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Apple Raisin Bread Pudding

Apple Raisin Bread Pudding


2 tablespoons butter
2 cups (about 2 medium) chopped cored cooking apples
3 cups(about 3 slices) day-old bread cubes
1/2 cup raisins
4 eggs
2 cups skim or low-fat milk
1/3 cup firmly-packed brown sugar
3/4 teaspoon pumpkin pie spice
  whipped cream, whipped topping or ice cream, optional

Cooking Instructions

In a small saucepan heat butter and stir in the chopped apples. Cover and cook over medium heat, stirring occasionally, until slightly soft, about 5 to 7 minutes.

In shallow 1 1/2-quart casserole lightly toss together apples with day old bread and raisins.

In a medium bowl beat together eggs, milk, brown sugar, and pumpkin pie spice. Mix until the sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight.

Bake in preheated 350 F oven until knife inserted near center comes out clean about 45 to 55 minutes. For optimal browning cook with the cover off for the last 15 minutes.

Equipment List

  • Print: 3x5
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