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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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Fruit and Nut Bread Pudding Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
MAKES: 12-15 servings

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

Nutritional Facts

1 piece: 488 calories, 25g fat (8g saturated fat), 88mg cholesterol, 374mg sodium, 63g carbohydrate (44g sugars, 3g fiber), 7g protein

Directions

  1. 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.
  2. Stir in all remaining ingredients except cream. Pour into a greased 13-in. x 9-in. baking dish.
  3. 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.
Originally published as Fruit and Nut Bread Pudding in Country December/January 1992, p51


Reviews for Fruit and Nut Bread Pudding

AVERAGE RATING
(5)
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5 Star
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4 Star
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3 Star
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MY REVIEW
Rettbaron1
Reviewed Jan. 1, 2014

"This has been our "go-to" company dessert recipe for several years now. Have yet to find someone who doesn't like it! I make a hard sauce to top it rather than whipped cream."

MY REVIEW
arcadialady
Reviewed Mar. 12, 2013

"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."

MY REVIEW
caroline60
Reviewed Aug. 7, 2010

"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."

MY REVIEW
encyclopedia
Reviewed May. 28, 2009

"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."

MY REVIEW
encyclopedia
Reviewed May. 28, 2009

"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."

MY REVIEW
kshea
Reviewed Dec. 19, 2008

"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."

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