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Apple Crisp Bread Pudding Recipe

Apple Crisp Bread Pudding

Recipe courtesy Andria Gaskins

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on February 18, 2012

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    With some modification, I loved this recipe. Since I had no doughnuts, I made it with bread. The sauce was cut as well. Even so, everyone who tried it had good things to say. I will make it again.

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  • on July 25, 2010

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    Looking over the ratings, reviews and list of ingredients, how can anybody not want to make this recipe? Fairly fussy, but not difficult produced a bread pudding no better than my usual one. Being complicated in and of itself isn't a virtue. The extra work has to result in a better product. Although I am a big fan of both bread pudding and apple crisp, the sum of these parts isn't a better whole.

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  • on May 06, 2010

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    Even with substitutions (regular store bought doughnuts for cake, no apple brandy - just regular brandy, and different kind apples could not ruin this amazing recipe. What a great combination of flavors, and the texture is velvety and wonderful. Thank you so much!!!

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  • on April 29, 2010

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    Made this recipe as written. Used Apple Jack cause I could find it easily. I did have the extra large muffin pans and it makes the right size serving per person. Am going to try it using different type fruits at different holidays. Not being a fan of cake doughnuts did use them and wouldn't change any ingredient in the recipe. Love the crunch the topping adds to the dish. Sauce is wonderful but best served warm. Did not make whipped cream topping used ice cream instead but going to serve with whipped cream on the next batch. Freezes really well also.

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  • on April 27, 2010

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    Bread pudding and apple crisp are my two favorite desserts, so when I saw this I had to make it. I made a few substitutions (to make it healthier and because of what I had on hand. Instead of donuts I used cinnamon swirl bread. Instead of half and half I used 1.5 cups light cream and 1.5 cups skim milk. I used brown sugar in the custard, and egg beaters. I also used apple juice instead of the brandy. I also then split up the pudding into a 9x9 baking dish and 6 muffin cups. It fit perfectly. The 9x9 pan took 45 minutes to bake. With all of the substitutions, it was still rich and decadent, and I will without a doubt make this again!! AMAZING!!

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  • on April 20, 2010

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    Great recipe!!! My husband and kids loved it. I replaced the apple brandy with Mott's Natural Apple Juice and it was great. I'm going to make this again.

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  • on April 19, 2010

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    Mmmmmmm....BIG HIT, here at the office, and DEFINATELY on the menu for the holidays. Think I'll add some brown sugar to the brandy sauce, instead of some of the white. Wonderful - THANKS!

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  • on April 18, 2010

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    I made this for Sunday dinner and it was fabulous! I also made it in a 13x9 baking dish, just added 12 to 15 extra minutes. I will be making this again and again, it's a keeper.

    For the peps that couldn't find apple brandy, just go to the liquor store I had no problem finding it.

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  • on April 18, 2010

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    OMG... I made it for my family and found myself liking my finger before I put it in the oven, this is one amazing dish. The only problem I encountered was not finding apple brandy, but Improvised with ammaretto. This dish is sure to ignite every taste bud. I see why she won!

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  • on April 18, 2010

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    Why do people rate things if they haven't tried it? Shouldn't even be considered within the reviews

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