Apple-Raisin Bread Pudding
| Ingredient | 8" Casserole | 20cm Casserole |
|---|---|---|
| white bread | 5 slices | 5 slices |
| milk | 1½ cups | 1½ cups |
| butter | 3 Tbsp. | 3 Tbsp. |
| egg | 2 | 2 |
| sugar | ⅓ cup | 65g |
| cinnamon | ½ tsp. | ½ tsp. |
| vanilla extract | 1 tsp. | 1 tsp. |
| apple pie filling | 1 cup | 240cc |
| raisin | ⅓ cup | 60g |
This layered, not-too-sweet bread pudding is a bit crispy on top, dense and dotted with tangy fruit underneath. It makes for a tasty breakfast or healthy dessert.
Preparation
- Prepare apple pie filling.
- Grease a deep casserole dish (8"/20cm) with butter.
- Butter one side of the bread and cut it into bite-sized pieces.
- Preheat the oven to 150°C (300°F).
Directions
- Prepare custard.
Lightly beat the eggs in a bowl. Add sugar and whip until thick (when you lift the mixer it falls in a ribbon). Add the vanilla and cinnamon and mix. Add the milk and mix well. - Assemble the layers.
Put one third of the bread chunks in the casserole dish. Put half of the apple pie filling and one third of the raisins on top of the bread. Put another third of the bread on top of that. Layer the rest of the apples and another third of the raisins. Finally, add the remaining third of the bread and raisins. Pour the custard over the top. - Bake in water bath.
Fill an oven-safe pan large enough to hold the casserole dish with enough hot water to reach about halfway up the casserole dish. Put this in the oven and bake at 150°C (300°F) for 50-60 minutes. When a tester inserted comes out clean, it is done.
Variations
Other Fruits
You can use other fruit in place of or addition to the apples and raisins. Some suggestions:
- A half cup (or more) of dried fruit.
- A diced tart apple.
- A cup of fresh berries.
- A diced banana.
Notes
- For a heavier, richer pudding, you can replace some or all of the milk with half & half and/or light cream.
- Since the recipe assumes already-sweetened apples, if you’re using fresh fruit or unsweetened dried fruit you may want to increase the sugar to ½ cup.