Facebook Twitter Gplus Flickr Pinterest LinkedIn
The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming in 2014! You can learn & laugh with Deanna & her friend Buffee (yes, that's her real name) during their cooking demos at the Washington State Fair this September and hear their The Old Hen podcast soon. Here's to starting from scratch. Thank you so much for supporting us!

Apple Pecan Bread Pudding With Warm Caramel Sauce Recipe

I confess. I cannot stop making bread pudding for it is one of the most fascinating of all the breakfast dessert kingdom. It is economical yet, when made correctly, glamorous. It is quite plain in theory yet as complex as you’d like it to be. It is far more wild than it looks.

BREAD PUDDING INGREDIENTS:

  • About 8 cups of French bread, allow to sit overnight so it is dry
  • 8 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 can sweetened condensed milk
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 large honeycrisp apples, freshly grated (or, if preferred, thinly sliced)
  • 1 cup chopped pecans (optional)
Bread pudding does not start out gorgeous. It is mushy and spongey and gooey. And mushy. This begins as you place all of the wet ingredients, salt, brown sugar, cinnamon & nutmeg into a large bowl and whisk them together well. After ingredients are incorporated, push bread into the mixture. Give everything a couple of stirs until bread is well-coated.  Cover with handi-wrap and place in the fridge for a couple of hours or overnight.

Preheat oven to 350 degrees. After bread has a chance to soak in all the flavors, add the pecans and grated apples and gently fold into puddin’.

Place the bread pudding into a 9X13 baking pan coated in baking spray (or butter).

FOR THE STREUSEL:

  • 1 stick cold butter cut into small pieces
  • 1 1/2 cup flour
  • 2/3 cup of uncooked oatmeal
  • 2/3 cup brown sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup pecans

Place streusel ingredients in a medium-large bowl and use pastry cutter until all ingredients incorporate together into a crumbly streusel. Sprinkle all over the top of the bread pudding. Loverly.

Bake for about an hour or until a knife poked into the center comes out clean.

While the bread pudding bakes, make the caramel sauce and then set aside.

FOR THE CARAMEL SAUCE:

  • 1 1/2 sticks butter, cut into small pieces & softened
  • 2 cups packed dark brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Melt butter on medium-low heat, watching closely so it does not burn. After melting butter, add sugar. Stir and let simmer on medium heat until it gets boils around the edges. Stir in cream. After starts to boil again, stir in salt and vanilla. Remove from heat and set aside until ready to serve.

When bread pudding is done baking, place servings into pretty bowls (preferably glass so the caramel sauce can show off). Top bread pudding with caramel sauce and a few chopped pecans.

It cannot be tamed for it is wild to it’s core. Many will not be brave enough but those who embark upon the new, glamorous bread pudding adventure will love every bite.

Crikey that’s delicious, mate!

Print Friendly
m4s0n501
 

One Response

  1. [...] This dish is a perfect example of what we call innovation! I know that everything on this dish is perfectly done, all is palatable! How I wish I could cook as perfect as this one. I’m sure this is a kind of dish that would impress your whole family! Very yummy!Go check out her blog! [...]

© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014
%d bloggers like this: