Has anyone tried Caramel Apple Bread Pudding in stoneware?

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Discussion Overview

This thread explores experiences and opinions regarding the preparation of Caramel Apple Bread Pudding in various stoneware pieces, particularly in the absence of the Deep Covered Baker. Participants share their personal attempts, adjustments made to the recipe, and considerations for using different baking vessels.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, inquires about using alternative stoneware for the recipe and whether adjustments are necessary.
  • Another participant mentions that the rectangular baker or deep dish baker might work and notes that the recipe does not require covering the baker in the microwave.
  • One participant corrects a misunderstanding about covering the baker, stating that it should be covered while microwaving.
  • Another participant shares their experience of baking uncovered, resulting in a longer cooking time but still achieving a satisfactory outcome.
  • One participant discusses their use of the Deep Covered Baker and highlights the importance of having a sufficiently large microwave to avoid uneven cooking.
  • Another participant shares a successful experience using a borrowed covered baker and substituting Vienna Bread for Challah Bread, noting the absence of drying out.
  • One participant describes modifications made to the recipe, such as using caramel ice cream topping instead of wrapped caramels, which they found to be more effective.
  • Another participant expresses concern about their microwave size and considers using a fluted pan or loaf pan as alternatives for the recipe.
  • One participant asks about the visual appeal and potential staining of the baker after cooking the dish.

Areas of Agreement / Disagreement

Views differ on the necessity of covering the baker during cooking, with some participants believing it is not required while others emphasize its importance. There is no clear consensus on the best stoneware to use for this recipe.

Contextual Notes

Participants share personal experiences and preferences regarding the recipe, including variations in ingredients and cooking methods. The discussion reflects a range of cooking environments and equipment availability.

Who May Find This Useful

Consultants interested in experimenting with the Caramel Apple Bread Pudding recipe in different stoneware pieces may find the shared experiences and suggestions relevant.

P
pamperedlinda
Gold Member
Messages
10,156
Has anyone made this in another piece of stoneware? If so, which peice did you use and how did you cover it? Also, did you have to make any adjustments to the recipe?

I'd like to use this for a September show, but I don't own the Deep Covered Baker and right now I don't plan to buy it. I was hoping that it would work in one of the pieces that is on sale next month.
 
Linda,
I didn't pay attention to how many cups it is before baking - but I would think it would work in the rectangular baker - or possibly the deep dish baker.....I was worried about not having the covered baker to do it in, but actually, when you read all the way thru the recipe - you don't cover the baker while its in the microwave anyway....I would test it at home first, just to see how long it takes in a different size stone....but that shouldn't be a hardship - my family gobbled up the leftovers from my Open House!:D
 
  • Thread starter
  • #3
ChefBeckyD said:
Linda,
...... when you read all the way thru the recipe - you don't cover the baker while its in the microwave anyway....:D
Click to expand...

Actually, you do cover it. Step 3 says ...."Cover baker and microwave on high 15-16 minutes....."

I've sent an email to the Test Kitchen so maybe they will get back to me. I was hoping that maybe someone had already tried it.
 
Okay - I missed that step - and did mine uncovered! It came out fine, but that may be why I had to bake it a couple of extra minutes:rolleyes:
 
  • Thread starter
  • #5
ChefBeckyD said:
Okay - I missed that step - and did mine uncovered! It came out fine, but that may be why I had to bake it a couple of extra minutes:rolleyes:
Click to expand...

Which pan did you use? Was it dried-out or hard on top?
 
I have made it twice now but I do own the DCB. My suggestion is to make sure the host has a large enough microwave. My recruiter did not and it barely fit. Because of that, the bread was hard as a rock in like 3 spots. Not too bad but not something you can sink your teeth into!:)
 
I used the new covered baker (uncovered!:o )- I had borrowed my directors for my open house.....it wasn't dried out or chewy or anything... it was a hit at the open house! I do live in an area where NO ONE (except me?) has ever even heard of Challah Bread - so I ended up using a 16 oz loaf of Vienna Bread, and it worked just fine. There was a LOT of extra liquid when I put it in the Micro. - that may be one reason it doesn't get dried out or hard.
I was thinking though - do you have one of the discontinued lids for the DDB or Rec. Baker? Maybe you could use one of those (w/o actually demoing it!).
 
I have made it twice, the first time "by the book" the 2nd twice with changes, 2nd time MUCH BETTER. Instead of using the wrapped carmels and making your carmel sauce, use carmel ice cream topping. Saves having to unwrap all of those carmels, and I think it holds up better. I got the carmel topping from Aldi's, and it was thick and rich and PERFECT!!! Also, we added 1/2 tsp of cinnamon. I think 1 tsp woudl be better, but we were being conservative. You are actually adding to total products sales because you add the jar opener and cinnamon, and just taking away micro cooker.
 
  • Thread starter
  • #9
PampMomof3 said:
....... My suggestion is to make sure the host has a large enough microwave. My recruiter did not and it barely fit. Because of that, the bread was hard as a rock in like 3 spots. Not too bad but not something you can sink your teeth into!:)
Click to expand...

I just checked my microwave and it is not big enough:mad: ! I was hoping to use the Rectangle Baker too. Darn! I wonder if this recipe would work in the Fluted Pan? What could I cover it with? The cook time would probably be shorter too since it has the center-piece in it? Any ideas? Maybe do half of the recipe in the loaf pan? Again, how to cover it?
 
Just wondering how this looks and how yummy it is on a scale of 1 to 10 - - Does it have that "wow factor" when you see it cooked? Did it stain your baker alot (I'm thinking I want to bring mine new)?

Thanks for your answers.
:)
 

Frequently Asked Questions

What is Caramel Apple Bread Pudding?

Caramel Apple Bread Pudding is a delicious dessert made by combining bread, apples, and a rich caramel sauce. It's typically baked until golden and served warm, often with a scoop of ice cream or whipped cream.

Can I make Caramel Apple Bread Pudding in Pampered Chef stoneware?

Yes, Pampered Chef stoneware is perfect for baking Caramel Apple Bread Pudding. The stoneware distributes heat evenly, ensuring that your pudding bakes thoroughly and develops a nice crust while remaining moist inside.

What are the benefits of using stoneware for baking this recipe?

Using stoneware for baking Caramel Apple Bread Pudding offers several benefits, including superior heat retention, even cooking, and the ability to create a crispy top while keeping the inside soft and gooey. Additionally, stoneware is non-stick when seasoned properly, making cleanup easier.

How long should I bake Caramel Apple Bread Pudding in stoneware?

The baking time for Caramel Apple Bread Pudding in stoneware typically ranges from 45 to 60 minutes at 350°F (175°C). It's important to check for doneness by inserting a knife or toothpick in the center; it should come out clean when the pudding is fully baked.

Can I prepare the Caramel Apple Bread Pudding ahead of time?

Yes, you can prepare the Caramel Apple Bread Pudding ahead of time. You can assemble the ingredients and refrigerate them for several hours or overnight before baking. Just be sure to allow it to come to room temperature before placing it in the oven for even baking.

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