- 3 tablespoons butter, melted
- 1 loaf (1 pound) day-old cinnamon-raisin bread, cubed
- 3 cups chopped peeled tart apples
- 7 eggs, lightly beaten
- 2-1/2 cups 2% milk
- 3/4 cup sugar
- 3 teaspoons vanilla extract
- VANILLA SAUCE:
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup cold water
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Pour butter into a 13-in. x 9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened.
- Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean.
- In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding. Yield: 12 servings (1-1/4 cups sauce).
Reviews for Apple-Raisin Bread Pudding
"I made this on Christmas eve so Christmas day I just have to reheat for a "Santa Perfect" breakfast! I use gala apples and reduce the amount include. I also increase the amount of vanilla in the sauce!"
"This is wonderful! Consider it a keeper!"
"I've made this 5 times. I love it and it always goes over well at my brunches. i actually love it without the sauce, but do make the sauce for those who like it sweeter."
"Simply wonderful; a perfect bread pudding with a wonderful texture and balance of flavors. The vanilla sauce was simple to prepare and was the perfect accompaniment to the main attraction. YUMMY!"
"Loved it just the way it was!"