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Apple-Raisin Bread Pudding Recipe
Apple-Raisin Bread Pudding Recipe photo by Taste of Home
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Apple-Raisin Bread Pudding Recipe

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5 29 26
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"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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12 servings

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

Nutritional Facts

1 each: 294 calories, 9g fat (4g saturated fat), 138mg cholesterol, 191mg sodium, 47g carbohydrate (32g sugars, 3g fiber), 9g protein.

Directions

  1. 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.
  2. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean.
  3. 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).
Originally published as Apple-Raisin Bread Pudding in Taste of Home October/November 2009, p29


Reviews for Apple-Raisin Bread Pudding

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Staci_Day User ID: 4082348 215426
Reviewed Dec. 20, 2014

"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!"

MY REVIEW
dunnk46 User ID: 4718129 159611
Reviewed Oct. 5, 2014

"This is wonderful! Consider it a keeper!"

MY REVIEW
Abb User ID: 205606 159267
Reviewed Apr. 30, 2012

"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."

MY REVIEW
TexasCookie User ID: 4277703 142469
Reviewed Jan. 13, 2012

"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!"

MY REVIEW
i_like_pie User ID: 1201160 111879
Reviewed Oct. 9, 2011

"Loved it just the way it was!"

MY REVIEW
ConniebyTaste User ID: 2896482 97038
Reviewed Sep. 29, 2011

"I would just make a few changes to recipe. I would add a tsp of cinnamon or 1/2 tsp of allspice to bread pudding egg mixture. The vanilla sauce could be improved by adding more butter and changing the sugar to brown sugar."

MY REVIEW
LauraManning User ID: 968398 84947
Reviewed Aug. 9, 2011

"This is really good and easy. My 1 and 2 year old love it too. I prefer to cook the apples (sprinkled with cinnamon) for about 3 minutes in the microwave before putting it in the dish, otherwise they're still crunchy at the end of the baking time. I also use pancake syrup instead of the vanilla sauce (which I didn't care for). Delicious breakfast dish!"

MY REVIEW
pearlrvr User ID: 1256058 84946
Reviewed Jan. 31, 2011

"I had a few day-old mini cinnamon bagels and took a thin slice off the top and bottom crusts before cutting into cubes. There was only 4oz of bread, so I cut the recipe into 1/4 (used 2 eggs) and threw in a handful of raisins, then baked it ~45 minutes in a loaf pan. The pudding is tasty, but the vanilla sauce is wonderful!"

MY REVIEW
Loiscooks User ID: 3656565 159618
Reviewed Dec. 14, 2010

"I've made bread pudding before, but this is the best I have ever made. I did not have raisin bread, so I used some left-over Italian bread and added raisins. It turned out great. Thanks for the recipe."

MY REVIEW
Tinkboxer User ID: 5505488 208128
Reviewed Oct. 25, 2010

"Yummy, yummy, yummy!! Will definitely make again....Leftovers make a wonderful breakfast!"

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