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A New Thanksgiving Favorite: Kelsey’s Apple Bread Pudding

Kelsey Nixon's Apple Bread Pudding Recipe for Thanksgiving

Move over, Pumpkin Pie. There’s a new Thanksgiving dessert that’s sure to be a holiday hit. Kelsey Nixon’s recipe for warm, out-of-the-oven bread pudding is studded with apples and pecans, topped with caramel sauce and paired with a scoop of vanilla ice cream. It’s absolute dessert perfection. Just make sure to save room for it.

Kelsey’s Apple Bread Pudding with Caramel Dessert Sauce


For Apple Bread Pudding:

Nonstick cooking spray or butter, for greasing
2 cups heavy cream
2 cups whole milk
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon vanilla extract
9 large egg yolks
3 1/2 cups Granny Smith apples, peeled and chopped
3/4 cup pecans, chopped and toasted
1 loaf challah bread, cut or torn into 1-inch pieces (preferably stale)
Caramel Dessert Sauce, recipe below
Vanilla ice cream, for serving

Caramel Dessert Sauce:

3/4 cup sugar
1/2 cup (1 stick) unsalted butter
1/2 cup buttermilk
1 tablespoon light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch salt


Make the Caramel Dessert Sauce:

In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.

Make the Apple Bread Pudding:

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.

In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.

Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.

Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.

More Show-Stopping Thanksgiving Desserts from Cooking Channel:

Virtual Thanksgiving

#Pullupachair to Food Network’s Virtual Thanksgiving!

Food Network is hosting a pre-Thanksgiving potluck today, with a variety of food sites contributing all the courses. We covered dessert above (though why stop at one?); browse the below links to find even more recipes to add to your Thanksgiving feast.

Cocktails, Appetizers, Salads and Breads: Thanksgiving Cocktails
The Kitchn: Goat Cheese Panna Cotta Topped With Canned Cranberry Jelly Cut-Outs
Big Girls Small Kitchen: Braided Biscuits
Epicurious: Chestnut and Sherry Soup
Yahoo! Shine: Spicy Caramelized Onion Jam With Goat Cheese
YumSugar: Kale and Chard Salad with Pomegranates and Hazelnuts
Whole Foods Market: Mixed Green Salad With Pears, Hazelnuts, Blue Cheese and Homemade Croutons

FN Dish: Alton Brown’s Good Eats Roast Turkey
**Eatocracy: Country Ham With Pickled Peaches
BlogHer Food: Root Vegetable Pot Pie With Cheddar Biscuit Crust

Cooking Light: Fennel, Sausage, and Caramelized Apple Stuffing
Bon Appetit: Maxine Rapoport’s Turkey Stuffing
EatingWell: Green Bean Casserole
Serious Eats: Ultra-Crispy Roasted Potatoes David Chang’s Roasted Brussels Sprouts With Asian Vinaigrette
Food Republic: Cavatappi With Fontina and Fall Vegetables
Healthy Eats: Green Bean Casserole With Crispy Shallots
Real Simple: Brown Sugar-Glazed Carrots With Rosemary and Pecans
The Daily Meal: Bacon Brussels Sprouts
AP/ J.M. Hirsch: Ginger-Pear Cranberry Sauce
Food52: Mashed Potatoes with Caramelized Onions and Goat Cheese Make-Ahead Mashed Potatoes
Food & Wine: Swiss Chard and Leek Gratin
All You: Sweet Potato Bake

The Blender/ Williams-Sonoma: Deep-Dish Apple Bourbon Streusel Pie
Southern Living: Pumpkin-Pecan Cheesecake
Fox News: Ginger Molasses Sugar Cookies
Gourmet Live: Pumpkin Coconut Panna Cotta
Melissa Clark: Sweet Potato Ginger Custard Pie White Chocolate Cheesecake With Cranberry Currant Compote

Find Alison Sickelka on Google+


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