Cinnamon-Raisin-Apple Bread Pudding


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
1 teaspoon cinnamon
3-1/2 cups diced cinnamon-raisin bread (about 8 slices)
3 eggs
2 cups milk
1/4 cup butter, melted and cooled
1/4 teaspoon salt
Prepared caramel or butterscotch sauce, warmed


  1. 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.
  2. 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).
  3. 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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