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Cinnamon Apple Raisin Bread Pudding


This recipe is from Cooking Light (Aug. 2006). At the time of this entry, it is early fall and the apples are just beginning to come on. This just looked really good in the magazine: )

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  • 1/2 C raisins
  • 1/2 C chopped dried apple
  • 2 TBS. Calvados (apple brandy) ***I will substitute apple juice since we are not alcohol drinkers
  • 3 1/2 C milk
  • 3/4 C sugar
  • 1 TBS. grated lemon rind
  • 1 TBS. butter, melted
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. grated whole nutmeg
  • 4 large eggs
  • 5 C (1 1/2 ") cubed cinnamon bread (about 12 oz.)
  • Cooking spray



Step 1

1. Preheat oven to 325
2. Combine raisins, dried apple, and apple brandy (juice). Microwave on high for 1 min.; cool; combine milk, 3/4 sugar, lemon rind, melted butter,, 1/2 tsp. salt, cinnamon, nutmeg and eggs in a large bow., stirring well with a whisk. Stir in bread cubes and raisin mixture. let stand at room temp. 15 min.

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


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