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Maple Bread Pudding with Cider Soaked Apples and Cinnamon-Cider Ice Cream

The marriage of maple and apple flavors here is a classic. Angry Orchard Crisp Apple brings crisp, bright apple flavor to the dish and lightens the richness of the bread pudding and ice cream. The carbonation and slight acidity of the cider will help clean the palate and cut through some of the rich flavors in this dish.

Serves 4 Adults

Ingredients (ice cream):

  • 2 Cups Angry Orchard Crisp Apple
  • 1 Cup granulated sugar
  • 1 stick cinnamon
  • ½ Teaspoon ground cinnamon
  • 2 Cups half and half
  • 2 Cups heavy cream
  • 1 Teaspoon kosher salt
  • 6 egg yolks

Ingredients (bread pudding):

  • 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
  • 1 lb brioche cut into 2 inch cubes

Directions (ice cream):

  1. Combine apple cider, sugar and cinnamon stick in a saucepan over medium-high heat.
  2. Bring the mixture to a boil, stirring occasionally, until reduced to ⅔ cup (this should take about 25 minutes).
  3. Remove from heat and discard cinnamon stick.
  4. Add the half and half, cream, ground cinnamon, salt, and egg yolks to the pot, whisk until smooth.
  5. Return saucepan to medium heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon (this should take about 20 minutes).
  6. Pour custard through a fine mesh strainer into a medium bowl, and let cool in the refrigerator overnight.
  7. 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.

Directions (bread pudding):

  1. Preheat oven to 375°F.
  2. Whisk eggs, cream, sugar, 1 cup maple syrup, vanilla, and maple flavoring in large bowl to blend.
  3. Add apples and brioche; stir to coat.
  4. Butter a 13x9x2-inch baking dish. Transfer bread mixture to prepared dish, let stand at room temperature 1 and a half hours.
  5. 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.
  6. Remove from the oven and using a small knife or skewer poke holes all over the pudding.
  7. Pour the remaining 1 cup of syrup over the pudding and allow it to cool until just warm.
  8. Cut into 12 pieces, top with ice cream, and serve.