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Apple-Raisin Bread Pudding

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Prep Time: 15 minutes
Cook Time: 50 to 60 minutes
Makes: 8 servings

What You Need

2
cups chopped peeled apples (about 2 medium)
2
Tbsp. butter
3
cups day-old bread cubes (1-inch) (about 3 slices)
1/2
cup raisins
4
EGGS
2
cups milk
1/3
cup packed brown sugar
1
tsp. vanilla
3/4
tsp. pumpkin pie spice

Here’s How

  1. COOK apples in butter, covered, in medium saucepan over medium heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
  2. COMBINE bread and raisins in greased shallow 1-1/2 quart baking dish. ADD apples; toss to mix.
  3. BEAT eggs, milk, sugar, vanilla and spice in medium bowl until blended. POUR over bread mixture. REFRIGERATE, covered, several hours or overnight.
  4. HEAT oven to 350°F. REMOVE bread pudding from refrigerator; uncover and let stand while oven heats. BAKE, uncovered, in center of 350°F oven until knife inserted near center comes out clean, 45 to 55 minutes. SERVE warm or refrigerate until cold.

Enjoy

  • Serve with whipped cream or ice cream and maple syrup.

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Nutrition Information

Per Serving

Good Source: protein, choline and calcium

calories: 213
total fat: 7g
saturated fat: 3g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 118mg
sodium: 155mg
carbohydrates: 32g
dietary fiber: 2g
protein: 7g
vitamin A: 341.5IU
vitamin D: 35.0IU
folate: 30.0mcg
calcium: 119.0mg
iron: 1.4mg
choline: 77.0mg

vitamin C: 2.3mg
vitamin E: .7IU
trans fat: 0g
sugars: 17g
potassium: 274.3mg
magnesium: 18.6mg
selenium: 11.9mcg
phosphorus: 131.7mg
vitamin B12: .6mcg
vitamin K: 1.1mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .1mg
zinc: .7mg
vitamin B2 - riboflavin: .3mg
vitamin B3 - niacin: .8mg
omega 3: .1g
omega 6: .6g