Apple Raisin Bread Pudding


Recipe courtesy of As American As Apple Pie by Phillip Stephen Schultz

Serves 8

  • 3 tablespoons unsalted butter
  • 1 lb sweet apples, pared, cored, thinly sliced
  • 1 1/3 cups sugar
  • 1/3 cup seedless raisins
  • 1/4 cup Calvados (apple brandy)
  • 10 (½-inch) slices French or Italian bread
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 3 cups milk
  • confectioners' sugar

Apple Raisin Bread Pudding

Apple Raisin Bread Pudding

Click image to enlarge


Preheat oven to 350˚F.

Melt butter in a large heavy skillet over medium-low heat. Add the apple slices and stir until well coated. Sprinkle with 1/3 cup of sugar, the raisins and Calvados; cook until heated through. Set aflame(careful); when flames subside, remove from heat.

Arrange bread slices, slightly overlapping in a buttered 9x13-inch baking dish. Spoon apple mixture over the top.

Lightly beat the eggs in a large bowl. Beat in the remaining 1 cup granulate sugar, vanilla extract, cream and milk. Spoon mixture over the apples. Let stand for 10 minutes so bread can absorb the liquid.

Place the baking dish in a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the bread pudding pan. Bake until set, about 50 minutes. Cool for 20 minutes on a wire rack.

Generously dust the surface of the puddng wth confectioners' sugar. Place under a preheated broiler until top is glazed, 2 to 4 minutes. Take care not to burn sugar.


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