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Cinnamon Apple Raisin Bread Pudding

Randy Mayor
Yield 10 servings
For an alcohol-free version, substitute apple cider or apple juice for the brandy. Golden raisins, sweetened dried cranberries, or dried cherries can stand in for the raisins.

Ingredients

  • 1/2 cup raisins
  • 1/2 cup chopped dried apple
  • 2 tablespoons Calvados (apple brandy)
  • 3 1/2 cups 2% reduced-fat milk
  • 3/4 cup sugar
  • 1 tablespoon grated lemon rind
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon grated whole nutmeg
  • 4 large eggs
  • 5 cups (1 1/2-inch) cubed cinnamon bread (about 12 ounces)
  • Cooking spray

Nutrition Information

  • calories 285
  • caloriesfromfat 25 %
  • fat 8 g
  • satfat 3 g
  • monofat 1.8 g
  • polyfat 1.6 g
  • protein 9.3 g
  • carbohydrate 45 g
  • fiber 3.4 g
  • cholesterol 94 mg
  • iron 1.6 mg
  • sodium 341 mg
  • calcium 120 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine raisins, dried apple, and apple brandy in a microwave-safe bowl. Microwave at high for 1 minute; cool. Combine milk, 3/4 cup sugar, lemon rind, melted butter, 1/2 teaspoon salt, cinnamon, nutmeg, and eggs in a large bowl, stirring well with a whisk. Stir in bread cubes and raisin mixture. Let stand at room temperature 15 minutes.

  3. Pour bread mixture into an 8-inch square baking pan coated with cooking spray. Bake at 325° for 50 minutes or until set. Serve warm.