From the 2014 Milk Calendar, this Apple Raisin Bread Pudding recipe is a delightful dessert, combining the flavors of sweet apples, raisins, and a spiced custard. Easy to make, this comforting dish is a testament to the homey, wholesome goodness of Canadian culinary traditions, sure to be loved by all.
-Recipe from Beth McKeown, dairy farmer from Duncan, B.C.
- Prep: 20 min
- Cooking: 25 min
- 4 eggs
- 1 cup (250 mL) sugar
- 1 1/2 tsp (7 mL) ground allspice
- 1/2 tsp (2 mL) ground cinamon
- 3 tbsp (45 mL) melted butter
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) Milk
- 4 cups (1 L) French or Italian bread cubed
- 1 large apple peeled and chopped
- 1/2 cup (125 mL) raisins
- 1/2 cup (125 mL) chopped walnuts
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Preheat oven to 350 °F (180 °C). Butter an 11 x 7-inch (28 x 18 cm) glass baking dish.
In a large bowl, whisk together eggs, sugar, allspice, cinnamon, butter and vanilla extract until well blended. Whisk in milk. Add bread cubes, apple, raisins and walnuts and toss until bread is evenly coated with milk mixture. Spread evenly in prepared baking dish.
Bake for 45 minutes or until golden, edges are puffed and a knife inserted in the centre comes out clean. Let cool slightly and serve warm.
Choose a dense bread, rather than a fluffy one, for the best texture in your bread pudding.
For a less sweet and mildly-spiced version, decrease the sugar to 3/4 cup (180 mL) and decrease the allspice to 1/2 tsp (2 mL).
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||11 % / 124 mg|
|Vitamin B12:||28 %|
|Vitamin D:||27 %|