Breads and Muffins
Cinnamon Bread Pudding Surprise with Caramelized Apples
This is a guest favorite and works well with large groups with different dietary requirements as it can be served to vegetarians, modified for dairy, egg or gluten intolerant guests.
Ingredients
Servings: Cooked in 6oz Ramekins Served with any variety of breakfast meat.
Cinnamon sugar bread (bread machine) Recipe makes 1.5 lb loaf = 6 ramekins
1 cup whole milk
1/4 cup softened unsalted butter
1 egg beaten
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon Saigon cinnamon
3 cups bread flour
2 teaspoons yeast
Cinnamon Sugar/Butter Mixture:
1/2 cup light brown sugar
2 tablespoons Saigon cinnamon
1/4 cup softened unsalted butter
Bread Pudding Mixture:
Cream cheese
1/3 cup whole milk
1 egg
1 teaspoon vanilla
Carmelized Apples: (Per ramekin)
1-1 ½ apples per serving (I prefer Gala or Pippin apples)
1 tablespoon unsalted butter per serving
Brown sugar to taste
Cinnamon to taste
Salt (dash)
Directions
Cinnamon sugar bread (bread machine) Recipe 1.5Lb loaf
Mix all above ingredients(See below). Bake on sweet bread setting, light crust.
Cinnamon sugar/butter mixture
Mix together ½ cup light brown sugar and 2 tablespoons Saigon cinnamon
Add to ¼ cup softened unsalted butter – mix well
Place in a sturdy 1 gallon zip lock bag – roll with a rolling pin until evenly thin and flat
Refrigerate until firm
Bread Pudding:
Coat each ramekin with cooking spray
Cover bottom with cubed cinnamon sugar bread (recipe above)
Place a layer of cinnamon sugar/butter mixture (recipe above) over bread cubes
Place a thin layer of cream cheese over cinnamon sugar/butter mixture
Fill the remainder of the ramekin with bread cubes
Dot with chunks of cinnamon sugar/butter mixture
Whisk together 1/3 c. whole milk, 1 egg and 1 tsp. vanilla, pour over bread cubes
Cover with foil and refrigerate overnight
Preheat oven to 375 degrees
Bake covered for 30 minutes, uncover and bake an additional 15 minutes.
Let rest 10 minutes before removing for plating
Carmelized Apples
Peel, core and cube 1-1 ½ apples per serving (I prefer Gala or Pippin apples)
Melt unsalted butter (approximated 1 tablespoon per serving) in a sauté pan
Add apples, sprinkle with light brown sugar, cinnamon and salt to taste
Cook at a high heat, stirring constantly, to desired carmelization