Apple Raisin Bread Pudding
Print recipe| Serves | 4 - 5 |
Ingredients
- 6 Slices thick cut stale raisin bread
- 1 Large apple
- 1 Tsp butter
- 4 Large eggs
- 1/2 cup brown sugar
- 1/4 Tsp salt
- 1 Tsp ground cinnamon
- 1/8 Tsp ground nutmeg
- 2 Cups milk
- 1 Tsp vanilla extract
Directions
| If the bread is very fresh, lay out the raisin bread to dry out for about half an hour. Preheat the oven to 325 deg F. Lightly butter and 8 x 8 inch square glass pan or 1.5 L (quart) baking dish. | |
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Peel, core and chop the apple. Melt the butter in a frying pan. Add the apple and cook gently until soft, stirring occasionally. Set aside.  | |
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Cut the bread into cubes (include the crust). Mix the cooked apple with the bread cubes and place in the baking dish.  | |
| Mix the cooked apple with the bread cubes and place in the baking dish. | |
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Place the eggs, sugar, cinnamon, nutmeg, salt, vanilla and 1/2 cup of milk in a large bowl. Whisk the liquid mixture together. Stir in the remaining milk.  | |
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Slowly pour the milk mixture over the the top of the bread mixture. Press down gently to submerge the bread. Let it set at least 30 minutes for the milk to be absorbed by the bread.  | |
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Bake uncovered, in the oven until the pudding seems set in the centre when juggled or when a bread and butter knife inserted in the centre comes out clean, about 55 - 60 minutes.  | |
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Serve warm or cold plain or with ice cream.  | |
| Covered and refrigerated, the pudding will keep for 2 - 3 days. The pudding can be reheated on subsequent days in the microwave. | |