Apple-Raisin Bread Pudding Recipe
- 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
- 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).
1 each: 294 calories, 9g fat (4g saturated fat), 138mg cholesterol, 191mg sodium, 47g carbohydrate (32g sugars, 3g fiber), 9g protein.
Reviews for Apple-Raisin Bread Pudding
"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!"
"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."
"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!"
"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!"
"Yummy, yummy, yummy!! Will definitely make again....Leftovers make a wonderful breakfast!"
"I have made this recipe 4 times in 2 weeks. It is def the best bread pudding recipe ever! One little catch...I must be doing something wrong with the sauce cause mine never thickened. One question...how do get something to boil on low? I will try the half & half idea instead of water. Maybe that will do the trick."
"I thought this was quite good. The apples were still crunchy even after I cooked it for an hour, so I'd probably pre-cook the apples next time or use blueberries instead. Also, the vanilla sauce was just ok. I liked it better eaten as a breakfast food with maple syrup (or pancake syrup) on top."
"This was absolutely wonderful, even without the vanilla sauce on top! I will continue to make it without the sauce as a breakfast food."
"Very easy to make! My girls could hardly wait for it to cool down."
"I had six kids, too, Moonridr. They are now all in their 20's and 30's and paying for YOUR SOCIAL SECURITY in the future, plus that of all the folks who practiced zero population growth. Yay for the wonderful recipe, it is GREAT."
"Hey, MoonRidr! This is what I always tell my FIVE kids: if you can't say something nice, don't say nothing at all. Perhaps common courtesy is a hobby you could try."
"I made this today and it was a big hit. I altered the recipe slightly. I used Cinnamon bread and added 1/2 c. of Craisins. It is just awesome. My family loved it and I am the Queen of the kitchen this week."
"Hi Marilyn SRV......This was a great recipe, I think the Jack Daniels would be an excellant addition, how much did you use?"
"To MoonRidr - rate the recipe, not how many kids someone has. How rude is that??"
"Wow! Six kids?!! Whatever happened to zero population growth?!! Maybe somebody needs to get a hobby, eh?"
"The only change I made was using heavy cream instead of water in the vanilla sauce. Served it with ham and eggs. Instant success. Definitely a keeper!"
"I made this recipe with splenda instead of sugar since I am dieting. Also I didn't have cinnamon bread on hand and needed to use up a loaf of day-old french bread... so I added some cinnamon and cloves to compensate. Oh yeah and I added some raisins and next time I may add some chopped pecans or almonds for added texture. But this is the most amazing bread pudding... just like my grandma used to make. Love, love, love it!!!"
"I made this bread pudding without the sauce, and oh, it was so good! I'm sure it'd be great with the sauce as a dessert too, but we prefer bread pudding as a breakfast food (with less sugar) instead of a dessert. This will supercede my old breakfast bread pudding recipe, and I am sure it will be a regular part of the breakfast rotation."
"Not a fan of mushy bread dishes, but this was very good. Even the leftovers were good."
"My family is very picky about bread puddings. I made this exactly as per the recipe, and the fam absolutely raved -- even the one son that "hates" bread pudding! After the initial try, I did add some Jack Daniels to the sauce for an all adult dinner -- and it was excellent. I've now made this several times and it has definitely become a family favorite. Thanks for this recipe!"
"very delicious and easy to make. Kids loved it too!"