Maple Bread Pudding with Cider Soaked Apples and Cinnamon-Cider Ice Cream from Kevin Gillespie!

To start your weekend off right or to keep you enjoying all things sugar this weekend, Chef Kevin Gillespie, former Top Chef contestant and owner of Gunshow in Atlanta, GA has created this delicious bread pudding sure to warm you up!

Go a step further and pair it with one of the delicious drinks from Angry Orchard’s Cider House collection: 750mL specialty ciders Strawman, Iceman or The Muse, perfect for winter dinner parties!


The Night Before!

Ice Cream
2 cups Angry Orchard Crisp Apple Cider
1 cup granulated sugar
1 stick cinnamon
1/2 teaspoon ground cinnamon
2 cups half and half
2 cups heavy cream
1 teaspoon kosher salt
6 egg yolks

Combine apple cider, sugar and cinnamon stick in a saucepan over medium-high heat.

Bring the mixture to a boil, and cook, stirring occasionally, until reduced to ⅔ cup, about 25 minutes; remove from heat and discard cinnamon stick.

Add to the pot the half and half, cream, ground cinnamon, salt, and egg yolks. Whisk until smooth.

Return saucepan to medium heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 20 minutes.

Pour custard through a fine mesh strainer into a medium bowl, and let cool in the refrigerator overnight.


Next Day – Bread Pudding Day!

Process chilled custard in an ice cream maker according to manufacturer’s instructions. Transfer to a storage container and freeze until firm, at least 4 hours.


Bread Pudding

Serves 12

8 large eggs
1 quart heavy cream
1 cup granulated sugar
2 cups grade B maple syrup
2 teaspoons vanilla extract
1 teaspoon pure maple flavor
1 cup fuji apples, peeled, diced, and soaked overnight in Angry Orchard Crisp Apple Cider
1 pound brioche cut into 2 inch cubes


Preheat oven to 375°F.

Whisk eggs, cream, sugar, 1 cup maple syrup, vanilla, and maple flavoring in large bowl to blend. Add apples and brioche; stir to coat.

Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish.

Let stand at room temperature 1 and a half hours.

Place in oven and bake 40 minutes. The pudding should be golden brown and risen slightly in the center. Test doneness by inserting a toothpick into the center and removing to ensure no raw bread remains.

Remove from the oven and using a small knife or skewer poke holes all over the pudding.

Pour the remaining 1 cup of syrup over the pudding and allow it to cool until just warm.

Cut into 12 pieces, top with ice cream, and serve!



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