Raisin-Apple Bread Pudding

14 ingredients
4 steps

Ingredients

  • 1 medium tart apple, peeled, cored and cut into thin rings
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1-1/2 teaspoons plus 1/2 cup sugar, divided
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 slices day-old raisin bread, cubed
  • 2 tablespoons raisins
  • 2 large eggs
  • 1 cup whole milk
  • Dash salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract or additional vanilla extract
  • Half-and-half cream, optional

Directions

  1. 1
    In a small bowl, toss apple rings with lemon juice. In a small skillet, saute apple in butter until tender. Remove from the heat. Combine 1-1/2 teaspoons sugar, cinnamon and nutmeg; sprinkle over top. Toss to coat evenly; set aside.
  2. 2
    Place bread cubes in a greased 8x4-in. loaf pan. Top with raisins and apple mixture. In a small bowl, whisk eggs and remaining sugar.
  3. 3
    In a small saucepan, combine milk and salt; cook and stir over medium heat for 2-3 minutes or until mixture begins to bubble around side of pan. Gradually whisk into egg mixture. Stir in extracts. Pour over apple and raisins.
  4. 4
    Place loaf pan in a 11x7-in. baking dish; add 1 in. of hot water to larger pan. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted in the center comes out clean. Serve warm with cream if desired.

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