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Bread and Apple pudding

by Ada Parisi
15523 views 5 min read
Pudding di pane e mele

Bread and Apple pudding. A recipe whose ingredients can be counted on the fingers of one hand: bread alone, Apples, raisins, milk, eggs and sugar. poor ingredients for a really tasty sweet, that smells sweetly of cinnamon. The bread pudding and apples, Obviously the Anglo-Saxon tradition, It is a delicate and perfect dessert to finish with a flourish a dinner with friends, especially when served warm and accompanied by whipped cream vanilla.

To me this pudding love it, but I'm sure I will not be the only one to love him: the combination of apples, cinnamon, Milk is truly irresistible and everyone will remember the taste of APPLE CAKE MOTHER, the world's favorite cake, but also that of APPLE STRUDEL AUSTRIAN, one of the favorite desserts of my dad.

The bread pudding and apples, ready in 10 minutes: apples using raw to maintain the best flavor and texture, the bread is stale advanced from the day before, just mix the liquid ingredients and pour over the layers of bread and apples, and you're done. Then you simply bake the cake in the oven until you hear a wonderful scent flood the house.

You can prepare the pudding and apple bread into small molds, you can unmold as I did with no problem, or in a larger mold and cut the portions with the help of a spoon, as we do in England. This cake of bread and apples addictive, it is impossible that leftovers. And if you still have old bread, panettone, Pandora or Easter cakes to recycle, you should definitely try the PUDDING PANETTONE, PEARS AND CHOCOLATE. Have a good day!

Pudding di pane e mele

BREAD PUDDING AND APPLES (easy recipe)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

350 grams of slightly stale bread (without the crust)

3 apples on the type you prefer (I recommend the Renette or Golden)

50 grams of raisins

30 grams pine nuts (if you like)

120 grams of caster sugar

500 ml whole milk

a pinch of salt

2 whole eggs

2 egg yolks

cinnamon powder, to taste

a tablespoon of organic vanilla extract

butter and flour for the baking mould, to taste

whipped cream flavored with vanilla to accompany the sweet

Procedure

for the bread pudding and apples, mettere l'uvetta a bagno in acqua calda per 10 minuti. Wash and peel apples, then cut in half and quartered, remove the core and make them into small pieces.

Grease and flour carefully the mold or individual molds. Arrange the molds on the bottom layer consisting of stale bread crumb, then distributed over the apples, l'uvetta ben strizzata e i pinoli, if you like. Sprinkle with plenty of cinnamon and a little sugar (20-30 grams). Cover with the remaining bread stale.

In a bowl, lightly beat 2 eggs with 2 egg yolks, then add the vanilla, Salt, the remaining sugar and milk, stirring until everything will be amalgamated.

Pour the egg mixture over the bread and milk, to be well soaked with liquid. Cospargere con poco zucchero e qualche fiocchetto di burro e infornare per un'ora circa o finché il pudding non sarà gonfio e dorato in superficie. Lasciare intiepidire per un quarto d'ora e servire il pudding di pane e mele con la panna montata aromatizzata alla vaniglia (I put the cream directly on the sweet portion still hot, so that the melts a little and insaporisca pudding further). Bon appétit!

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15 comments

Lilli 9 September 2018 - 12:30

Hi Ada!
I prepared the pudding: it's really good!
The first time I did a test and the top a little is coming’ dry, but the second time I wet the slices (upstairs) with milk before laying the filling and let the cake rest for a while’ before baking so that it imbevesse altogether and came perfectly.
Thank you for this recipe so simple and so good!

Reply
Ada Parisi 10 September 2018 - 12:42

I'm happy! Is’ a sweet recycling with an exceptional flavor, I'll try also the variant with the rusks. Apparently done with hardened brioche is phenomenal… ADA

Reply
Lilli 28 August 2018 - 23:00

Hello, that appetizing recipe!
A question, please, you can replace the bread with rusks?
Thanks, Hi

Reply
Ada Parisi 28 August 2018 - 23:22

Hello and welcome! I'll tell you, I never tried but eye does not see why not. Maybe when you pour the liquid part be careful not to overdo it, because the biscuits do not absorb as bread. Let me know!!

Reply
Lilli 29 August 2018 - 16:43

E se usassi 350 gr. slices of halving the liquid ingredients?

Reply
Ada Parisi 29 August 2018 - 17:16

"Si, you can try. But honestly I do not give guarantees on the success. It will definitely be edible but I can not imagine the final yield. The beauty of it is experience cuciba. Will you let me know?

Reply
Lilli 30 August 2018 - 23:52

Certain! As soon as I will have prepared'll let you know.
Hello

ALE November 11, 2014 - 14:48

We would be delighted to accommodate you, facci un pensierino ;) !
I will continue to follow you, diet allowing… again congratulations, Kisses
ALE

Reply
Sicilians creative in the kitchen November 11, 2014 - 15:51

Very willingly, and not do too much Diet! I embrace you, ADA

Reply
ALE Daniels November 6, 2014 - 14:28

Dear Ada, your recipes always have a touch of elegance and refinement, even the simplest… I'll try as soon as this delicacy, adoro i dolci di mele :) Vorrei solo qualche info in più in merito al pane, I live in Bari and the most widespread bread here is to durum wheat; you think it might be good or it is preferable to white bread?
Thanks

Reply
Sicilians creative in the kitchen November 6, 2014 - 14:31

Hello Ale! Then, I used the bread that I do at home with sourdough, which is always made from durum wheat semolina and sometimes with small percentages of zero flour. So there are no problems, Indeed, It will be even tastier. Probably, however, you will need to soak more than a white bread, because the flour takes more liquid, but don't worry: You pour until you feel everything at the touch very very soggy and then fires, will be fine. Blessed are you who eat the delicious Pugliese bread every day… ADA

Reply
ALE November 10, 2014 - 06:46

So now I proceed with the experiment with the form of purchased Saturday Altamura bread, will be perfect, I already watering… :) I'll let you know! Have a good day!

Reply
Sicilians creative in the kitchen November 10, 2014 - 12:23

Go on, I recommend it without fear soaks once in the oven then milk dries and everything becomes creamy. Get photos that I share on Fb page of the blog! I'm waiting, ADA

Reply
ALE November 10, 2014 - 23:31

ADA cara, What about? Despite the late hour, my husband and I have just finished eating a second helping of pudding…. My fault that I started late to prepare bad day but today… However we will be eternally grateful for letting us know, It is simply exquisite! As for the photos, I realized that photographing food is not as simple as I thought, francamente mi asterrei dal pubblicarla ;) P.s. For the bread of Altamura really ideal for this dish, moreover, I am not surprised, I have a wonderful recipe of Altamura association with greedy recipes, would you like… A warm greeting

Sicilians creative in the kitchen November 10, 2014 - 23:57

See? And tonight I'm going to bed satisfied for having enmeshed in the net of bread pudding and apples. I told you that was irresistible, but after all where there are apples and cinnamon may not be the absolute goodness. "Si, I would love that recipe immensely, You've never seen that step in your part and take some notes… Best wishes to you too, ADA

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