Fruit and Nut Bread Pudding Recipe

Fruit and Nut Bread Pudding RecipePhoto by: Taste of Home Fruit and Nut Bread Pudding Recipe Rating 5

This recipe started out as a plain bread pudding. My husband, Tom, suggested adding some pecans, then I decided to add the pie filling. These ingredients make the pudding crunchy, moist and even more delicious.

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Fruit and Nut Bread Pudding Recipe
  • Prep: 15 min. + chilling Bake: 45 min.
  • Yield: 12-15 Servings
15 45 60

Ingredients

  • 16 slices day-old bread, torn into 1-inch pieces
  • 2 cups sugar
  • 4 eggs
  • 3 cups milk
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons vanilla extract
  • 1 can (21 ounces) apple pie filling, slices cut in half
  • 2 cups coarsely chopped pecans
  • 1 cup golden raisins
  • 3/4 cup butter, melted
  • Whipped cream, optional

Directions

  • In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours.
  • Stir in all remaining ingredients except cream. Pour into a greased 13-in. x 9-in. baking dish.
  • Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 488 calories, 25 g fat (8 g saturated fat), 88 mg cholesterol, 374 mg sodium, 63 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Fruit and Nut Bread Pudding in Country December/January 1992, p51

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Reviews for Fruit and Nut Bread Pudding (4)

Fruit and Nut Bread Pudding Recipe

Fruit and Nut Bread Pudding

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Reviewed on Aug. 07, 2010 by caroline60

I have made this lots of times and get raves every time. It is so easy and is great for a crowd, pot luck. thanks for sharing this recipe with everyone.


Reviewed on May. 28, 2009 by encyclopedia

I have a problem with calories per serving when the recipe says it serves 12-15 people.This one has 488 cals. per serving. So it that based on 12 or 15 servings?Makes a big difference if you're counting cals.


Reviewed on May. 28, 2009 by encyclopedia

2 cups of sugar seems like too much for this recipe. When I make it I'll substitute baking Splenda (in the bag)for 1/2 the sugar and cut down on the other sugar.The pie filling has sugar too.


Reviewed on Dec. 19, 2008 by kshea

My family loves this. I let it set overnight as it is better the next day. I also put in 1 C of unwhipped whipping cream and 2C of milk instead of 3C of milk.

 
 
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