Apple Bread Pudding

“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^ “