Cranberry, Apple & Pecan Bread Pudding

cranberry-apple-and-pecan-bread-pudding

Happy Halloween! I have a super yummy Halloween post to share with all of you. I really love a good Bread Pudding and I know how rich and full of calories it could be so I replaced the heavy cream in my recipe with noosa cranberry apple yoghurt! Since becoming a Brand Ambassador for noosa yoghurt earlier this month I have been experimenting with different ways to incorporate yoghurt in some of my dessert recipes to make them a little more healthy. I really love yoghurt so I think it actually makes them taste better and this recipe is no exception.

After making a similar Bread Pudding over the years I could really taste the difference with the yoghurt instead of heavy cream this time. I think it actually made the bread more soft and fluffy after baking and I loved the texture as well. I used Japanese Shokupan, similar to a Pullmam loaf, but any bread will do so please experiment. I love using a baguette as well as wheat bread or any leftover bread I happen to have on hand. You can also try it with different nuts. I love pecans but you could leave them out or try almonds, walnuts or even pistachios.

This is a perfect Halloween Brunch dish, drizzled with warm maple syrup, or for dessert, after the trick or treating is finished, with a big scoop of vanilla bean ice cream on top. Any way you serve it I know it will be a winner in your house just as it was in mine.

Ingredients: served 8-10

6 large eggs
1/2 cup pure maple syrup
1/2 cup (packed) brown sugar
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 cup whole milk
1 cup noosa cranberry apple yoghurt (or vanilla flavored)
1 loaf of bread (of your choice) cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups) I used Japanese Shokupan similar to a Pullman loaf

Apple, Cranberry & Pecan Mixture

3 tablespoons unsalted butter
2 1/2 pounds of apples of your choice, I used Fuji (about 5) peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)
1/4 cup pure maple syrup
1/4 cup (packed) brown sugar
1 cup of Pecans, I leave them whole but you can chop them if you prefer
1/4 cup fresh cranberries

Preparation:

Custard

Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk and noosa yoghurt and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to soak up all of the custard.

Apples

Position rack in bottom third of oven and preheat to 350°F. Generously butter 9×5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until they’re golden and begin to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, brown sugar and pecans. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat and add the cranberries.

Mix half of apple, cranberry & pecan mixture into bread mixture. Transfer bread pudding mixture to prepared pan. Spread the remaining apple, cranberry & pecan mixture evenly on top of bread pudding. Spoon any remaining syrup from skillet on the top. Place loaf pan on rimmed baking sheet (to catch any spills during baking).

Bake bread pudding until puffed and top is a deep brow (thermometer inserted into center of pudding should register 170°F to 180°F, about 1 hour 30 minutes. Pudding will rise high above top of pan). Remove from oven and let rest at room temperature for about 15 minutes (pudding will fall). Serve warm drizzled with warm maple syrup or topped with vanilla ice cream.

This post was sponsored by noosa yoghurt. Photos and writing by me.

Cranberry, Apple & Pecan Bread Pudding
Serves: 8-10
 
This is a perfect Halloween Brunch dish, drizzled with warm maple syrup, or for dessert, after the trick or treating is finished, with a big scoop of vanilla bean ice cream on top. Any way you serve it I know it will be a winner in your house just as it was in mine.
Ingredients
  • 6 large eggs
  • ½ cup pure maple syrup
  • ½ cup (packed) brown sugar
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 cup whole milk
  • 1 cup noosa cranberry apple yoghurt (or vanilla flavored)
  • 1 loaf of bread (of your choice) cut into ¾- to 1-inch cubes (6½ to 7 cups) I used Japanese Shokupan similar to a Pullman loaf
  • _____________
  • Apple, Cranberry & Pecan Mixture
  • 3 tablespoons unsalted butter
  • 2½ pounds of apples of your choice, I used Fuji (about 5) peeled, quartered, cored, cut into ⅓-inch-thick slices (about 7 cups)
  • ¼ cup pure maple syrup
  • ¼ cup (packed) brown sugar
  • 1 cup of Pecans, I leave them whole but you can chop them if you prefer
  • ¼ cup fresh cranberries
Instructions
  1. Custard
  2. Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk and noosa yoghurt and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to soak up all of the custard.
  3. Apples
  4. Position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until they're golden and begin to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in ¼ cup maple syrup, brown sugar and pecans. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat and add the cranberries.
  5. Mix half of apple, cranberry & pecan mixture into bread mixture. Transfer bread pudding mixture to prepared pan. Spread the remaining apple, cranberry & pecan mixture evenly on top of bread pudding. Spoon any remaining syrup from skillet on the top. Place loaf pan on rimmed baking sheet (to catch any spills during baking).
  6. Bake bread pudding until puffed and top is a deep brow (thermometer inserted into center of pudding should register 170°F to 180°F, about 1 hour 30 minutes. Pudding will rise high above top of pan). Remove from oven and let rest at room temperature for about 15 minutes (pudding will fall). Serve warm drizzled with warm maple syrup or topped with vanilla ice cream.

 

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