Raisin Apple Bread Pudding Recipes

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch (or other shallow 3-quart) baking dish. In a large bowl, whisk together milk, eggs, sugar, vanilla, orange zest, cinnamon, and salt; add bread. Cover with plastic wrap; weight with another bowl. Let stand until bread is soaked through, about 20 minutes.
• Fold in apples, raisins, and 4 tablespoons melted butter; pour into prepared baking dish. Dot top of bread pudding with thin slivers of remaining 2 tablespoons cold butter.
• Bake until pudding is set and lightly golden on top, 50 minutes to 1 hour. Serve warm.

Steps:

• Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.

Steps:

• In a blender, grind instant oatmeal into a fine powder. Set aside.
• In a large mixing bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Fold in raisin bread, raisins, pie filling, almonds and oatmeal powder until bread cubes are moist. Set aside for 1 hour.
• Spray slow cooker with cooking spray and add the bread mixture. Cook on high setting for 2 hours or until a knife inserted in center comes out clean.
• To make the sauce, combine all ingredients in a bowl. Whisk together until thickened. Top bread pudding with a dollop of sauce.

Steps:

• In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
• Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
• In a small bowl, combine raisins and rum or apple juice. Set aside.
• In another bowl, toss together apples, cinnamon and remaining brown sugar.
• Add raisin and apple mixtures to the softened bread, mixing well.
• Spread evenly in a greased 8"x8"x2" baking pan.
• Drizzle with the melted butter.
• Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
• Serve warm or cold.

Steps:

• Cook milk and caramels in medium saucepan on medium heat until caramels are completely melted, stirring frequently. Remove from heat. Whisk eggs in medium bowl until blended; gradually stir in caramel sauce.
• Toss bread cubes with apples in 2-qt. casserole sprayed with cooking spray. Add caramel mixture; stir gently to evenly moisten apples and bread. Refrigerate overnight.
• Heat oven to 350°F. Place casserole dish in shallow pan filled with 1-1/2 inches hot water. Bake 55 min. to 1 hour or until knife inserted in center comes out clean. Serve warm.

Steps:

• Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Arrange quartered bread in 1 layer on a large(17-by 13-inch)baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet; leave oven on.
• Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated; Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden about 15 minutes.
• Combine bread and apples in a 2-quart souffle or 2-inch deep baking dish(about 8-by 12-inch oval) Note; when I made this I layered the bread putting the apples between the layer of bread using an 8x8x2-inch glass baking dish.
• Whisk together half and half, eggs, and remaining 1/2 cup sugar with salt in a bowl; then pour mixture over bread and apples; Let soak at room temperature 15 minutes.
• Bake in a water bath(see note at bottom of page) until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for a souffle dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a wire rack, about 1 hour (pudding will continue to SET as it cools).
• To prepare water bath for baking; put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the pan with the pudding in it.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Steps:

• In a small bowl, toss apple rings with lemon juice. In a small skillet, saute apple in butter until tender. Remove from the heat. Combine 1-1/2 teaspoons sugar, cinnamon and nutmeg; sprinkle over top. Toss to coat evenly; set aside., Place bread cubes in a greased 8x4-in. loaf pan. Top with raisins and apple mixture. In a small bowl, whisk eggs and remaining sugar. , In a small saucepan, combine milk and salt; cook and stir over medium heat for 2-3 minutes or until mixture begins to bubble around side of pan. Gradually whisk into egg mixture. Stir in extracts. Pour over apple and raisins., Place loaf pan in a 11x7-in. baking dish; add 1 in. of hot water to larger pan. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted in the center comes out clean. Serve warm with cream if desired.

Steps:

• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
• Spoon pudding into bowls. Top with vanilla ice cream and serve.

Steps:

• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
• Spoon pudding into bowls. Top with vanilla ice cream and serve.