Apple Bread Pudding

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4-5
  • Ingredients

  • 4cinnamon-raisin bread, cubed( slightly stale)
  • 1cupgranny smith apple, peeled and chopped
  • 1/2 cupbrown sugar, packed
  • 2eggs
  • 1cupevaporated 2% milk
  • 1/2 cupskim milk
  • 1 1/2 teaspoonsvanilla
  • 1/4 teaspooncinnamon, ground
  • 1/4 teaspoonnutmeg
  • Directions

  • Preheat oven to 350 degrees.
  • In large bowl, toss bread cubes and applestogether.
  • In separate bowl, whisk together brown sugar and eggs.
  • Add evaporatedmilk, skim milk, vanilla, cinnamon, nutmeg and whisk again.
  • Pour egg/milkmixture over bread cubes and apples.
  • Stir well and let stand 5 minutes for bread to absorb liquid.
  • Transfer mixture to an 8 x 8″- baking pan coated withnon-stick spray, ensuring apples are evenly distributed.
  • Bake 50 minutes oruntil bread is deep golden brown and puffed up.
  • A knife inserted in the centreshould come out clean.
  • Reviews

  • “Thanks for this fabulous recipe, Dancer. We have thoroughly enjoyed this bread pudding. I had some cinnamon raisin bread just sitting in the fridge, and I was going to toss it, but then I found this recipe and decided that this was putting that bread to better use 😉 Tastes DELICOUS….its very easy to prepare…and leftovers taste fabulous cold hehe 🙂 Thanks!!![edited] I wanted to edit my review to state that I have now made this recipe today (31 March 2004) for the 4th time since February 24, 2004).I made it a second time to take to a dear friend’s birthday, a third time for my family, and now a 4th time because my fiance was craving it so much, because he just loves it.Thanks so much for this recipe! 🙂 “

  • “I was looking for an apple bread pudding recipe and came upon this. Turned out, I had raisin bread that had been sitting in the freezer for over 2 year and was appropriately stale! The pudding smelled delicious while cooking and was even better in my tummy! Thanks for a delicious recipe!”

  • “Easy and yummy – I subbed yellow peaches for apples and it was a great success .”

  • “Great.Relatively easy.Smells good coking.I liked the two textures of bread and cooked apples.I also added chopped apricots, as I love them.I will make this again.”

  • “Excellent, just excellent!Smelled wonderful baking and was very easy to put together.Used a whole grain bread that I needed to use up instead of the cinnamon raisin bread and added a bit more cinnamon to the egg-milk mixture.Also threw in a handful of raisins.Wasn’t sure how the whole grain bread would work but it was quite good. Not too sweet, not too rich, perfect balance of ingredients.Had a guest for dinner who’d never had nor heard of bread pudding and I think she was surprised…. and she asked for the recipe.”

  • “I have made bread puddings countless times and this one is by far the best. I have always used white sugar in the past, but the brown sugar and apple gave this one an extra special flavor. I also used fresh made soy milk and some of the okara that was left over after making the milk. Delicious! Thanks for a wonderful recipe.”

  • “Recipe sounds good and everybody is raving about it. Mine turned out ok, but very dry. It must be the bread, there isn’t really raisinbreads here in Europe, so I used two rolls instead, adding raisins and more sugar and cinnamon. Obviously the rolls just where a bit too much for the amount of the liquid. I think I’ll give it another try, though.”

  • “Had to frenchify this as there is no real raisin bread in France.Used regular bread with some raisins and cinnamon tossed in.Otherwise, made as directed.Good, simple, cheap dessert or breakfst.”

  • “This is very good.We used cameo apples and everyone just loved it!Thanks for posting.”

  • “I have throughly enjoyed this recipe 3X now. I have used left over homeade cinnamon rolls and I have used leftover cream cheese and raisin bread. This recipe is very versitile. I normally make it with green Granny Smith apples, sometimes I add more raisins and I use a 14 oz can of skimmed evaporated milk instead of evaborated milk and skim milk. It turns out great every time. Also, I like to let the mixture blend for an hour or two before I bake it and I prefer eating it cold the next day. The only problem with this recipe is that it is so good and addicting you’ll want to eat the whole pan! Thanks Dancer^ “

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