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Fruit and Nut Bread Pudding

Fruit and Nut Bread Pudding
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.
12-15 ServingsPrep: 15 min. + chilling Bake: 45 min.

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.
Nutrition Facts: 1 serving (1 piece) equals 488 calories,
© Taste of Home 2013

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Fruit and Nut Bread Pudding (continued)

Nutrition Facts: 25 g fat (8 g saturated fat), 88 mg cholesterol, 374 mg sodium, 63 g carbohydrate, 3 g fiber, 7 g protein.
© Taste of Home 2013