Apple Cinnamon Bread Pudding with Molasses Whipped Cream

6-8

Apple Cinnamon Bread Pudding

1 pound soft white Italian bread, cut into 1-inch cubes
4 large eggs
¾cup packed dark brown sugar

½ teaspoon pure vanilla extract
2 teaspoons ground cinnamon, divided
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛teaspoon salt
4 cups whole milk
2 tablespoons unsulfured molasses

2 apples, cored and cut into ½-inch pieces

Molasses Whipped Cream


Molasses Whipped Cream

1 cup heavy cream

2 tablespoons unsulphured molasses, divided

1–2 tablespoons powdered sugar, optional, to taste

Apple Cinnamon Bread Pudding

Preheat oven to 350°. Butter the bottom and sides of a 9-inch-by-13-inch deep baking dish.


Arrange the bread cubes in a single layer on a large rimmed baking sheet and toast in the oven for 8–12 minutes, until crisp and just beginning to turn light golden brown on the edges. Set aside to cool on the baking sheet for a few minutes.


In the bowl of an electric mixer or a medium bowl, combine the eggs and sugar and beat on medium speed (or whisk) for 1 minute. Beat in vanilla, 1 teaspoon cinnamon, ginger, nutmeg, and salt.


In a heavy-bottomed medium saucepan, heat the milk with the molasses over medium- low heat just until the molasses dissolves evenly in the milk, 2–3 minutes (the milk should be just warm to the touch). On low speed, slowly beat the warm milk into the egg mixture, scraping the bottom and side of the bowl as necessary.


Spread out the apples in the baking dish and toss with remaining teaspoon of cinnamon to coat. Add bread cubes and toss gently to incorporate. Pour custard over the bread mixture, gently pushing the bread down into the liquid. Let stand for 5 minutes. Bake for 40–50 minutes, until puffed and custard is set (a toothpick inserted comes out clean), with the tops of the bread lightly browned. Let the bread pudding rest for at least 15 minutes before serving warm with Molasses Whipped Cream.


Molasses Whipped Cream

While the bread pudding is cooling, whip the cream and 1 tablespoon of molasses with an electric mixer on high speed until soft peaks form. Taste and add powdered sugar 1 tablespoon at a time, if desired. Use a rubber spatula to swirl in the remaining tablespoon of molasses to create ribbons of molasses throughout the whipped cream.


LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 13 / Summer 2020

Recent Recipes

Hemingway Daiquiri

Hemingway Daiquiri

Strawberry Ginger Icebox Pie

Strawberry Ginger Icebox Pie

Elderberry Apple Slab Pie

Elderberry Apple Slab Pie

Bumbleberry Rhubarb Lattice-Topped Pie

Bumbleberry Rhubarb Lattice-Topped Pie

Maine Wild Blueberry and Cinnamon Hand Pies

Maine Wild Blueberry and Cinnamon Hand Pies

Maine Grains Double Crust Pie Dough

Maine Grains Double Crust Pie Dough

Honey, Apple, and Ricotta Tartine

Honey, Apple, and Ricotta Tartine

Hot Honey Butter Bath Corn on the Cob

Hot Honey Butter Bath Corn on the Cob

Maine Honey Mustard BBQ Sauce

Maine Honey Mustard BBQ Sauce

Cucumber Lavender Mojito Pitcher

Cucumber Lavender Mojito Pitcher

Citrus and Rosemary Sangria Pitcher

Citrus and Rosemary Sangria Pitcher

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG