Apple Bread Pudding

Apple Bread Pudding

Bread Pudding adapts well to improvisation. Try using assorted breads, if available, and other flavorings such as grated lemon zest or orange zest.

Serves 10


8 slices bread
4 Jonagold or Golden Delicious apples
1/2 cup golden raisins
1 1/3 cup milk
5 large eggs
3/4 cup brown sugar
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

  1. Heat oven to 350 degrees F. Lightly grease an 11 3/4- by 7 1/2-inch baking dish. Toast bread slices lightly and cut diagonally into quarters. Arrange a single layer of bread pieces in bottom of dish.
  2. Core and slice 1 apple; reserve. Core and dice remaining apples. Spread diced apples evenly over bread in dish; sprinkle raisins on top. Arrange remaining bread in two lengthwise rows over diced apples and raisins. Place reserved apple sliced between rows of bread.
  3. In large bowl, combine milk, eggs, 1/2 cup brown sugar, the butter, cinnamon, nutmeg, and salt; beat until well combined. Pour over bread and fruit; sprinkle top with remaining brown sugar and bake 40 to 45 minutes or until firm. Serve warm or cold.

Nutrition information per serving
Protein: 6g; Fat: 9g; Carbohydrate: 48g; Fiber: 3g; Sodium: 266mg; Cholesterol: 121mg; Calories: 294.

Thanks to the Washington Apple Website for this recipe.


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