Best 3 Apple Pie Pudding Recipes

BREAD PUDDING APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.
• In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.
• Bake in preheated oven for 1 hour or until top is golden and fruit is tender.

APPLE PIE BREAD PUDDING

Steps:

• 1. Preheat the oven to 350°F. Grease a 9" x 13" casserole dish; set aside. Place the bread cubes in a large bowl; set aside.
• 2. Whisk the eggs, milk, heavy cream, both sugars, cinnamon, and vanilla in a medium-size bowl. Beat until well mixed. Pour the egg mixture and melted butter over the bread and gently toss until most of the egg mixture is absorbed by the bread. Add the apple pie chunks and lightly toss to evenly incorporate
• 3. Loosely cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 35-40 minutes, or until a toothpick inserted in the middle comes out clean
• 4. To prepare the sauce, combine the caramel sauce and the rum in a microwave-safe bowl; microwave for 60-90 seconds, or until warm. Serve over the warm bread pudding.

APPLE PIE PUDDING

Steps:

• 1. In a large mixing bowl, using a hand mixer on medium speed, beat the cream cheese and sweetened condensed milk until smooth. Set aside.
• 2. In a medium mixing bowl, using the hand mixer on medium speed, beat pudding mix and milk until thickened, about 2 minutes.
• 3. Open the apple pie filling and run a knife thru the apples, cutting them down to small chunks.
• 4. Stir the pudding and apple pie filling into the cream cheese mixture and blend until well mixed.
• 5. Fold in half of the thawed whipped topping until well blended.
• 6. Spread 2 - 3 large spoonfuls of pudding mixture on bottom of an 8" x 8" pan (or equivalent). Place a layer of whole ginger snap cookies over the pudding. Spoon 1/3 of the remaining pudding mixture evenly over the cookie layer.
• 7. Repeat with another layer of cookies, another third of the pudding mixture, another layer of cookies and finish with the remaining pudding mixture.
• 8. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
• 9. Crush remaining ginger snaps into crumbs. The easiest way to do this is to place cookies in a quart size freezer bag and crush with a rolling pin or heavy glass bottle.
• 10. To serve, spoon Apple Pie Pudding into a bowl, add a dollop of remaining whipped topping (or real whipped cream) and sprinkle with crushed ginger snaps.
• 11. Refrigerate any leftovers.