Best 6 Apple Custard Bread Pudding Cups Recipes

APPLE CUSTARD BREAD PUDDING CUPS

Steps:

• Heat milk in a small saucepan until almost boiling. Add sugar and vanilla, stir to dissolve. Take off the heat.
• Lightly spray 2 individual ramekin dishes with oil. Cut the bread using a pastry/scone cutter (or similar) into rounds the same size as the ramekin dishes.
• Spread the tops of each bread piece with jam.
• Place one piece of bread on the bottom of each ramekin, jam side up.
• Put some grated apple on top, sprinkle with a little of the nuts and some nutmeg.
• Whisk the eggs into the warm milk mixture. Put a few spoonfuls on top of the apple mixture, then place another piece of bread on top, jam side up.
• Continue the layer again- apple, nuts, nutmeg and custard mixture. You may have to make more depending on how big your ramekins are and how big the apple was.
• Finally, top with one more piece of bread (jam side down this time).
• Sprinkle the tops with nutmeg and sugar.
• Pour over the remaining custard mix.
• Place in the fridge and let rest for at least an hour.
• Preheat oven to 350F (180C).
• Bake for 20 minutes or so until the custard is cooked through.

GRAMMA'S APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

CUSTARD BREAD PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

APPLE BREAD PUDDING (PAMPERED CHEF)

Steps:

• Cube bread and toss with melted butter. Set aside.
• Preheat oven to 350º (f) and spray 9x9 baking dish with non-stick cooking spray.
• Slice apples thinly (you can leave peel on if so desired) and evenly layer 1/2 of the apples in bottom of prepared dish.
• Top apples with 1/2 of the bread cubes, making sure to layer as evenly as possible.
• Pour 1/2 of the jar of caramel sauce over the bread and repeat the layers with remaining ingredients.
• Bake for 30 minutes. Serve warm.

APPLE BREAD PUDDING

Steps:

• Lightly butter 9-inch-diameter glass pie dish. Cut each bread slice into 4 squares. Arrange half of bread squares in single layer in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples; sauté 5 minutes. Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 6 minutes. Arrange apples atop bread in dish. Sprinkle with currants. Top with remaining bread squares in single layer.
• Bring milk to simmer in small saucepan. Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour over bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on bread with spatula to submerge, about 30 minutes.
• Preheat oven to 350°F. Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature.

APPLE BUTTER BREAD PUDDING

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., Combine apple butter and raisins. Spread over croissant bottoms; replace tops. Cut each croissant into 3 pieces; place in a greased 13x9-in. baking dish., In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over croissants; let stand for 30 minutes or until bread is softened., In a small bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top., Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.