September 13, 2011

Tasty Tuesday - Apple-Bread Pudding Cake

The fall season is here and it only means one thing...BRING ON THE FALL DESSERTS! This one dessert dish I came across is from of course where I get all my tasty meals, Food Network Online. This Apple-Bread Pudding Cake was a recipe article in Food Network Magazine. I remember having bread pudding when I was younger and I felt the taste was bittersweet. Bread pudding basically reminds me of a slice of home made cake with pudding/custard on the side as a substitute to replace the typical cake and ice cream kind of bowl. When I read the word Apple, I froze and questioned how pleasing this would be to my taste buds. Therefore, today's Tasty Tuesday dish is no other than the delicious Apple-Bread Pudding Cake. You can get the recipe after the jump. Have you ever tried it before? Are you a bread pudding type of person? Let me know! Bon' Appetite'!


  • 4 tablespoons unsalted butter, melted, plus more for the pan
  • 2 1/2cups chunky applesauce
  • 1/2 cup golden raisins
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon ground cinnamon
  • 1/2 cup milk
  • 2 large eggs, separated
  • 1 1-pound loaf sliced whole-wheat or cinnamon-raisin bread, crusts removed
  • 1/2 cup confectioners' sugar
  • 3/4 cup apricot preserves


Preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil.
Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish.
Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes.
Meanwhile, beat the egg whites and confectioners' sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes.
Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice into squares.
Thanks To The Food Network Channel and Online Team For This Amazing Dessert Dish. I Love The Fall And I Believe The Fall Is Full Of Hearty Meals And Mouth Watering Sweet Toothy Desserts. For Recipe Link Please Click Here. Also, You Can Find More Recipes Throughout The Website. Even Feel Free To Add Your Own Special Recipe :-) !