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This week Sunday Supper is all about Mom’s favorite dishes. As soon as I heard the theme I knew I what I wanted to make. My mom really likes bread pudding but it’s something that I’m not a big fan of. It’s also something that’s on my 35 while 35 list so I figured I could get 2 birds with 1 stone on this one.
Part of the reason I don’t really like bread pudding is the texture and my husband agreed. It’s usually really soggy and it doesn’t have to be. I don’t mind the actual flavors in the pudding, it’s the texture that I have a hard time with. So I set off to find a bread pudding that had a firmer texture. I also wanted to make one with a lot of delicious flavors.
I found a recipe for Apple Bread Pudding with Butterscotch Sauce. How awesome does that sound? I love apples with butterscotch and I thought my mom would too. I also like that the bread is baked until it is firm and crispy before the bread pudding is made. I thought this would really help with the texture.
The actual bread pudding is made with the bread, eggs, heavy cream, sugar, spices, and cut up apples. The butterscotch sauce is a basic heavy cream, butter, and sugar mixture. The recipe was easy to make and I couldn’t wait to taste the end product.
When I pulled the bread pudding out of the oven it smelled like an apple cinnamon French Toast. I was happy to see that it looked firm and that the top pieces were crunchy. I allowed it to cool while I made the butterscotch sauce. I cut my husband and I each a piece and drizzled it with the sauce. The taste was pure heaven! I couldn’t believe how good it was! My husband and I both made that noise you make when you bite into something that is incredible.
The bread pudding was almost perfect. The top was slightly crunchy while the bottom was moist but not soggy. The butterscotch sauce added sweetness and softened up the top a bit. It was so good we both had a second piece. The best part is that after refrigerating it for a day it didn’t become soggy. It still held it’s firm texture and tasted great when it was reheated.
I made this about 3 weeks ago and I was happy to make it again yesterday when my mom came down to visit. We celebrated Mother’s Day yesterday since she was at my house and next weekend she’ll be at home and will celebrate with my brother. We got to go out to lunch and then enjoyed this bread pudding for dessert. It was delicious and my mom loved it! This is the perfect Mother’s Day dessert so go ahead and make it for your mom next weekend.
For the bread pudding:
- 1 loaf French bread cut into 1 inch cubes
- 1 c. milk
- 1/3 c. brown sugar
- 1/3 c. sugar
- 1 c. heavy cream
- 2 eggs
- 2 egg yolks
- 1 teaspoon vanilla
- 2 teaspoon cinnamon
- 2 apples, peeled and cubed
For the butterscotch sauce:
- 1/3 c. heavy cream
- 3 Tablespoons butter
- ½ c. brown sugar
- 1 Tablespoon honey
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- Preheat the oven to 350 degrees. Place the bread cubes on a baking sheet and bake for 5-7 minutes, stirring once, or until the bread is toasted. Remove from oven, set aside, and turn off oven.
- In a small sauce pan over low heat combine the milk, brown sugar, and sugar. Stir constantly until the sugar is dissolved but do not let it boil. Remove from heat and cool 5 minutes.
- Put the milk mixture in a medium bowl and add in the heavy cream. Mix well. Whisk in the eggs and egg yolks. Stir in the vanilla and cinnamon then set aside.
- Place the apples in a small dish and sprinkle with cinnamon.
- Spray an 8 x 8 baking dish with cooking spray. Add half the bread to the pan, then add in all the apple pieces, then add the remaining bread. Pour the egg mixture over top of the mixture making sure to cover all of the bread. Chill for 45 minutes, pressing the mixture in the pan down once during this time.
- Remove from the refrigerator and preheat the oven to 350 degrees.
- Once the oven is preheated bake the bread pudding for 45-50 minutes. Remove from oven and cool while you make the butterscotch sauce.
- To make the butterscotch sauce combine the heavy cream, butter, brown sugar, honey, and vanilla in a small saucepan over medium heat. Bring to a boil then reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and add sea salt.
- When ready to serve cut the bread pudding into 12 squares. Place a piece of bread pudding in a bowl and drizzle with butterscotch sauce.
Adapted from Food Wonderings
More of Mom’s Favorite Recipes:
- Banana Bread Baked Oatmeal by Cooking With Carlee
- Italian Country Salad by Cupcakes & Kale Chips
- Mom’s Homemade Perogies by A Kitchen Hoor’s Adventures
- Mom’s Potato Salad by Palatable Pastime
- Grilled Chicken with Poblano Cream Sauce by Casa de Crews
- Mom’s Lentil Toastadas by Grumpy’s Honeybunch
- Crustless Pecan Pie Rice Pudding by Desserts Required