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Bakeapple Bread Pudding

Bakeapple Cinnamon Bread Pudding - also known as cloudberries, these sweet fruits make a delicious compote to serve with a simple cinnamon bread pudding.
Course Dessert
Cuisine Newfoundland
Keyword bakeapples,, comfort food dessert, old fashioned recipes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 271 kcal
Author Barry C. Parsons

Ingredients

  • 5 cups bread cubes Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.
  • 1 tsp freshly grated nutmeg
  • 2 tsp ground cinnamon
  • 1 cup whipping cream
  • 1 cup milk
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup sugar
  • 1 tbsp vanilla extract

For the bakeapple compote

  • 2 cups fresh or frozen bakeapples
  • ¾ cup sugar
  • Pinch salt

Instructions

  1. Grease an 8×8 inch baking dish well. Toss the bread cubes with the nutmeg and cinnamon and spread them evenly into the greased pan.
  2. Whisk together the whipping cream, milk, eggs, egg yolks, sugar vanilla extract and salt.
  3. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Let stand for 15 minutes.
  4. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.
  5. Serve with warm bakeapple compote.

To prepare the Bakeapple Compote

  1. Simply simmer the berries and sugar together for about a half hour, stirring frequently, until the it comes to a jammy consistency.