This one sounds very interesting. Bread pudding always reminds me of Peabody. She adores it. I want to like it. I really do. Maybe this will be the one! Im hopeful. ;)
Make some pudding people…
This one sounds very interesting. Bread pudding always reminds me of Peabody. She adores it. I want to like it. I really do. Maybe this will be the one! Im hopeful. ;)
Make some pudding people…
Tuesdays with Dorie 
I have never actually tried bread pudding, but the name to me is very off-putting… I keep thinking ‘soggy bread’ but maybe Dorie will change my mind?
This sounds interesting. But I’m confused about what Dorie means when she says to line the pan with the thickness of…something paper towel (too lazy to look up specifics.) This may be a silly question but are we supposed to put actual paper towel into the pan or am I missing something?
Thanks. ^o^
I just read it…you line the larger roasting pan with paper towels and add water. It keeps the dish of bread pudding from sliding around, I guess.
Not sure, but why would it matter for it to sit still, is it going to move around in the oven? Hmm, maybe I’m not sure.
I’m not sure…. The last time we made bread pudding (which was the first time I tried it) I didn’t find it to be very apealling…..
I think the paper makes it still so that it doesn’t break moving around I usually do it when sterilizing jam jars too.
I love the apple apple pudding just overbrowned it under the grill !
I’m not sure if I’m gonna make this.
I hate bread pudding. I can’t get over the texture or something. If no one else in the family will eat it, I’m going to have to pass.
Thanks Rachelle and Natalia! It seemed a little bit odd at first but I think I understand the paper towel usage now. :)
I love the sound of this pudding but I am the only one in my family who would eat it. I wonder if I could 1/4 the recipe??
I’m going to cut the recipe way back, too, but can’t wait to try it. Love bread pudding!!
I plan to make just a fraction too, probably only 1 ramekin.
I’ve made this one before and the caramelized apples work very well in the bread pudding. it was surprisingly complex. of course, I’m going to have to make bread just for this purpose, as we only have pumpernickel and no-knead rye in the house this week…
YAY!! I am looking forward to making this. I grew up on bread pudding, and my favorite part was the whiskey sauce. So guess what I am going to put on my Apple-Apple Bread Pudding….whiskey sauce, of course :) Makes it yummy. Hopefully, I will be able to maintain my composure and only have one bite :)
This was DELICIOUS!
I made it a few weeks ago and absolutely loved it. It was a big hit with the family. I just dusted mine with powdered sugar. I really liked the way the caramelized apples worked out and the apple butter brings a great complexity to the flavor.
I would make this again in a heart beat!
Great pick!
We are making bread pudding for our Sweet Melissa Sunday baking group too. Im not sure if I will do both or pass on one of them. I thought about cutting the recipes in half and trying both. Hmmm what to do!!
how many ramekins would the full recipe make?
i’m not so sure about this one… will have to see how it turns out :)
I can’t get apple butter here…but I really really like the sound of it so I might have a go at making my own. It is just like a really concentrated form of apple sauce?
pretty much. turns a darker brown and gets thick as you continue to cook. might require some extra sugar (and spices if you like them) added to applesauce.
Yes. I found this recipe that you make using apple sauce in your crock pot or slow cooker:
http://www.recipezaar.com/recipe/Easy-Crock-Pot-Apple-Butter-199372
Or you could try one of her variations and use peach jam with peaches, or apricot jam with apricots…
This is one of Dorie’s best recipes in the opinion of this bread pudding lover. I made my own cranberry egg bread (easy recipe coming to my blog this Sunday) and used cherry butter (no apples). Also used skim milk in place of whole milk so it wouldn’t be so outrageously rich. Fabulous with Creme Anglaise.
Good to know, I wanted to make it lower fat, too, but wasn’t sure. I will for sure. So you just used cream and skim milk? They cancel each other out, right? ;)
This is good (just had a warm piece from the oven.). I
recommend making it when you have time in the kitchen, foolishly I thought I could hurry and make it before dinner (Mr. wanted to take me to Home Depot after dinner)…but we ended up having leftovers ’cause this had so many steps. I ended up leaving it to soak up in the fridge while we were gone and baked it when we got home. I made my first Challah loaf for this.
It doesn’t say, do we store it in the fridge? I’d think so ’cause of the custard. I just have to wait for it to cool enough.
I kept it in the fridge until it was ready to serve. It’s really good drizzled with some maple sypup and warmed up in the microwave for a few seconds.
Thank you for the link, I will have a go at making the apple butter tomorrow :-)
Maybe an odd question – but I thought apple butter is butter with apple-flavour. But if you make it on the basis of apple-sauce, I guess I am wrong…
And is apple-sauce like thick apple juice?
Sorry, but not living in an english speaking country, I have heard of neither of them before
Apple sauce is made by cooking apples and usually some spices (like cinnamon or cloves) until the apples are soft, then they can be mashed to make chunky apple sauce or pureed to make smooth apple sauce.
Apple butter is similar to jam or fruit preserves: it’s a concentrated spread made from cooking down the fruit for long periods of time. That’s why you can make apple butter from apple sauce: apple sauce is just cooked apples, so if you cook it longer and with more sugar, it gets thicker and eventually is more like a jam.
Alvarosa, apple butter is like Pflaumenmus, but made with apples. I wanted to use Pflaumenmus for this bread pudding, but couldn’t get any nice fresh plums for the filling. I’ll definitely try it this way in the summer.
Uh, oh my gosh, good I asked – I was ready to just spread some butter on the brioche… :o]
Thanks a lot!!
I made this with rhubarb, and it was fantastic! I reduced some sweetened stewed rhubarb until it was very dark and thick, like apple butter, and filled it with roasted rhubarb. I used cardamom and vanilla to season it, and wow! No need for dinner now…
I wanted to use rhubarb too- Great to know that is can be done. Sounds so yummy!
great to know that *it* can be done.
I just used all whole milk instead of the cream and it was delicious. I’m sure 2 percent would have worked, too, but that’s what I had on hand.
Still plenty rich and delicious!
Oh, and next time I’ll make more apples. Yum!!!
Ok, so I’m going to try and make the apple butter today. I bought some brioche (I was feeling too lazy to make my own) but my kids have eaten it all!
Just a question about making brioche in a Kitchenaid…I have a KA Classic, not the artisian kind…would I be safe to make Dorie’s brioche recipe? I’ve never made bread dough in my KA before and I don’t want to burn out the motor!
Nickki, I can’t say for sure about brioche in the Kitchenaid. But I can tell you this recipe for Monkey bread (not the cinnamon-sugar kind) is an egg bread that is extremely easy to make..and eat.
http://www.salad-in-a-jar.com/family-recipes/bread-machine-monkey-bread-inspired-by-helen-corbitt
The directions are for mixing in the bread machine and baking in the oven.
You can find directions for making in a Kitchen Aid here. http://www.ehow.com/how_2157001_make-dough-kitchenaid-mixer.html
Be careful–your kids will eat this faster than store-bought.
I made Dorie’s brioche in my KA Professional (not the kind with the tilt-up head) which is supposed to be very powerful, and it definitely gave the thing a workout – I had to hold the machine while it was beating the dough so it wouldn’t crawl off the counter, and I got the sense it was starting to get “tired” towards the end. I would just be careful and be ready to give the mixer breaks now and then. You wouldn’t want to burn out your new mixer!
Yikes, I hate to pass two weeks in a row, but I’m the only one here that likes bread pudding. On top of that, my son totaled his car on Wednesday and has a collapsed lung, so I’ll be going back to the doc this week for follow ups. I think I’ll have to pass :(
I’m so sorry Amanda. I hope he has a speedy recovery.
I hope he’s well soon!
i skipped last week because i was out of town for work and was thinking about skipping this week because I do not like bread pudding at all, but after reading the comments about how good it apparently is, i think i’ll give it a try, but plan on cutting it back by at least half-even my friends are getting tired of being force fed desserts every week-a sure sign to scale it back a bit!
I made this last winter for friends who regularly come over for home-made soup, fresh bread, and yummy desserts. The bread pudding was fantastic! Even people who claimed they did not like bread pudding ate this up and asked for more. It does take a while, but I found it very satisfying to give the bread “the back of the spoon treatment”.
Does it matter if I don’t have a roasting pan? Can I just use a rimmed baking sheet?
you need the hot water to come up to half the bread pudding pan sides, so that’s why a roaster is best. Maybe check the dollar store for a cheap disposable aluminum roaster?
If you only make half the recipe and use and 8×8 pan, it will fit perfectly into a 9×13.
I think I’m a convert now…
I am not going to make this. Maybe, one day in the winter I will revisit this recipe.
I’m in the middle of making this. Can anyone tell me whether the apple butter side on the top layer of bread goes up or down?
I wasn’t sure about that either, but I placed the top layer of bread apple butter side down since once you pour the custard, Dorie says to give the bread “the bottom of the spoon treatment”.
If you’re trying to decide whether or not to make this, by all means make it! I made it for dessert last night and it was wonderful!
Does anyone have the measurements for half the recipe?
Pingback: Apple-Apple Bread Pudding « LA's In The Kitchen
Pingback: Strawberry Babycake | SugarHero!
The post is absolutely fantastic! Lots of great information and inspiration, both of which we all need! Also like to admire the time and effort you put into your blog and detailed information you offer! I will bookmark your site!