food ~ photography ~ vintage
Streusel Topped Apple Bread Pudding
Posted on Oct 19, 2011 | 7 comments
Bread pudding is one of those desserts I came to appreciate as an adult. It was thought to be the red headed step child of pie at my house so it didn’t make it to our table often. Usually it only showed up if someone gave it to us as a gift. The first really good bread pudding I had was in a cooking class 10 years ago and it blew my mind. It was fantastic! It was a summer class so we made it with peaches and drizzled it with a bourbon sauce. That class opened my mind to how flexible and simple bread pudding can be. You really can make it with whatever fruit is in season.
This recipe is sort of a cross between an apple crisp and a bread pudding. The crumble topping gives this pudding an entirely different taste. One of the things I’ve learned about bread pudding is that the bread you use makes a difference. I used a raisin challah but there are tons of other options. For my personal tastes, I prefer a bread that’s more substantial than a regular sandwich bread- sour dough, whole wheat, even a ciabatta. I sliced the bread into roughly 1 inch cubes. For the apples I used 2 Winesaps and 1 McIntosh because that’s what I had on hand. Normally I would have used Golden Delicious. I also sliced those into large chunks because I like to bite into big chunks of apple.
Streusel Topped Apple Bread Pudding
Ingredients
- 3 eggs
- 1 cup applesauce
- 1/2 cup vanilla fat-free greek yogurt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
- 3 heaping cups bread cubes ( I used raisin challah).
- 3 tart apples – peeled, cored and chopped
- fat free caramel ice cream topping
Topping
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cold butter, diced
Instructions
- Preheat oven to 350 degrees. Spray a deep dish 9 inch pie pan or 9 inch square baking dish with cooking spray.
- 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 pan.
- In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of bread pudding.
- Bake in preheated oven for 1 hour or until top is golden and fruit is tender.
- Microwave the caramel sauce for about 20 seconds and drizzle over pudding.
Number of servings (yield): 8
This recipe was inspired by Allrecipes.com
7 Comments
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Hi Janet! This Bread Pudding looks amazing!!!! I am so happy you found my site and now, I’ve found and am following yours. Thanks for linking up at my Food Friday party. I love meeting new people. Have a great weekend and happy cooking:-)
This looks soooooooooo good. I may have to try this recipe and I love anything with apples.
Carolyn/A Southerners Notebook
This looks delicious! Thanks for linking up for Friday Favorites. I’m featuring you this week. Come by and grab my featured button if you’d like one.
This looks so yummy I wish I had the energy to make it now. I’m going to use the vanilla applesauce I just made along with some of the farmers’ market apples I have left to cook this dish soon. Thanks so much!
Love that picture, Janet! I’ve always been a fan of bread pudding because it’s so easy to put together – I even made one with croissants once!
Thanks Vivek. I’ve been tempted to make one with Krispy Kreme donuts but I’m afraid it might be too sweet. Maybe around Christmas.
My husband loves bread pudding! I think I might try this this weekend!
BTW I have a recipe linkup at blog.thesingingsparrow.com.