Fruit and Nut Bread Pudding Recipe

5 6 5
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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5 6 5
Publisher Photo
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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min.

Ingredients

  • 16 slices day-old bread, torn into 1-inch pieces
  • 2 cups sugar
  • 4 large eggs
  • 3 cups whole 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

Directions

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.
Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish.
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

Nutritional Facts

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

  • 16 slices day-old bread, torn into 1-inch pieces
  • 2 cups sugar
  • 4 large eggs
  • 3 cups whole 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
  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 13x9-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

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Reviews forFruit and Nut Bread Pudding

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Rettbaron1 User ID: 5732682 201525
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 User ID: 5774738 39121
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 User ID: 4894367 14466
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 User ID: 1922773 38858
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 User ID: 1922773 7680
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 User ID: 2698812 14465
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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