Spiced Apple Bread Pudding
By: Linda Bonwill - World Class Cooking
It's Dessert O'clock somewhere!
Toasty, warm and cozy describes this delightful aromatic treat. The fragrant scent of coffee, brown sugar, vanilla, and spices permeates the air of freshly spiced baked bread pudding.
Bread pudding is an ancient recipe that was created as a means to use up day-old bread. The bread is toasted and tossed with eggs, spices, and fruit, then baked in the oven. In this recipe, I used apples, raisins, and nuts, soaked in the egg mixture; I complimented the bread by adding brewed coffee, which had remarkable results. The addition of Wisconsin Cheddar cheese takes this bread pudding to the next level.
Get ready to bake this bread pudding soon, but don't forget to have that pot of coffee brewed and ready to pour.
Featured Product: Black and Tan 10oz ground coffee
- 8 slices thick bread (I used texas toast)
- 8 eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups apples or pears, peeled and cubed (1/2 inch pieces)
- 1 cup walnuts, chopped (optional
- 6 oz Wisconsin Sharp Cheddar cheese, shredded
- 3 cups brewed strong coffee (Black and Tan)
- 6 cardamom pods
- 6 whole cloves
- 3 cinnamon sticks
- 3-star anise
- 1/2 cup dry Wisconsin cherries
- 1/2 cup golden raisins
- 1/2 cup dark raisins
- 1 1/2 cups brown sugar, unpacked
- 1 stick butter
- 1/4 tsp salt
Coffee Glaze Ingredients & Instructions
- 2 cups powdered sugar)
- 3-4 TBSP brewed coffee
- 1 tsp vanilla extract
- Mix all ingredients into a glaze. Add extra sugar or coffee, as needed to achieve a glaze that easily runs off the spoon. Drizzle over top of the bread pudding when cooled.
- Preheat the oven to 350 degrees.
- Slice the bread into 1/2-1 inch cubes. Spread on a baking sheet and bake until brown and crispy, approx. 15-20 mins.
- Beat the eggs, vanilla, and salt in a large bowl. Add in the apples, nuts, and cheese. Set aside.
- In a medium size pan, add the brewed coffee, cardamom, cloves, cinnamon, and star anise. Bring to a boil, lower the temperature and simmer for 30 mins. Strain the spices from the coffee. Discard the spices and return the coffee to the pan. Stir in the fruit, sugar, butter, and salt. Simmer until sugar dissolves. Remove from the burner and let it cool.
- Add the cooled coffee mixture to the egg bowl, and stir. Fold in the bread cubes. Let it sit for 30 mins giving the bread a chance to absorb the liquid. Add the mixture to a greased baking dish. Bake for 45-50 mins or until done.