Cinnamon-Raisin-Apple Bread Pudding the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|1||large Granny Smith apple, peeled and cut into 1/2-inch chunks|
|3/4||cup plus 2 tablespoons sugar, divided|
|3-1/2||cups diced cinnamon-raisin bread (about 8 slices)|
|1/4||cup butter, melted and cooled|
|Prepared caramel or butterscotch sauce, warmed|
- Preheat oven to 350°F. Grease 1-1/2 quart baking dish; set aside. Combine apple, 2 tablespoons sugar and cinnamon in large bowl; mix well. Add bread cubes; toss to combine. Transfer mixture ito prepared dish.
- Beat eggs lightly in medium bowl. Add remaining 3/4 cup sugar; beat well. Stir in milk, butter and salt; mix well. Pour over bread mixture. Press down so that bread is coated with milk mixture. Let stand 10 minutes (or cover and refrigerate overnight).
- Bake about 50 minutes or until puffed and golden brown. Cool on wire rack at least 20 minutes. Serve warm or at room temperature with caramel sauce.
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