Baked on the Bright Side

Cinnamon Spiced Apple and Bread Pudding Parfaits

August 4, 2011


This dessert is easy to make. It can be served “fancy” in stemmed glasses or right in the baking dish for a more casual occasion, this recipe has something for everyone. Preparation time: 1 hour

Bread Pudding

2 tablespoons softened salted butter

6 large eggs, room temperature, lightly beaten

1/3 cup brown sugar

1/2 teaspoon salt

1½ cups whole milk

3/4 cup heavy cream

1 tablespoon pure vanilla extract

1 1/2 teaspoons ground cinnamon

3/4 teaspoon freshly grated nutmeg

4 cups ½-inch diced Rudi’s Original Gluten-Free Bread


1 stick cold salted butter

1/4 cup packed light brown sugar

1/4 cup amber rum or spiced rum or apple juice

Pinch salt

1½ cups peeled, sliced tart apple, such as Granny Smith

3/4 cup sweetened dried cranberries, roughly chopped, divided

Sweetened whipped cream

1. Preheat oven to 350 degrees F. Grease six 1-cup ramekins with softened butter and place on a baking sheet. Set aside.

2. In a large bowl, whisk together beaten eggs, brown sugar, salt, whole milk, heavy cream, vanilla extract, cinnamon and nutmeg. Gently stir in diced Rudi’s Original Gluten-Free Bread, pressing down slightly so the bread absorbs the milk mixture. Allow mixture to rest 5 minutes and then ladle it into prepared ramekins.

3. Bake bread puddings on the center rack of preheated oven until puffed up, slightly browned on top and center is set, about 35 to 40 minutes.

4. To make the sauce, combine butter and brown sugar in a medium skillet over medium heat, whisking until sugar is dissolved. Add the rum or apple juice to the pan (be careful as rum will flame) and whisk until combined. Add salt, sliced apples and 1/2 cup of dried cranberries. Cook until apples are soft, about 2 to 3 minutes.

5. When ready to serve, run a knife around the edges of the ramekins and turn puddings on to a cutting board. Cut in half horizontally and place bottom half in a martini, wine or other stemmed glass. Top with a spoonful of warm buttered apple sauce, remaining half of the bread pudding, more sauce, a sprinkle of the remaining sweetened dried cranberries and a dollop of sweetened whipped cream. Serve immediately.

Recipe by Laurie Lufkin of Essex, Massachusetts.


***TOP TEN Contestant for Rudi’s Unbelievably Good Gluten-Free Recipe Contest  

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