Easy Apple Bread Pudding with Cinnamon and Raisins
Apple Bread Pudding is filled with caramelized apples and raisins sandwiched between chunks of rich, custardy bread pudding. It comes together in one casserole dish and then bakes in the oven until the top is lightly crispy and golden brown with a creamy custardy interior.
Servings 16
Calories 420kcal
Ingredients
Pudding
- 12 tablespoons butter melted and divided
- ¾ cup brown sugar
- ¾ cup white sugar
- 16 ounces day old bread cut into cubes (9 cups)
- 1 ½ cups cream
- 1 ½ cups whole milk
- 5 eggs
- 1 tablespoon vanilla
Apple mixture
- 2 tablespoons butter
- 4 cups sliced apples 2-3 medium apples
- ½ cup sugar
- 1 cup raisins
Instructions
Apples:
- In a skillet melt 2 tablespoons butter over medium heat and add thinly sliced apples. Sprinkle with a ½ cup of sugar and cook until the apples have softened, about 5-8 minutes depending on the type of apple. Set aside.
- Preheat the oven to 350º.
- Add 4 tablespoons melted butter to a 9 x 13 baking dish. Evenly spread the brown sugar over the melted butter.
- Cut or tear the bread into 1 inch pieces. If not very dry, place in the oven for a few minutes to dry out.
- Whisk eggs, milk, cream, sugar, remaining melted butter, and vanilla together in a small bowl. Pour the egg mixture over the bread mixture.
- Cut the apples into smaller chunks and fold them into the bread mixture along with the raisins. Gently scoop the mixture over the brown sugar mixture in the baking dish.
- Cover with foil and bake for 60 minutes. Remove the foil and bake an additional 15 minutes until the top is golden brown and the center is no longer jiggly.
- Let cool for 15 minutes. Serve warm or at room temperature.
Notes
- For the best consistency, use dry bread to absorb the custard.
- This will deflate as it cools.
- It can be served warm or at room temperature.
- Try using a sweeter apple like Fuji or Gala rather than a tart Granny Smith.
