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Randy Mayor Photo by: Randy Mayor

Cinnamon Apple Raisin Bread Pudding

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.

Cooking Light AUGUST 2006

  • Yield: 10 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 25%
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 9.3g
  • Carbohydrate: 45g
  • Fiber: 3.4g
  • Cholesterol: 94mg
  • Iron: 1.6mg
  • Sodium: 341mg
  • Calcium: 120mg

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Cinnamon Apple Raisin Bread Pudding Recipe