Apple-Raisin Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Our six children love this for breakfast on a chilly morning, but try it for your next party. It makes the kitchen smell warm and cozy. Janelle Fahnestock, Lititz, Pennsylvania Ingredients:
3 tablespoons butter, melted |
1 loaf (1 pound) day-old cinnamon-raisin bread, cubed |
3 cups chopped peeled tart apples |
7 eggs, lightly beaten |
2-1/2 cups 2% milk |
3/4 cup sugar |
3 teaspoons vanilla extract |
vanilla sauce: |
2/3 cup sugar |
1 tablespoon cornstarch |
1/8 teaspoon salt |
1 cup cold water |
1 tablespoon butter |
1 teaspoon vanilla extract |
Directions:
1. Pour butter into a 13-in. x 9-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.
2. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean.
3. 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. Yield: 12 servings (1-1/4 cups sauce).
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