Cinnamon Sugar Topping
- 6
Prepare Topping
While the bread pudding is baking, mix together the granulated sugar and cinnamon in a small bowl.
- 7
Crème Anglaise Preparation
- 8
Heat Cream
In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean and scrape the seeds into the cream, adding both the seeds and the pod to the mixture. Heat until just simmering.
- 9
Whisk Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- 10
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- 11
Thicken Sauce
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- 12
Strain and Cool
Strain the crème anglaise through a fine-mesh sieve into a bowl, discarding the vanilla pod. Let it cool slightly before serving.
