Buttermilk & Brown Sugar Apple Pudding

By • May 24, 2016 0 Comments

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Author Notes: So, this friend of ours, knowing my hubby loves French bread, brings us this loaf, which happened to have a hole in the bag, and the thing is dried OUT! What to do? Well, of course, the first thing I thought of was a big, rich, luscious apple pudding! Old-fashioned, warm, incredible with whipped cream or vanilla ice-cream, plenty of fresh apples, cinnamon--and made with that rock hard French bread! Also incredible with warm caramel sauce!BeijingRose


Serves 12

  • 1 very dry, hard French bread loaf, cut in 1-2 in. cubes
  • 4 apples--cored, sliced in 8 pieces, each slice cut into 3 pieces--do not peel apples!
  • 1 cup raisins
  • 1 cup cinnamon-raisin applesauce
  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 1 cup brown sugar
  • 1 level TBSP cinnamon
  • 1 TBSP pure vanilla extract
  • 1/2 TBSP ginger
  1. In a large mixing bowl place the cubes of dried French bread. Put the apples, raisins and a little sugar in a pot with a little water and slowly simmer about 15 minutes to soften--I leave the peel on the apple, tastes better and makes for a better texture. Drain and add to French bread cubes.
  2. In a separate bowl pour the buttermilk, 4 eggs, cinnamon-applesauce, sugar and brown sugar, oil, vanilla, cinnamon and ginger. Mix well with a whisk and pour over the French bread cubes mix.
  3. Mix well, folding the ingredients, wet and dry, together so the bread can soak up the liquids. Make sure all the bread cubes are submerged--pat the down with a spoon if you must. WAIT 30 minutes until all the bread has soaked up the liquid. Pre-heat the oven to 350 degrees.
  4. Butter spray an 11 X 17 inch glass baking dish, then pour the whole mixture into it. Smooth it a little on top. Place the baking dish into a larger roasting pan and fill with about 2 inches of water. Bake for one hour. Let cool for 30 minutes before serving.

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