Breakfast Bread Pudding


Chopped Gala and Granny Smith apples, cinnamon, allspice, and ground cloves pair with rich challah, raisins, and  cranberries to create the ultimate breakfast bread pudding. 

Breakfast Bread Pudding
Makes 12 servings
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  1. ½ cup butter, divided
  2. 3 cups peeled and finely chopped Gala apples
  3. 1 cup peeled and finely chopped Granny Smith apple
  4. 1 teaspoon ground cinnamon
  5. ¼ teaspoon ground allspice
  6. ¼ teaspoon ground cloves
  7. 1¾ cups half-and-half
  8. 1½ cups firmly packed brown sugar, divided
  9. 7 large eggs
  10. 1 teaspoon vanilla extract
  11. 2 (16-ounce) loaves challah bread, cut into 1-inch cubes
  12. 1 cup golden raisins
  13. 1 cup dried cranberries
  14. ½ cup maple syrup
  15. 3 tablespoons heavy whipping cream
  1. Preheat oven to 350º. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, melt ¼ cup butter over medium-high heat. Add apples and next 3 ingredients. Cook, stirring often, for 10 minutes or until apples are softened. Let cool for 10 minutes.
  3. In a large bowl, whisk together half-and-half, 1 cup brown sugar, eggs, and vanilla. Add bread cubes, raisins, cranberries, and apple mixture. Toss until thoroughly combined. Spoon into prepared baking dish.
  4. Cover and bake for 20 minutes. Uncover and bake for 20 to 25 minutes longer or until golden brown and puffed slightly.
  5. Meanwhile, in a medium saucepan, combine maple syrup, remaining ¼ cup butter, and remaining ½ cup brown sugar. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring constantly, for 5 minutes. Remove from heat, and stir in cream. Serve with bread pudding.
Paula Deen Magazine