Cinnamon Apple Raisin Bread Pudding

Cinnamon Apple Raisin Bread Pudding Recipe
Randy Mayor
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.

Yield:

10 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 325°.

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.

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.

Note:

Wendy Kalen,

August 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note