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 |
|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|
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.