Culinary Collective Network Bread Pudding Recipe

Recipe: Caramel Apple Cranberry Bread Pudding Muffins

Bake time – 20 minutes

Prep time – 2.5 hours

Serves 24

Caramel

1 cup sugar
½ cup water
½ cup heavy cream
1 teaspoon salt

  1. Add sugar, butter, and water to a small saucepan and simmer over medium heat about 12-15 minutes until mixture is thick, syrupy, and dark brown (below). Do not over stir or it will crystalize.Dark caramet
  2. Once sugar has reached desired color, turn off heat and add the cream and salt and whisk vigorously to combine. Use caution: the cream may splatter when added to the hot sugar mixture.
  3. Strain through a fine-mesh sieve and divide: ¾ cup for pudding and ¼ cup for topping.

Pudding

4 cups sour dough bread cubes (one-inch dice)
2 Pink Lady apples (half-inch dice)
2 cups heavy cream
2 cups half and half
¾ cup sugar
1 tablespoons vanilla extract
1 cup dried cranberries
¾ cup caramel
4 eggs

  1. Combine diced bread and apples in a large bowl, set aside.
  2. In a medium saucepan, combine cream, half and half, sugar, vanilla, and dried cranberries. Bring to a simmer over medium heat. Whisk in ¾ cup caramel. Remove from heat and cool to room temperature.
  3. Whisk in the eggs until thoroughly combined.
  4. Pour custard mixture over bread and apples. Mix well, cover, and place in refrigerator at least 1 hour to allow bread to absorb egg mixture.
  5. Preheat oven to 350 degrees. Prepare two 12-muffin baking pans (coat with non-stick spray or use paper liners). Stir bread and custard mixture gently, then fill each muffin cup about ¾ full.
  6. Place both pans in oven and bake for about 20 – 30 minutes; rotate pans half way through baking time for even baking. Bread pudding is done when a toothpick inserted in the center of a muffin is removed clean.
  7. Let rest for about 20 minutes, then remove muffins from pans.

Plating:

Reheat reserved caramel and drizzle over muffins. Serve with ice cream.

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