Sprinkle bread pudding with pecans and bake until center is hot and most of custard is absorbed, about 30 minutes Divide bread cubes evenly among four 8- to 10-ounce au gratin dishes or individual casseroles. Pour the egg mixture evenly over the bread cubes. Bake in the 325 degree F oven about 35 minutes or until a knife inserted near center comes out clean This maple pecan bread pudding is made with challah bread, infused with maple and vanilla flavors and drizzled with maple cream sauce. Because there is no butter in this recipe, the pudding is not greasy at all, instead it's delightfully rich and creamy
Method. STEP 1. First make the topping. Put the butter, double cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to the boil, simmer for 1 min, then pour into the base of a buttered 900ml pudding basin. STEP 2. Sift the flour into a bowl with the cinnamon and nutmeg Whisk together eggs, half and half, maple, vanilla and salt. Toss bread with custard, then mix in half of the pecans, pour into baking dish. Let sit for 20 minutes. Sprinkle remaining pecans and 1/4 c sugar on top of pudding The most complicated part is drying out the bread (drying means that you toast the bread to remove all moisture without the bread becoming brown or golden). maple pecan bread pudding. ingredients: 1 8 ounce baguette 2 cups half & half (fat free or full cream) 2 large eggs 2/3 cup maple syrup (high quality please- glass bottle instead of plastic. Preheat oven to 350 degrees. But bread into 1/2 inch slices. Spread in center of pudding comes out clean. Remove pudding to wire rack, brush with maple syrup. Serve warm or cold. Bake at 350 degrees
Sep 11, 2014 - Chef Fiona had a special treat for the DMB crew at the Virginia Beach tour stop. If dinner wasn't already appetizing enough, she made some of her Maple Pecan Bread Pudding with Fresh Peach Sauce for dessert. For a wine pairing, try the Dreaming Tree Crush. Never eat a peach out of season. ~Dave Matthews Photographs by Aaron Farrington In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely. Bake in preheated oven until golden, about 40 minutes . Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. Arrange bread cubes in bottom of sprayed baking dish. Sprinkle with dates, cherries and chopped pecans. 2. In medium bowl, beat eggs. Add all remaining bread pudding ingredients; beat until smooth. Pour evenly over bread mixture
Banana Bread Pudding: Preheat oven to 375 degrees and spray a 9x13 baking dish with baking spray. Add the bread to the baking pan. In a large bowl whisk together melted butter, eggs, milk, sugar, and vanilla extract. Pour over bread mixture then top with chopped pecans evenly. Let soak for 15 minutes Combine the maple syrup, honey, cinnamon, and pecans in a small saucepan and bring to a boil. Turn down the heat and simmer for 10 minutes. 5. Scoop the warm bread pudding into bowls or dessert.. 1 Maple and walnuts Belgian Bread Pudding 6 egg 1/2 cup (125 mL) whipping (35 %) cream 2/3 cup (150 mL) milk 5 Tbsp. (75 mL) maple syrup 2 tsp. (10 mL) vanilla 4 Tbsp. (60 mL) soft butter Maple and Pecan Bread Pudding
Maple-Pecan Bread Pudding Inspired by French toast, this bread pudding incorporates good-quality maple syrup directly into its egg-and-milk custard. Recipe: Maple-Pecan Bread Pudding Preparation. Bread Pudding- In a large bowel whisk all bread pudding ingredients together, excluding bread cubes. Next, add bread cubes and coat thoroughly. Let stand for one hour, stiringr occasionally. Maple Bourbon Sauce- In sauce pan melt butter, add pecans and then pour in Bourbon Maple Syrup. Toast pecans, and then set aside to cool
Toss the bread with the pecan nuts. Drizzle with the melted butter and set aside. Using an electric whisk, beat the eggs in a large bowl with the sugar, maple syrup and whiskey, if using, for five minutes until pale and thick. Strain the warm cream mixture through a sieve onto the eggs and whisk well. Pour slowly over the bread Place all of the bread pieces into the baking dish. Drizzle the milk over the bread. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt. Stir in the pecans. Add the bread pieces and stir to coat well How to Make Pecan Pie Bread Pudding. Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray. Place all of the bread pieces into the baking dish. Pour the melted butter over the bread. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or. Maple Pecan Bread Pudding The Dreaming Tree. water, white bread, half and half, cornstarch, sugar, vanilla and 9 more. Pecan Pie Bread Pudding Smucker's. firmly packed brown sugar, Hungry Jack Original Syrup, whipped topping and 10 more. Bread Pudding with Coconut Milk Receitas Da Felicidade Step 3. Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes. Step 4. Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes.
Preheat oven to 350F. Grease a shallow baking dish about 9x13-ish-oval (or close, such as 8x11 rectangle etc.) Cut croissants in half. Place the bottoms of the croissants over the bottom of your pan, trying to fill as much of the bottom evenly as possible, overlapping just slightly, if necessary Deselect All. Butter flavored cooking spray. 1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes. 1/2 cup chopped pecans. 1 1/4 cups mil Step 1. Put the eggs, yolk and caster sugar in a bowl and whisk. Add the milk, cream, vanilla and maple syrup and whisk until smooth, then sieve the mixture into a jug. Step 2. Lay out the crumpets and spread the butter over the holey sides, then halve them diagonally to get 20 pieces. Butter a 2-litre baking dish, then arrange the crumpets.
The larger dish must be large enough to contain the baking dish you're using for the bread pudding. In a small saucepan heat the milk and cream together. Set aside to cool slightly. In a medium bowl, combine and whisk together the egg yolks, maple syrup, and salt. Very gradually whisk the milk mixture into the egg mixture Preheat oven to 350°F. Place the butter, brown sugar, flour, and salt in a small bowl. Mix with a pastry blender or a fork until combined and crumbs have formed. Mix in the pecans. Sprinkle the mixture evenly over the top of the bread pudding. Bake 40 to 45 minutes, or until set. Cool slightly before serving
Remove bread pudding from refrigerator and bake at 400 degrees F until firm and lightly browned, approximately 35-40 minutes. Sprinkle pecan mixture on top, pressing in gently to secure. Serve warm with whiskey sauce Cut slices of day old bread into cubes. Leave them out overnight. Preheat oven to 350°F (175°C). Toast the pecans on a baking sheet for 10 minutes. Set aside to cool. Whisk together all ingredients, minus the bread and the pecans, in a large bowl. Place the bread cubes in the slow cooker with the pecans. Pour the liquid on top and toss to coat Bake at 325° for 20 minutes, using a spatula to turn the cubes after 10 minutes. While the bread cubes are toasting, prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, vanilla extract and spices until combined. Once the cubes are toasted, remove from the oven and place in a greased 9x13. Grease bottom and sides of a 9x13 inch baking dish/pan with butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins. Serve with bourbon pecan sauce on the side; pour on to taste
One of my favorite desserts to serve is this delicious Pumpkin Bread Pudding with Maple Pecan Caramel Sauce and Bourbon Cream. A bread pudding is a baked dessert made with cubes of bread soaked in a mixture of eggs, milk, sugar and flavorings. I did a newsletter in 2010 featuring chef Brian Olenjack and he shared some wonderful Thanksgiving. Apple Pecan Raisin Bread Pudding. Preheat the oven to 350 degrees Fahrenheit. Place an 8-inch cake pan two thirds full of water on the lowest rack of the oven. This will fill the oven with steam as it simmers and help keep the bread pudding moist. Generously grease a 10-inch in diameter and 3-inch deep circular baking pan with unsalted butter . In a separate large bowl, toss together the bread cubes and chopped apple. Pour the egg mixture over the bread mixture and toss gently with your hands to coat. Allow the mixture to soak for 15 minutes
Step 1. Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into. Top with pecans, cover and chill in the fridge for at least 2 hours (can be overnight) Preheat the oven to 350F. Take the bread pudding out of the fridge and place it on the counter. Once the oven is heated, bake the bread pudding in the oven for 30 to 35 minutes. Top with coconut maple cream and serve warm . The bread pudding itself is made with French bread, raisins, chopped white chocolate, and pecans. The cream sauce is made with butter, sugar, cream, Whiskey, and chocolate liqueur (I used Creme de Cacao) Preheat oven to 350 degrees. 2. Grease a 9×13 inch baking pan. Layer the cut bread pieces, diced apples and pecans evenly in the pan. 3. In a large bowl, mix milk, eggs, sugar, brown sugar, vanilla, cinnamon and nutmeg together. 4. Pour the milk mixture over the bread and apples. Cover with foil and let soak for 20 minutes Oct 8, 2019 - Maple Pecan Butterscotch Bread Pudding is a tasty weekend breakfast treat. Bread Maple Pecan Butterscotch Bread Pudding is a tasty weekend breakfast treat. Bread pudding made with pure maple syrup, pecans and butterscotch chips. So decadent
Preheat the oven to 350F degrees, and oil two 1 quart baking dishes (or see bottom of post for other baking dish options). In a bowl, whisk together the flax seeds and water mixture, oat milk, maple syrup, cacao powder, sea salt, and vanilla until well combined, then add the bread crumbs and toss to coat in the mixture. Mix in chocolate. In smaller bowl, combine grain-free flour mix with baking powder, baking soda, cinnamon and salt. Pour dry ingredients into bowl with wet ingredients and gently stir until just combined. Do not over-mix. Bake for 25-30 minutes until toothpick inserted in center comes out clean or with a few moist crumbs
This delicious Pumpkin-Pecan Bread Pudding recipe tastes a lot like a pumpkin pie, but with a great texture and a crunchy top from the pecans & maple syrup. Published October 7, 2017 by Justin This post may contain affiliate links Lightly coat a 9x13 baking dish with cooking spray. Add croissant cubes & set aside. Add eggs to large bowl and whisk just until blended. Add sugar, brown sugar, salt, vanilla, pumpkin & pumpkin pie spice; whisk together just until blended 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease 6 jumbo muffin cups with shortening. 2. In large bowl, mix bread cubes, apple and figs. In small saucepan, cook 1 cup brown sugar, the milk and 1/4 cup butter over medium heat until butter is melted. Remove from heat; stir in cinnamon and vanilla Pudding. Place all the candied fruit in a bowl with all the spices and add the brandy or rum and vanilla. Mix very well and place in a sealed container and macerate for at least 2 hours, preferably overnight. In a second very large mixing bowl, combine all the dry ingredients and mix well. Beat together the eggs, 35% cream, buttermilk, brown.
Dollop on top of bread cubes, sprinkle with pecans; top with remaining bread cubes. In medium bowl, whisk whole milk, eggs, sugar, and vanilla extract until well combined. Pour on top of bread cubes. Let stand 15 minutes. Bake 1½ hours, or until set. Drizzle Maple Glaze over bread pudding. Serve warm or at room temperature. Makes 12-16 servings The moist spiced bread pudding would. Praline Sauce 1 cup Unsalted Butter 1 cup Heavy Cream 1 cup Brown Sugar 1/2 cup Chopped Toasted Pecans. While the bread pudding is baking, make the caramel sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil Repeat with another layer of bread, chocolate chips, and pecans. 6. Pour pumpkin custard mixture over the top and press bread down to soak. 7. Set Crock-Pot® Slow-cooker timer to 4 hours on low. 8. To serve, spoon bread pudding on bowl and top with ice cream and maple vanilla sauce. Maple Vanilla Bourbon sauce 4 tbsp unsalted butter ½ cup. 3. Bake 45 to 55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving. 4. To reserved tablespoon syrup, stir in frosting and yogurt. Microwave on High about 20 seconds or until melted. Stir; pour over warm bread pudding and spread to cover. Cut into 12 servings
Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. In a large bowl, whisk together milk, half-and-half, eggs, sugars (brown and granulated) and melted butter until smooth and combined. Stir in vanilla and maple extracts, cinnamon, nutmeg and salt, then fold in pecans Spread half the bread cubes in the baking dish, followed by ½ the pecans, then bread, and finally the remaining pecans. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with the brown sugar on medium speed for 4-5 minutes. Then, add the vanilla extract, let mix 1 minute Directions. Preheat the oven to 350ºF and grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with the butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally
Slightly stale, day-old bread is the best choice for this cherry-pecan bread pudding recipe, as the lack of moisture in the bread will encourage it to soak up all that wonderful custard. Studded with pecans and dried cherries and spiked with just a hint of cinnamon, this is a delightful addition to any dessert table The bread pudding we know today is derived from England's famous hasty pudding that was made with flour, milk, eggs, butter, and spices. No longer just a dessert, today's Southern bread puddings often show up as savory dishes with cheese, onion, garlic, and other herbs. Here are 5 reasons bread pudding is the classic dessert you need to make now
Place bread cubes in a greased 8x8 pan. Pour maple syrup mixture evenly over bread and press cubes down so they are completely covered by sauce. Sprinkle pecans over the top and press those down as well. Bake at 350° for 40 to 50 minutes or until a toothpick in the center comes out clean. Nutrition Preheat oven to 400°F. Sprinkle pecans and 1/4 cup brown sugar evenly over bread mixture. Cover with foil and bake for 40 minutes. 4. Remove foil and continue baking for 20 minutes or until liquid is absorbed and blueberries are bubbling. Tip: Serve with maple syrup, a dollop of whipped cream or vanilla ice cream Sprinkle the surface of the bread evenly with the crumbs. Bake until the bread pudding is puffy and the top is golden, about 45 minutes to an hour. To serve, cut squares of warm bread pudding, and place on small plates. Top with sliced persimmons and maple syrup, if desired. Recipe notes: Find an easy recipe for roasted pecans here Companion Maple Pecan Bread Pudding 20 oz Baked Goods: Breakfast, Dessert. Our creamy bread pudding infused with crunchy pecans-perfect morning, noon or night. Ready to eat. Even better warm. This product is manufactured in a facility that processes other products which may contain soy, dairy, tree nuts, wheat, peanuts and eggs..
Sprinkle the surface of the bread evenly with the crumbs. Bake until the bread pudding is puffy and the top is golden, about 45 minutes to an hour. To serve, cut squares of warm bread pudding, and place on small plates. Top with sliced persimmons and maple syrup, if desired Bake in the oven for 30-40 minutes until the bread is golden and the custard is set. Put the pecans in a small frying pan and toast for a few minutes until browned. Remove from the heat, add the. In a small saucepan, melt the butter until it turns into a toasty brown color. Then add brown sugar and milk. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture thickens and comes to a full boil. Stir in vanilla carefully. Keywords: bread pudding, cake in a mug, microwave, dessert This easy pecan praline sauce made with brown sugar is perfect on cakes, ice cream, bread pudding, pancakes, and any and all other desserts! It's only six ingredients, tastes like a nutty homemade caramel sauce, and definitely can be eaten by the spoonful with no judgement
It has clearly come a long way from those slices of stale bread dipped in egg and fried, the eggy bread of a 1970s childhood, sprinkled with a bit of sugar and maybe a splodge of jam Mix sugar, cinnamon, and salt together in small bowl. Melt butter in saucepan over medium-low heat. Add sugar mixture, cream, and bourbon to saucepan, stirring continually. Cook, stirring often, until thickened, about 5-8 minutes. Pour sauce over bread pudding and let cool for 5-10 minutes. Serve Bread pudding is often thought of as a winter dessert, but it is just as scrumptious in the summertime when filled with fresh peaches and topped with a boozy caramel sauce. A scoop of vanilla ice cream on top is optional-but highly recommended. A spiked caramel sauce makes this bread pudding truly spectacular. Resist the urge to stir the caramel as it cooks, and watch it closely Place the bread pudding in the oven and bake for about 45 minutes to 1 hour until browned and the custard is set, rotating the pan halfway through for even browning. While the bread pudding bakes, make the sauce: Melt the butter and add the pecans. Cook the pecans in the butter, stirring, until fragrant (about 3-4 minutes) 1 - 2 Hours. Instructions. Add the bread cubes to a large mixing bowl and toss in the melted butter. In a medium mixing bowl, whisk together the eggs, brown sugar, granulated sugar, corn syrup, vanilla extract, salt and cinnamon until well mixed. Stir in the pecans
Pudding. Preheat oven to 350°F (177°C). Butter a 13 x 9 inch baking dish and place the bread cubes in the dish. Whisk together the eggs, sugar, maple syrup, molasses, vanilla, spices, salt, milk and heavy cream. Add the sweet potatoes to the egg mixture and blend thoroughly. Pour the egg mixture over the bread and press down on the bread with. Preheat oven to 350. In a small saucepan, warm milk, butter, vanilla, sugar and salt on low heat until butter has melted and sugar has dissolved. Let cool. Grease a 4-6 cup baking dish and fill with cubed bread, blueberries and pecans. Whisk eggs into milk mixture until completely incorporated Preheat oven to 350°F. Butter a medium casserole dish. In a bowl, combine bread and half-and-half. In a separate bowl, combine remaining ingredients. Add bread mixture to pumpkin mixture. Place in casserole dish and cook for 45 minutes, or until set. Serve warm with maple syrup sauce and bourbon ice cream
Maple Pecan Bread Pudding The Dreaming Tree. half and half, sugar, salt, sugar, peaches, white bread, water and 8 more. Pecan Pie Bread Pudding Smucker's. Hungry Jack Original Syrup, whipped topping, large eggs, Eagle Brand Sweetened Condensed Milk and 9 more. Crunchy Bread Pudding The English Kitchen 1 tablespoon vanilla extract. 1 cup heavy cream. ¼ cup granulated sugar. 4 tablespoons butter. Instructions. Bread Pudding. Preheat oven to 350 degrees. Tear bread into small (about one-inch) pieces and add to a rectangular baking dish. In a large bowl, mix together heavy cream, half & half, butter, eggs, 1 ½ cup sugar and extracts Instructions. Heat the oven to 350F and spray either a 9x13-inch baking dish, or 4 6-inch pie plates, with non-stick cooking spray. In a large bowl combine the melted butter and sugar. Whisk until thoroughly combined and no lumps of sugar remain. Add the eggs, vanilla, and salt and mix until the eggs are well beaten Pecan Bread Pudding at Em's Restaurant Best little out-of-the-way restaurant ever! The beef tenderloin was so tender and tasty. Topped dinner off with caramel pecan bread pudding (big enough for two). Linen tablecloths and silverware o Instructions. Preheat oven to 350 degrees F. Cube bread then place in a large bowl. In another bowl, beat eggs, milk, cream sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans
Variations for this pumpkin spiced bread pudding: Pumpkin apple bread pudding: Wash, peel, core and dice 1-2 tart apples (such as Granny Smith) and saute over low heat in 1 Tablespoon butter. Cool and add to the pumpkin custard mixture. Pumpkin chocolate chip bread pudding recipe: Add 1 cup dark, milk or white chocolate chips along with the mix. In a deep, 2-quart baking or soufflé dish, melt the butter in the microwave. Whisk in the superfine sugar and banana, mashing until thoroughly combined. Whisk in the egg and milk. Advertisement. Top evenly with the bread cubes. In a large bowl, beat the eggs, milk, sour cream and maple flavoring with wire whisk until well mixed. Pour over the bread. Cover and refrigerate at least 1 hour to overnight. Heat the oven to 325 degrees. Uncover the dish. Bake for 45 to 50 minutes or until set and a knife inserted in the center comes out clean
2/3 cup pecans chopped. 1/3 cup whiskey. Instructions. To prepare bread pudding, preheat oven to 375°F. Coat 9x13-inch baking pan with 1 tablespoon butter. In large bowl, whisk together eggs, heavy cream, pumpkin puree, maple syrup and pumpkin pie spice until smooth. Add bread cubes and let stand 5 minutes 1 14-16 oz brioche loaf. 1 cup milk. 1 cup heavy cream. 4 eggs, lightly beaten. 1 cup vanilla sugar* 1 tsp almond emulsion. 1/4 tsp salt. 1/2 cup, 1 stick, unsalted butter, softene
Preheat oven to 350°. Spray a 12-inch cast-iron skillet with baking spray with flour. In a large bowl, stir together bread and raisins. In another large bowl, whisk together cream, pumpkin, maple syrup, eggs, pumpkin pie spice, cinnamon, and vanilla. Pour over bread mixture; stir until combined Cranberry Pecan Bread Pudding, this is a perfect dessert for camping and tailgating for those of us with a major sweet tooth. This bread pudding features the tartness of cranberries and pecans plus a sweet, crunchy topping with a mellow brandy sauce with the smoky kiss of pecan. All made even better on our Green Mountain Davy Crockett Tailgater Return the baking dish to the oven and bake until set, 45 minutes. While the pumpkin bread pudding is baking, prepare the maple cream sauce. Heat the maple syrup and butter in a small saucepan over medium heat, stirring until butter melts. Stir in heavy cream and cook until sauce has thickened, about 15 minutes. Remove from the heat (Too much Maple Pecan Pie with Bourbon.) But you can! Of course I used Grandmother Bread for the bread in the recipe. Printer-Friendly How to make Caramel Pumpkin Pecan Bread Pudding: For the bread pudding 4 large eggs 2- 15 oz cans solid pack pumpkin or 2 pints fresh pumpkin puree 1 1/2 cups milk 1 cup half and half 1 cup sugar 1 teaspoon.
Cover and refrigerate for 8 hours or overnight. Sprinkle the bread pudding with the pecan crumble. Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm. Pecan Crumble: In a medium bowl, combine flour, 1 cup brown sugar, butter, oats and pecans and mix with a hand mixer on low speed, until well combined Cover the cranberry-pecan bread pudding with foil and bake for 45 minutes, until just set. Remove the foil and bake until golden, about 40 minutes longer. Let the bread pudding rest for 15 minutes. Cut your day old bread in 1 inch cubes and put into a large bowl; Mix in your nuts with the cubed bread; In a separate bowl, combine eggs, half & half, vanilla, brown sugar, cinnamon, cardamom, salt, and 4 tablespoon of butter; Whisk all the wet ingredients together and then pour into the bread mixture; Gently mix the bread into the custar
View top rated Chocolate pecan bread pudding recipes with ratings and reviews. Apple Pecan Bread Pudding, Chef Bill Hahne's Chocolate Ameretto Bread Pudding, Chocolate Chip Bread Add bread cubes to the bowl, mix, and let them sit for 10 minutes. Pour bread pudding mixture into dish and top with chopped pecans. Drizzle with maple syrup. Bake 50 to 60 minutes or until firm. Let cool for 10 minutes. Serve warm, drizzled with maple syrup and topped with homemade whipped cream If not, place the bread cubes on a baking sheet and bake for 10-15 minutes or until the bread cubes are dried out but not toasted. Preheat oven to 350. Lightly grease or spray a 9×13″ baking dish with shortening or non-stick cooking spray. In a large bowl, toss together the bread cubes and the apple pieces. Transfer to the baking dish