Best Apple Maple Pudding Recipes

MAPLE-APPLE MICROWAVE BREAD PUDDING

Steps:

• In a large bowl, whisk together the heavy cream, apple butter, dried apple, apple cider, ginger, eggs and half the maple syrup. Add the bread to the cream mixture and stir to fully coat the bread cubes. Divide the mixture among 4 microwave-safe mugs. One at a time, microwave each mug until the pudding is puffed up and firm, 3 to 4 minutes.
• Pour the rest of the maple syrup over the top of the bread puddings before serving.

APPLE AND MAPLE BREAD PUDDING

Steps:

• For custard:
• Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.
• For apples:
• Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.
• Mix half of apple slices into breadcustard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).
• Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.

APPLE BREAD PUDDING WITH MAPLE RUM SAUCE

Steps:

• In large bowl, combine bread cubes, apples and raisins. Place in greased 9-inch (2.5 L) square baking pan.
• Whisk together eggs; stir in Eagle Brand, hot water, butter and maple extract. Pour over bread cube mixture, completely moistening bread.
• Bake in preheated 350°F (180°C) oven for 45-50 minutes or until knife inserted in centre comes out clean. Remove from oven and cool slightly.
• Serve warm with maple rum sauce.
• *** Maple Rum Sauce - Over medium heat, melt together butter, whipping cream and brown sugar until mixture comes to a boil. Boil 2-3 minutes. Remove from heat; stir in rum and maple extract. Serve warm over apple bread pudding. Makes about 1 cup.

APPLE RUM PECAN MAPLE RICE PUDDING

Steps:

• 1. In good sturdy saucepan, mix milk, rice, ⅔ cup sugar, and salt. Bring to simmer over medium-high heat. Reduce to low, cover; simmer, stirring occasionally 20 minutes. Add Apple; cook, covered, 20 minutes, until tender.
• 2. Meanwhile, in small saucepan, heat remaining ⅓ cup sugar and 2 Tablespoons water over high heat. Boil until light amber in color, about 5 to 7 minutes.
• 3. Line baking sheet with foil; grease foil well. Spread pecans out over foil. Pour amber sugar mixture over pecans. Let cool; break or chop into small pieces.
• 4. In a mixing bowl, whisk maple syrup, and eggs. Stir in rum, allspice, and nutmeg into rice mixture. Whisk small amount of rice mixture into maple syrup mixture. Stir maple syrup mixture back into rice mixture; cook until thickened (160℉), about 3 minutes. Divide among 8 cups, top with sugared pecans.
• 5. **Note: The alcohol from the rum will boil off, so letting children eat pudding need not be a concern. However, should you not want to use alcohol for any reason, use 3 tablespoons water, and 1 to 1½ tsp. Rum extract (amount depends on the strength of your flavoring or extract; taste to suit) to replace golden rum.

MAPLE-APPLE PUDDING CAKE

Steps:

• Heat oven to 350. Spray 8" square baking dish with cooking spray.
• Whisk flour, baking powder, salt and cinnamon in a large bowl.
• Whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla.
• Stir into flour mixture just until dry ingredients are moistened.
• Fold in apple and cranberries.
• Pour into baking dish.
• Bring syrup and apple juice to a boil in a saucepan. Gently pour over batter; sprinkle with nuts.
• Bake 35 to 45 minutes or until op of pudding springs back when lightly touched and sauce forms on bottom (do not over-bake). Cool 20 minutes on wire rack, serve warm with a dollop of whipped cream if desired.

APPLE MAPLE PUDDING

Steps:

• 1. Preheat oven to 375F. Grease or spray an 8-inch square baking dish.
• 2. Peel and core apples. Cut into even chunks.
• 3. Arrange apples in the prepared baking pan. Pour 1/2 cup of the maple syrup over apples, stirring to coat well, and spread in an even layer.
• 4. In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2 cup maple syrup.
• 5. In another bowl, combine flour, baking powder and salt. Stir the dry ingredients into the egg mixture. Fold in raisins.
• 6. Pour batter evenly over apple pieces.
• 7. Bake for 30 to 35 minutes or until top is lightly browned.
• 8. Serve warm with unsweetened whipped cream, if desired.

APPLE-FIG BREAD PUDDING CUPCAKES WITH MAPLE SAUCE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 6 jumbo muffin cups with shortening.
• In large bowl, mix bread cubes, apple and figs. In small saucepan, cook 1 cup brown sugar, the milk and 1/4 cup butter over medium heat until butter is melted. Remove from heat; stir in cinnamon and vanilla. Pour over bread mixture in bowl. Add eggs; toss to coat. Spoon mixture into muffin cups, filling to tops of cups.
• Bake 30 to 34 minutes or until center is set and apples are tender. Cool while making sauce.
• In 1-quart saucepan, stir granulated sugar, 1/3 cup brown sugar, the whipping cream and 1/3 cup butter. Heat to boiling over medium heat, stirring occasionally. Remove from heat; stir in maple flavor.
• Remove warm cupcakes from pan; place on serving plates. Spoon warm sauce over cupcakes. Garnish with maple candies.

MAPLE-APPLE MICROWAVE BREAD PUDDING

Steps:

• In a large bowl, whisk together the heavy cream, apple butter, dried apple, apple cider, ginger, eggs and half the maple syrup. Add the bread to the cream mixture and stir to fully coat the bread cubes. Divide the mixture among 4 microwave-safe mugs. One at a time, microwave each mug until the pudding is puffed up and firm, 3 to 4 minutes.
• Pour the rest of the maple syrup over the top of the bread puddings before serving.

POUDING AUX POMMES AU SIROP D'ERABLE (APPLE MAPLE PUDDING)

Steps:

• Arrange apples in a greased 8 inch square baking pan.
• Pour 1/2 cup of the maple syrup over apples, stirring to coat well, and spread in an even.
• layer.
• In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2.
• cup maple syrup.
• In another bowl, combine flour, baking powder and salt.
• Stir the dry ingredients into the egg mixture.
• Fold in raisins.
• Pour batter evenly over apple pieces.
• Bake in preheated 375 deg F oven for 30 to 35 minutes or until top is lightly browned.
• Serve warm with unsweetened whipped cream, if desired.

WARM MAPLE APPLE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Grease 8 inch square baking dish.
• In a saucepan, bring apples and syrup to a boil; simmer for three minutes or until apple is softened.
• Add raisins and pour into baking dish.
• In a bowl, combine flour, sugar, baking powder, baking soda and salt; cut in butter with a pastry blender to make fine crumbs.
• Beat egg, buttermilk and vanilla together in another bowl; pour over flour mixture and stir until just combined.
• Drop by large spoonfuls onto warm fruit.
• Bake 30 minutes or until top is golden and cake tester comes out clean.
• Serve warm.