Fresh orchard apples pair perfectly with pure Vermont maple syrup when the weather turns cooler. Fall dessert recipes such as this Apple Bread Pudding, Apple Crisp and Homemade Apple Pie, makes use of the best this season has to offer!
Apple Juice Concentrate
Unsweetened apple juice concentrate is a good substitute for typical sugary sweeteners. It has a natural sweetness and adds the necessary apple flavor desired in this recipe. Cascadian Farms sells a good organic unsweetened apple juice, but generic store-bought works just as well. Do not dilute it. Use it straight from the can, frozen or thawed. Fresh apple cider can also be used if unsweetened apple juice concentrate can't be found.
Pure Vermont Maple Syrup
There's no substitute for quality pure maple syrup. Imitation maple syrup just does not work for this apple bread pudding. Pure Vermont maple syrup is the most recognizable, however, Canada also produces a good product as well. Grade B is darker than Grade A Fancy, and is preferred in this recipe.
Water Bath Technique
The technique of using a water bath is essential to achieving the texture desired in this pudding. Use any pan that is larger and a little deeper than the pudding dish, place the pudding in the larger pan, then fill the pan half way up the sides with hot water before baking. The Chocolate Bread Pudding Recipe is another dessert that uses the water bath technique
Apple Bread Pudding Recipe
- 1 1/2 cups whole milk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup pure Vermont maple syrup
- 1 cup frozen unsweetened apple juice concentrate, or fresh apple cider
- 1 Tablespoon ground cinnamon
- 1 large apple, peeled and coarsely chopped
- 1/4 cup raisins
- 3/4 loaf sliced whole wheat bread, or any bread of choice
How To Make Apple Bread Pudding
- Preheat oven to 350 degrees F.
- Spray an 8 X 8 inch baking dish with vegetable spray.
- Cut bread slices in quarters and place standing up on end in baking dish.
- Mix milk, eggs, vanilla, maple syrup, unsweetened apple juice and cinnamon until well blended.
- Add chopped apples and raisins.
- Pour milk mixture over bread, lifting bread a bit making sure the custard coats all the bread evenly.
- Place a layer of plastic wrap over the bread pudding and press down. Let sit for 30-40 minutes for bread to absorb liquid.
- Place baking dish in the water bath. Bake at 350 degrees for 45-60 minutes or until knife comes out clean.
- Serve with real whipped cream or a scoop of vanilla bean ice cream.
- Cover with plastic wrap and refrigerate any leftovers.
- The apple bread pudding recipe can be doubled and baked in a 9 X 13 inch pan with good results.
- The 8 X 8 inch dish serves 6-8.
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
