Apple and Ginger Bread Pudding

Apple and Ginger Bread Pudding

  • PREP TIME: 15 minutes
  • COOK TIME: 45 minutes
  • Serves: 8

Apple and Ginger Bread Pudding

  • PREP TIME: 15 minutes
  • COOK TIME: 45 minutes
  • Serves: 8

PAIR WITH

Availability varies by market

Molson Canadian Cider

or other Ciders

It is always fun trying to pair a dessert with a cider, and the sweet refreshing flavour of Molson Canadian Cider matches perfectly with the familiar spice blend of the warm bread pudding.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • One loaf (around 400g) of white bread, cubed, and left out overnight
  • 6 large eggs, beaten
  • 4 cups (1L) heavy cream
  • 1½ cups (360g) brown sugar
  • ¼ cups (60g) candied ginger, finely minced
  • 1 tbsp. (15g) cinnamon
  • 1 tsp. (5g) ginger powder
  • 3 tbsp. (45g) unsalted butter
  • 3 medium (4 cups) Granny Smith apples, peeled and cut into 1 cm dice
  • 2 tablespoons (30ml) maple syrup

Directions

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a large bowl, combine beaten eggs, cream, brown sugar, candied ginger, cinnamon and ginger powder.
  • Add bread cubes to the cream mixture and pour into a baking dish.  Set aside to allow the bread to absorb the liquid.
  • Meanwhile, heat up the butter in a heavy-bottomed skillet. Stirring constantly until the butter is foamy and beginning to brown.
  • Add apples and sauté until softened and slightly browned.
  • Add maple syrup and coat the apples until the syrup reduces a bit and apples are sticky and caramelized.
  • Stir the caramelized apples into the bread mixture and bake for 30 minutes, or until the center is set and an inserted knife comes out clean.
  • Remove from oven and allow to sit for 10 minutes before serving.

Molson Canadian Cider
Availability varies by market
  • STYLE:Traditional English Style Cider
  • ABV:5.0%
  • TASTE:Bold apple flavour, with balanced sweetness, acidity and astringency from the natural tannins, sugars, and malic acids provided by the fruit.

PAIR WITH

Molson Canadian Cider

or other Ciders

It is always fun trying to pair a dessert with a cider, and the sweet refreshing flavour of Molson Canadian Cider matches perfectly with the familiar spice blend of the warm bread pudding.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • One loaf (around 400g) of white bread, cubed, and left out overnight
  • 6 large eggs, beaten
  • 4 cups (1L) heavy cream
  • 1½ cups (360g) brown sugar
  • ¼ cups (60g) candied ginger, finely minced
  • 1 tbsp. (15g) cinnamon
  • 1 tsp. (5g) ginger powder
  • 3 tbsp. (45g) unsalted butter
  • 3 medium (4 cups) Granny Smith apples, peeled and cut into 1 cm dice
  • 2 tablespoons (30ml) maple syrup

Directions

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a large bowl, combine beaten eggs, cream, brown sugar, candied ginger, cinnamon and ginger powder.
  • Add bread cubes to the cream mixture and pour into a baking dish.  Set aside to allow the bread to absorb the liquid.
  • Meanwhile, heat up the butter in a heavy-bottomed skillet. Stirring constantly until the butter is foamy and beginning to brown.
  • Add apples and sauté until softened and slightly browned.
  • Add maple syrup and coat the apples until the syrup reduces a bit and apples are sticky and caramelized.
  • Stir the caramelized apples into the bread mixture and bake for 30 minutes, or until the center is set and an inserted knife comes out clean.
  • Remove from oven and allow to sit for 10 minutes before serving.