Cinnamon Apple Raisin Bread Pudding

Cinnamon Apple Raisin Bread PuddingRecipe
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.


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


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


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.