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Apple-Cranberry Bread Pudding with Cider-Calvados Reduction

Apple-Cranberry Bread Pudding with Cider-Calvados Reduction

Notes

Note: The bread puddings can be made up to 2 days ahead. To serve, reheat in the oven at 350 degrees for 5-8 minutes. They will lose their flavor if refrigerated for a longer time. Serve warm.

Ingredients

For the reduction

  • 2 Cups apple cider
  • 1/3 Cup sugar, preferably organic
  • 1/2 Cup calvados or brandy

For the apple mixture

  • 1 1/4 Pound Jonagold, Empire, or McIntosh apples (3 large), peeled, cored, and cut into 1/2-inch pieces
  • 1 Tablespoon lemon juice
  • 1 Cup fresh or frozen cranberries, chopped coarsely
  • 1/4 Cup sugar, preferably organic
  • 1 1/2 Teaspoon finely grated orange zest
  • 1/4 Cup calvados or brandy
  • 6 Ounces brioche or challah bread, cut into 1/2-inch cubes
  • Butter, for the ramekins
  • All-purpose flour, for the ramekins

For the custard

  • 3 large eggs, preferably organic, beaten lightly
  • 1 large egg yolk, preferably organic
  • 1/4 Cup sugar, preferably organic
  • 3/4 Cups heavy cream
  • 1 Cup milk
  • 1/4 Teaspoon cinnamon
  • Vanilla ice cream, for serving

Apple Bread Pudding with Apple Brandy Sauce

Why does it seem that the best recipes are often the most homely? When I look at a well made bread pudding, I often think it looks like a bowl of croutons. How could this have loads of flavor, and be a completely satisfying, delicious dessert? I don’t know but it works!

Bread pudding, both sweet and savory, has a long history as the best way to use up stale bread.

Nobody likes to waste food, and hopefully that will never change. Different types of bread yield different results but the method is often the same. Toast or dry out cubes of bread, then soak them in an egg mixture before baking. This pudding is made with challah, a traditional Jewish bread with a slightly sweet eggy flavor. A nice loaf of brioche would work well here too. Many bread puddings include raisins or other dried fruits. But to change things up, I layered this pudding with diced apples, simmered with a little apple brandy.

Have you ever seen bread pudding that look wet and runny and hardly recognizable? Not this bread pudding.

The layers are soft and the top is slightly crunchy, and the flavor is out of this world delicious. If you’ve ever wondered if you’d like bread pudding, let this be your first. Served slightly warm, it’s fantastic with ice cream or our favorite Apple Brandy Sauce.

Okay maybe a little extra Apple Brandy Sauce for me.

It’s not a thick sauce, but it’s absolutely perfect poured over this pudding. The sauce soaks up into the bread, and well, you’re going to love it.


Apple Bettelman Recipe with Calvados Reduction

One of my ultimate comfort foods, Bettelman is the surprisingly simple and delicious French bread pudding from the Alsace region of France. It reminds me of our voyages to France, but also of my childhood on the family farm in Virginia. Bettelman or bread pudding is a delightful way to give a second life to brioche or bread that’s a bit past its prime. This Apple Bettelman recipe in particular is a fantastic fall recipe, highlighting flavorful apples and warm notes like cinnamon, vanilla bean and orange zest. The aromatic richness of the Calvados – a variety of brandy made in Normandy from apples – in the reduction is the perfect indulgent finishing touch.

As the weather begins to turn crisp for many of us, enjoy this cozy Apple Bettelman recipe as you start dreaming and planning of your next Europe voyage with us.

APPLE BETTELMAN RECIPE WITH CALVADOS REDUCTION
Serves 4

CALVADOS REDUCTION
¾ cup unsweetened apple cider
2 tablespoons sugar
¼ cup Calvados

BETTELMAN
4 ounces day-old brioche, in 2-inch pieces
1 cup whole milk
Zest of 1 orange
1/3 cup plus 1 tablespoon sugar
2 eggs, separated, room temperature
1 tablespoon Calvados
½ teaspoon cinnamon
Seeds of 1 vanilla bean
1 Granny Smith apple
2 tablespoons dried cranberries, soaked in Calvados

REDUCE THE CALVADOS
In a small saucepan, bring the cider and sugar to a boil. Decrease the heat to a simmer and reduce by half to a syrup. Add the Calvados and simmer until the alcohol evaporates, about 1 minute. Remove from the heat and reserve.

PREPARE THE BETTELMAN
Place the bread in a heatproof bowl. In a small saucepan, bring the milk to a boil and add the orange zest. Pour the milk over the bread. Let soak for 10 minutes and then mash the bread until mushy.

Preheat the oven to 375°F/191°C. Grease 4 (6-ounce) ramekins with butter. In a small bowl, whisk together 1⁄3 cup of the sugar and the egg yolks until pale and fluffy. Whisk in the Calvados, cinnamon and vanilla. Pour over the bread mixture and stir to combine. Peel the apple, cut into 1-inch cubes and add to the bread mixture. Add the cranberries and stir to combine. Reserve.

In a stand mixer using a whisk attachment, beat the egg whites at medium-high speed until foamy. Add the remaining 1 tablespoon of sugar and continue whisking until stiff peaks form. Using a spatula, gradually fold the egg whites into the bread mixture, being careful not to over mix. Scrape the batter into the prepared ramekins.

Place on a sheet pan and bake until puffy, golden brown and slightly crisp, about 20 to 30 minutes. Drizzle with the Calvados reduction and enjoy warm.

Stay tuned for more of our favorite fall recipes in the coming weeks!

About Director of Culinary Enrichment & Executive Chef Kathryn Kelly
Celebrating nearly a decade with Oceania Cruises, Chef Kelly’s passion for adult learning has been the driving force behind The Culinary Center since first developing it with Oceania Cruises co-founder Bob Binder in 2011. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, which are immersive chef-led excursions offered in more than 40 destinations worldwide. Chef Kelly is an honors graduate of the Culinary Institute of America, completed her doctoral studies in Epidemiology at the Johns Hopkins Bloomberg School of Public Health and also holds dual Master’s degrees in Community Medicine and Public Health. Chef Kelly resides on Amelia Island and is an avid golfer, proud grandmother and heritage seed gardener.


Dominio de Pingus, Ribera del Duero Ψ PSI 2009, paired with orecchiette

With vineyards at 2,500 ft above sea level, a relatively short growing season, extremely varied soils – and the constant threat of spring frost – Ribera del Duero, in northwestern Spain, might not look like the easiest place to grow grapes. Yet this region turns out some beautifully concentrated, savory, intensely colored red wines.

The great temperature variation between hot summer days and cool nights and the high-altitude sunlight and dryness are in fact ideal conditions for growing grapes.

A handful of wineries, like the iconic Vega Sicilia, have been making stellar wines in Ribera del Duero for decades, but it wasn’t until the early 2000s that the region exploded with new vineyards, and became known as “the modern red wine miracle of northern Spain,” according to The World Atlas of Wine.

The grape that established the region’s fame is Tinto Fino (also called Tinta del Pais), a local variant of Rioja’s Tempranillo.

Dominio de Pingus was founded in the mid-1990s by the visionary Danish winemaker Peter Sisseck. Shortly after arriving in the region in 1993, he saw the potential for the old bush-vines that were still farmed in Ribera del Duero. Within a few years Peter was producing wines that became some of the most coveted in the world.

In 2006 Peter embarked on a new venture, one of co-operation with some of the region’s oldest growers. He helped them convert their vineyards to organic and biodynamic farming, lower their yields and grow better fruit. The result is his Ψ PSI (named after the 23rd letter of the Greek alphabet), a wine with Ribera del Duero in its DNA.

Dominio de Pingus, Ribera del Duero – PSI 2009

Producer: Bodegas y Viñedos Alnardo SL, for Dominio de Pingus
Region: Ribera del Duero
Grapes: 100% Tinto Fino (Tempranillo)
Alc: 13.5%
Price: $40
Serving: Decant for 1 to 2 hours

Vibrant, deep ruby, with powerful aromatics, the Ψ PSI 2009 draws you in at first sniff. Dark cherry, plum and mineral notes fill your nostrils and open the palate.

When swirling the wine in your mouth, a lively acidity and strong-but-supple tannins instantly make a stand. They provide a great structure to the concentrated fruit flavors that explode in the mouth.

The dark fruit and minerality that you picked up on the nose intensify and are followed by notes of violet and vanilla and a hint of tobacco. The wine is bright, lively, fresh. The mouth tingles.

These grapes benefited from long, gentle macerations before resting in a mix of large and small oak casks and cement tanks, with virtually no new wood exposure. It’s no wonder the Ψ PSI has such great complexity and depth of flavor, while holding on to its medium-plus weight.

Food-wise, versatility is the PSI’s hallmark. You can serve this wine with almost anything. But to honor its origins, I’ve paired it here with orecchiette with wilted spinach, chickpeas and pimentón – a dish filled with Spain’s exotic and fiery flavors.

Peter Sisseck has said that his goal when creating the Ψ PSI was to express the region’s soul in his wine. Clearly he has succeeded. He offers us a wine of remarkable purity, depth and complexity – a wine that once tasted, will demand a permanent spot in your cellar.


Ingredients

Dish type

Total time

Cuisines

Apple bread pudding in the slow cooker

Apple slices and cinnamon-nutmeg spiced cubes of bread are cooked in a slow cooker to make this easy dessert. Serve with custard or ice cream for a heavenly end to a meal.

Recipe by: rachel gillespie

Apple Bread Pudding Tart

A delightful dessert that combines traditional bread pudding with apples and a crumbly streusel topping. If you want to roll out your own shortcrust pastry, use it to line a 23cm (9 in) baking dish.

Toffee apple bread and butter pudding

This recipe was invented by my sister, who like myself, enjoys a traditional bread and butter pud, but isn't so keen on the dried fruit element. The toffee melts into it, and with the apples, makes a delicious alternative.

Maltese Bread Pudding

This is a common recipe in Malta which is usually done with leftover bread. The exact ingredients vary from family to family! Various fruit and nuts may be added depending on one's taste.

Apple and raisin bread and butter pudding

A small and quite firm pudding, with a lovely crisp top, not the soft squidgy texture of your traditional version. Based on a pub lunch pudding I had once.

Rum raisin bread pudding with warm rum sauce

This easy recipe combines my favourite things in this world -- bread pudding, apples, raisins, vanilla and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!

Scheiterhaufen (German apple bread pudding)

If you have dry bread rolls left over, try this tradition German bread pudding. You can serve it plain dusted with icing sugar, or warm with chilled vanilla custard.

Apple raisin bread pudding

This is a German recipe for bread pudding called Scheiterhaufen. In most recipes the apples are added raw but it tastes much better if they are cooked a little beforehand.

Recipe by: backebackekuchen

Apple bread pudding with meringue topping

This bread pudding has a special twist - is is topped meringue.

New Orleans style bread pudding

This bread pudding is a speciality of New Orleans, and it's traditionally served with bourbon-flavoured custard.


Bonny Doon Vineyard, ¿Querry? hard sparkling cider

One of the first things that European immigrants did when they settled in North America was to plant apple trees, just so that they could make cider. During colonial times, the beverage now known as “hard cider” (cider containing alcohol) was consumed with every meal.

Alas, cider production, like all alcoholic beverages in the U.S., would come to a screeching halt during Prohibition. And the journey back has been a long and arduous one.

Fortunately, the cider industry has seen a boisterous resurgence in the last decade. Pioneers like Farnum Hill Ciders have been joined by newcomers like Argus Ciders and Tandem Ciders, to name but two, gaining great acclaim from consumers and press alike.

These days even winemakers are getting into the act. Take Randall Grahm, from the illustrious Bonny Doon Vineyard. In 2010 Grahm decided to try his expert-hand at making a hard sparkling cider. Of course, being extraordinarily creative, Grahm didn’t want to make cider with apples alone – he threw pears and quince in the mix too.

But the first vintage presented Grahm with more than his fair share of challenges. Sourcing local fruits that would be appropriate for cider-making was hard enough, but pressing the fruits proved to be a stumbling block. Bartlett pears, which Grahm wanted in the mix for their “musky aromatics,” are too soft to be pressed. “No one would touch Bartletts with a barge-pole, as the mushy mash fouls the screens of the press,” lamented Grahm. “The way around was to co-press the Bartletts with apples and quince that have more structure. But it was hard to find apples that ripened at the right time, coincidentally with the pears. So, the whole process was a bit like putting together a jigsaw puzzle, perhaps with a crowbar.”

The challenges came to a head during the second fermentation, when cider bottles started to explode. The entire production had to be decanted and re-bottled. That “little cider-maker error on my part,” as Grahm called it, cost him half his production.

But in the end, the “epic effort” involved in that first vintage was well worth the undertaking: the 2010 Querry turned out to be an utterly delightful, deliciously addictive sparkling cider. (And the 2011 vintage of Querry is, by all accounts, going smoothly – no exploding bottles in the winery this year!)

Bonny Doon Vineyard, ¿Querry? hard sparkling cider

Producer: Bonny Doon Vineyard
Region: CA
Ingredients: 51% Apples, 40% Pears, 9% Quince
Alc: 7%
Price: $16
Serving: Chilled

Pouring Querry in Champagne flutes requires a little patience, unless of course you want the foam to rise and cascade down your glass. But once the lively foam subsides, the aromas of fresh-cut fall fruits instantly fill your nostrils.

At first sip, the assertive-yet-fine bubbles tickle your mouth playfully – so deliciously that you smile. Bone-dry, with lively acidity, the Querry bursts with the flavors of pear skins, zesty Granny Smith apples, tart quince and hints of herbs and citrus. Grahm describes it as “not unlike a Riesling Kabinett trocken, although lighter and more ephemeral.”

I must say this cider makes your mouth salivate while the flavors linger. You’re already looking forward to the next sip.

And what might you serve with Querry? “Excellent with charcuterie, Asian food, seafood, and poultry—fare as humble as meat pie or as elegant as lobster” are the suggestions on the Bonny Doon Vineyard’s website.

But it’s also perfect with finger foods – like these potato latkes with apple confit and crispy sage. The apple-pear-quince flavors of the cider harmonize with the apple confit, while the Querry’s acidity cuts through the richness of the latkes. Superb, and indeed, quite addictive.


Related Video

I made a few adjustments to the recipe and it still was great. I used an 8" square pan with 4 pumpkin english muffins, cubed and at 8 small apples and a lot less sugar. I only used a total of two tablespoons in the complete recipe and it was just fine for sweetness. I adjusted the the milk to 3 cups of skim along with 3 jumbo eggs. Baking at 350 degrees for 40 minutes was perfect timing. I will definitely be making this again.

I tried this recipe Friday night. My husband is intolerant to wheat so I made a gluten free loaf of bread for the base of this recipe. I also subbed splenda for half of the sugar. This recipe was enjoyed by all!

This was really delicious. I'm not a big bread pudding fan, but enjoyed this dish a lot - as did everyone else who tried it. The only change I made was to use challah instead of white bread. Also, I didn't skip the water bath, and I didn't have a problem with the custard breaking, like some other reviewers did. Iɽ definitely make this again.

I loved it. looked beautiful and had great taste. I added one more egg and used whole milk instead. made it nice and thick. i also used golden rasins.

I also had trouble with the custard breaking up, regardless the taste was delicious! I used skim milk and Splenda substitute for the sugar. I also added nutmeg, allspice and cloves to the apples as they were cooking. I will definitely be making this again!

Please advise: I followed the recipe faithfully. but the custard "broke up". (It resembled rice pudding). It was easy, healthy, and tasty, and I would like try it again someday. Any tips?

This is a phenomenal dessert especially for the health conscious. I used super healthy and hearty whole wheat & grain bread and very little brown sugar. It turned out beautiful and delicious. Everyone raved--health conscious or not. Delicious!

This set up beautifully and made for a delightful presentation, but it tasted bland, almost like apple-flavored paste, even though I used cinnamon raisin bread and added liberal amounts of additional cinnamon. I served it with Calvados-whipped cream, and that was the saving grace. Hopefully some crystallized ginger and maybe some maple syrup will make the leftovers taste better.

Well, it's probably not fair for me to rate this recipe b/c of how I altered it but I think that the story that goes with it is worth sharing. I baked the apple bundt cake that's on this site. As I was taking my beautiful cake out of the oven, it slipped from hands and landed upside-down on the oven rack! The cake popped out of the pan, fell apart. disaster. I didn't want to waste the cake so I crumbled it into pieces, made the custard from this recipe (doubled it), and converted my damaged cake to "bread" pudding. From disaster came something that was quite delicious. Total serendipity.

Made this tonight, pretty much doubled it. I used day old hearty rolls and cut them (and the apples) into bite size chunks and tossed it all together in a 13x9 dish. Added extra cinnamon and pecans. Everyone loved it. Skipped the water bath and baked for nearly an hour.

I forgot to add one thing - used dried cranberries instead of raisins - a great addition.

Made this for a party - increased the amounts by 50% and the four of us ate it all! The only changes I made were to use whole wheat bread and brown sugar. I also used less sugar to make it less sweet, and browned it under the broiler to make it crisper. Also made some very soft whipped cream with just a bit of orange zest to drizzle over it. Raves all around.

This was an excempltinally delisous and easy recipe. I tried it on my hubby last evening and he thought it one of the best tha he has ever tasted. I used only 1 tablespoon sugar when I sauted the apples and than 1 mor tablespoon + artificial sweetener for the remainder and he never could tell the difference. There was no after taste or anything that would tell on me.LOL! I guess one could use egg subustute but I think the whole eggs are part of the taste. I don't use substutes any more than I have to, I would use egg whites before using commercial products.

This recipe is wonderful! I used homemade bread and dried cranberries-- yum! There was not a bite left by the end of the night!

This was a delicious low-calorie substitute for typical heavy bread pudding. I didn't even miss a whiskey/buttery sauce it usually comes with. I cubed the bread at the other reviewer's suggestion. I could see maybe using a third slice of bread, because it seemed like there was a lot of the egg/milk mixture, but the whole thing firmed up just fine, so maybe it's perfect as is. and i used splenda to make it more diabetic-friendly for the hubby. you really can't beat a bread pudding that clocks in at around 250 calories (oh yeah, used skim milk) per quarter of a pie plate!

I really liked the lightness of this recipe--my previous venture into apple bread pudding with another recipe was too buttery-greasy. I used an old bread loaf, with crust. Next time I will cube the bread and mix it in, rather than layering: top layer was too dry. Since I used Fuji apples, I only used 3 tbs. of sugar in egg-milk mixture--and that was just perfect. To upgrade it to a dessert for company, I'll serve it with whipped cream.

Like others, I used cinnamon raisin bread in place of the white bread . . . yum! Served it warm, sprinkled with confectioners sugar and topped with a scoop of vanilla ice cream. Everyone loved it!

This is a delicious (and simple as well as healthy) apple bread pudding. All my friends have loved it. Before baking, I top it with grated orange rind -- it adds a nice citrusy flavour. I also substitute cinnamon raisin bread in place of the white bread. Tasty!

This will sound a bit strange, but as i only had a round pie dishes, i actually used cranberry raisin bagels for one batch and blueberry for another. (we all know how a fresh bagel gets stale fast!) turned out great! also added a bit more spices as recommended by previous reviewers. simple, good, and warming. i wonder how chocolate chip bagels would do?

Very easy. Impressive results for the minimum effort required to make this. I followed below reviewer's advice and used the Pepperidge Farm Toasting Bread. I was very happy with it.

I used Pepperidge Farm Toasting bread, and it came out beautifully. The Toasting bread is slightly more dense and soaked up the liquid well. My husband gave rave reviews and this is definitely going to be a repeat in our house!

A wonderfully light and fluffy dessert! Substituted "Egg Beaters" and "Equal" to make it lighter and topped it with light whipped cream. Also used dried cranberries instead of raisins.

Okay, substituted wheat bread for white, pears and bananas for apples and it was delicious. Hubby and I gobbled it up and it got the vote for another try.

This recipe is great. This time, I tweeked it and used a pumpkin yeast bread (instead of white bread) and dried sweetened cranberries (instead of raisins). I used slightly less sugar (about 20%) and used Macintosh apples. Also, I used more cinnamon and nutmeg as well. It was fabulous! "Comfort" food without too much guilt.

My hungry dog gobbled up this dish as it was sitting on the kitchen counter absorbing the milk, but I made it again a few nights later just because of all the rave reviews. Anyway, I didn't have a big enough roasting pan, so I just baked the pudding as-is, so that may have contributed to its needing much more than 40 minutes baking time and a persistent sogginess afterwards. I keep forgetting I don't like egg-y desserts -- my fault, not Epicurious'.


Comfy Cuisine- Home Recipes from Family & Friends

It's an Autumn Apple Party today here at #SundaySupper! Fall is in the air! Time for mums on the front steps, all the beautiful colors of Fall and all things APPLE!

Cindy @Cindy's Recipes and Writings is our Hostess this week. Our awesome #SundaySupper Movement with Isabel have over 50 apple recipes to share! This is a recipe for a delicious, comforting bread pudding, that honestly - I could not stop eating!

  • 1 Tbsp. soft butter
  • 1 cup plus 2 Tbsp. sugar
  • 1/2 tsp. ground cinnamon
  • 6 large eggs
  • 1 cup heavy cream
  • 1 cup milk
  • 1/4 tsp. kosher salt
  • 1/2 tsp. vanilla extract
  • Finely grated zest of 1 lemon
  • 3 cups day-old hearty white bread, cut in 1-inch cubes
  • 1-1/2 lbs. firm baking apples, peeled, cored, and cut into 1-inch chunks (I used Braeburn)
  • 6 Tbsp. apricot preserves
  • 1/2 cup coarsely chopped toasted walnuts

  • Cinnamon Apple Chips- Shockingly Delicious
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    • Chunky Apple-Apricot Bread Pudding- Comfy Cuisine
    • Apple Butter Spice Cake – Home Cooking Memories
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    • #GlutenFree Deep Dish Carmel Apple Pie- Cooking Underwriter
    • Apple Brownies That Skinny Chick Can Bake
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    • Apple-Gingersnap Cookies- Tora’s Real Food
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    • Applesauce Chocolate Chip Bundt Cake with Caramel Glaze- Hip Foodie Mom
    • Caramel Frosted Apple Cookies- No One Likes Crumbley Cookies
    • Apple and Pecans Cake- Basic N Delicious
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    Lidia Cooks from the Heart of Italy

    40 comments:

    Sounds like a great bread pudding Patti! Love the addition of the jam:@)

    So I made the mistake of showing this to my husband, a bread pudding addict and now he wants it for elevenses. :)

    Mums! I need mums! My husband would LOVE this bread pudding.

    Oh dear, this is wonderful! I am drooling when I see the caramel sauce on top of the pudding bread. Great recipe. Thanks for sharing with us.

    apple and apricot is such a divine combination! The bread pudding truly looks wonderful! :)

    What delish bread pudding! I love that apple sign you have too.

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.


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    Apple-Cranberry Bread Pudding with Cider-Calvados Reduction - Recipes

    Preheat oven to 350°. Line a baking sheet with parchment paper.

    For the Filling: Gently toss all filling ingredients and set aside.

    For the Dough: Combine flour, salt, water, and oil in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until just combined.

    Remove the shaggy dough from the bowl and knead by hand on a lightly floured surface until smooth and supple, about 5 to 8 minutes. Lightly oil the dough and set in a bowl, cover and allow to rest for 1 hour.

    Once rested, turn the dough out onto a lightly floured surface and roll out to a 10-inch by 12-inch rectangle.

    Cover the end of a table with a CLEAN patterned table cloth and lightly flour to prevent sticking. Move the dough to the cloth and begin stretching with the back of your hands from the center working outward. Continue stretching until the dough sheet is roughly 20 inches by 30 inches. You should be able to see the pattern on the cloth through the dough.

    Trim the rough edges of the dough with a scissors or a very sharp knife.

    For the Topping: Lightly spread the melted butter over the dough and sprinkle the bread crumbs evenly over the surface.

    Gently pour the filling across the bottom third of the dough sheet (on the short side) leaving about 3 inches of dough uncovered on the bottom and about 2 inches on each side.

    Use the cloth to lift the dough and roll it unto itself, continue to roll until all of the dough is surrounding the filling.

    Gently transfer the strudel to the lined baking sheet. Lightly brush with butter and sprinkle with sugar.

    Bake for 30 minutes until pastry is golden brown and the apples are tender.

    Allow to cool, slice and serve with lightly whipped cream. Sprinkle powdered sugar on at the very end for more sweetness and beauty.


    Watch the video: Το πιο εύκολο και αφράτο Cheesecake - The best No Bake Cheesecake Ever (October 2021).