Raisin-Apple Bread Pudding Recipe

5 1 2
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Raisin-Apple Bread Pudding Recipe

Read Reviews
5 1 2
Publisher Photo
"The original recipe for this dessert came from a farming magazine," writes Cora Uden of Juniata, Nebraska. "I changed several ingredients in it to cut down on calories, but it's still homey and satisfying. In fact, we like this version as well as the original."
MAKES:
3 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1 medium tart apple, peeled, cored and cut into thin rings
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1-1/2 teaspoons plus 1/2 cup sugar, divided
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 slices day-old raisin bread, cubed
  • 2 tablespoons raisins
  • 2 eggs
  • 1 cup milk
  • Dash salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract or additional vanilla extract
  • Half-and-half cream, optional

Directions

In a small bowl, toss apple rings with lemon juice. In a small skillet, saute apple in butter for 3 minutes or just until tender. Remove from the heat. Combine 1-1/2 teaspoons sugar, cinnamon and nutmeg; sprinkle over apple. Toss to coat evenly; set aside.
Place bread cubes in a greased 8-in. x 4-in. loaf pan. Top with raisins and apple mixture. In a bowl, whisk the eggs and remaining sugar. In a small saucepan. combine milk and salt; cook just until the mixture begins to bubble around sides of pan. Gradually whisk into egg mixture. Stir in extracts. Pour over apple and raisins.
Place dish in an ungreased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Serve warm with cream if desired. Yield: 2-3 servings.
Originally published as Raisin-Apple Bread Pudding in Country Woman January/February 2005, p37

Nutritional Facts

1 each: 380 calories, 10g fat (5g saturated fat), 159mg cholesterol, 226mg sodium, 65g carbohydrate (51g sugars, 3g fiber), 10g protein.

  • 1 medium tart apple, peeled, cored and cut into thin rings
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1-1/2 teaspoons plus 1/2 cup sugar, divided
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 slices day-old raisin bread, cubed
  • 2 tablespoons raisins
  • 2 eggs
  • 1 cup milk
  • Dash salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract or additional vanilla extract
  • Half-and-half cream, optional
  1. In a small bowl, toss apple rings with lemon juice. In a small skillet, saute apple in butter for 3 minutes or just until tender. Remove from the heat. Combine 1-1/2 teaspoons sugar, cinnamon and nutmeg; sprinkle over apple. Toss to coat evenly; set aside.
  2. Place bread cubes in a greased 8-in. x 4-in. loaf pan. Top with raisins and apple mixture. In a bowl, whisk the eggs and remaining sugar. In a small saucepan. combine milk and salt; cook just until the mixture begins to bubble around sides of pan. Gradually whisk into egg mixture. Stir in extracts. Pour over apple and raisins.
  3. Place dish in an ungreased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Serve warm with cream if desired. Yield: 2-3 servings.
Originally published as Raisin-Apple Bread Pudding in Country Woman January/February 2005, p37

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shyD User ID: 6858120 58034
Reviewed Nov. 21, 2012

"This is an excellent bread pudding. The apples go well and provide a nice contrast too. Flavours were in harmony. I made extra sauce and used it to pour over the pudding as an extra. Would recommend."

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