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Fruit and Nut Bread Pudding

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

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.

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