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Fruit and Nut Bread Pudding Recipe

Fruit and Nut Bread Pudding Recipe photo by Taste of Home

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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

Fruit and Nut Bread Pudding

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Reviewed on Mar. 12, 2013 by arcadialady

This is a family favorite. My family likes it really plain (without apple pie filling, raisins and pecans). We often have it hot with a scoop of vanilla ice cream.

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.