Apple-Raisin Bread Pudding
"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 large 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
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1Pour 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.
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2Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean.
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3In 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.
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