Apple-Raisin Bread Pudding With Cream Soda Sauce - Sandra Lee |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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This is a Sandra Lee recipe. I am going to post exactly as she did. The second time I made it I used 2 cups sliced Granny Smith apples, the entire 16 ounce loaf of raisin bread and elimated the almonds, extra raisins and rum extract. I also did not make the sauce, we were less than impressed with the sauce, the pudding is awesome. Ingredients:
2 (1 ounce) packets instant maple and brown sugar oatmeal |
3 large eggs, beaten |
3 cups milk |
1 teaspoon rum extract |
1/2 teaspoon salt |
1/4 cup brown sugar |
3 1/2 cups raisin bread, cubed |
1/2 cup raisins |
1 cup apple pie filling |
1 cup almonds |
1/2 cup cream soda |
1 (8 ounce) package dream whip topping mix |
1/2 teaspoon ground cinnamon |
1/2 teaspoon rum extract |
1/4 teaspoon salt |
Directions:
1. In a blender grind instant oatmeal to a fine powder.
2. Set aside.
3. In a large mixing bowl, whisk together milk, eggs, rum extract, salt and brown sugar.
4. Fold in raisin bread, raisins, pie filiing, almonds and oatmeal powder until bread cubes are moistened.
5. Set aside for one hour.
6. Spray slow cooker with cooking spray(I used a liner bag and sprayed it well.
7. Add bread mixture.
8. Cook on high for 2 hours or until a knife inserted in center comes out clean.
9. Sauce:.
10. Combine all ingredients in a bowl.
11. Whisk together until thickened.
12. Top bread pudding with a dollop of sauce.
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