Best Cinnamon Apple Pecan Pudding Recipes

APPLE-NUT BREAD PUDDING

Apple-Nut Bread Pudding image

Traditional bread pudding gives way to autumn's influences in this comforting dessert. I add apples and pecans to this slow-cooked version, then top warm servings with ice cream. -Lori Fox, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 3h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

8 slices cinnamon-raisin bread, cubed
2 medium tart apples, peeled and sliced
1 cup chopped pecans, toasted
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs, lightly beaten
2 cups half-and-half cream
1/4 cup apple juice
1/4 cup butter, melted
Vanilla ice cream

Steps:

Place bread cubes, apples and pecans in a greased 3-qt. slow cooker. In a bowl, combine the sugar, cinnamon and nutmeg. Add the eggs, cream, apple juice and butter; mix well. Pour over bread mixture. Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. Serve with ice cream.

Nutrition Facts : Calories 440 calories, Fat 24g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 173mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 4g fiber), Protein 9g protein.

APPLE PECAN BREAD PUDDING

Apple Pecan Bread Pudding image

Transform "left-over" cinnamon rolls into a yummy warm bread pudding. This recipe was published in the Southwest Parent magazine.

Provided by CarolAT

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces day-old cinnamon rolls, cubed
1/2 cup pecans, chopped
1 cup apple, peeled and sliced
2 eggs
2 cups milk
1/2 teaspoon vanilla
1/2 cup sugar (optional)
maple syrup

Steps:

Coat an 8 or 9-inch cake pan with nonstick spray. Place the bread cubes in the pan and toss in the pecans and apples.
Blend the eggs, milk and sugar (optional) in a medium bowl. Add vanilla.
Pour the mixture over the bread and let stand for about 20 minutes.
Bake in a 350°F oven for about 45 minutes, until golden brown. Cut into squares to serve.
Serve with warm maple syrup.

Nutrition Facts : Calories 218.8, Fat 13.1, SaturatedFat 3.1, Cholesterol 80.1, Sodium 156.2, Carbohydrate 20.5, Fiber 1.7, Sugar 11, Protein 6

CINNAMON APPLE BREAD PUDDING

Cinnamon Apple Bread Pudding image

This recipe comes from the Honolulu Advertiser & is about 15 years old. The apple cinnamon mixture is very rich & yummy. Sweet bread is readily available in Hawaii, but I bet the pudding would come out fine with regular white bread too.

Provided by Judy from Hawaii

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups peeled and chopped apples
2 tablespoons lemon juice
2 tablespoons cinnamon (more or less to taste)
3 tablespoons butter
1/2 cup brown sugar
3 cups sweet bread, cubes
2 cups milk
2 large eggs
1/2 cup sugar
2 teaspoons vanilla
1/2 cup raisins

Steps:

Preheat oven to 350 degrees.
Heat 3 T butter in a nonstick frying pan& saute chopped apples& lemon juice on medium low heat.
Add brown sugar& cinnamon& continue cooking til the juice drains from the apples& thickens.
Set aside.
Place bread cubes in a 9 by 9" pan, lightly greased with butter.
Sprinkle raisins over the bread.
In a large bowl, beat eggs& add white sugar, vanilla, milk,& sauted apple mixture.
Mix well& pour over the bread cubes.
Bake 1 hour or till knife comes out clean.

CRANBERRY APPLE PECAN BREAD PUDDING WITH VANILLA CREAM SAUCE

Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce image

This makes a nice breakfast/brunch dish. The bread pudding itself is not overly sweet, but vanilla cream sauce adds a nice richness. From Morning Glories by Donna Leahy.

Provided by pattikay in L.A.

Categories Dessert

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups apples, peeled and sliced
2 teaspoons lemon juice
4 large eggs
1/4 cup sugar
2 teaspoons vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup unsalted butter, melted
2 cups half-and-half (or milk)
1/4 cup brandy
1/2 cup cranberries
1/2 cup pecans, chopped
5 cups stale croissants (or brioche or french bread, cut in cubes)
2 cups milk (or half and half or cream)
2 tablespoons flour
3/4 cup sugar
1/2 cup butter
2 teaspoons vanilla

Steps:

Pudding:.
in a medium bowl, toss sliced apples with lemon juice and set aside.
in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
Stir in the butter, half and half and brandy.
Toss the apples, cranberries, pecans with the bread cubes.
Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
Vanilla Cream Sauce:.
Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.