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Apple-Raisin Bread Pudding

 Apple-Raisin Bread Pudding
"Our six children love this for breakfast on a chilly morning, but try it for your next party. It makes the kitchen smell warm and cozy." Janelle Fahnestock, Lititz, Pennsylvania
12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 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

Directions

  • 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.

2 of 2

Apple-Raisin Bread Pudding (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 piece with 5 teaspoons sauce equals 294 calories, 9 g fat (4 g saturated fat), 138 mg cholesterol, 191 mg sodium, 47 g carbohydrate, 3 g fiber, 9 g protein.