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Apple-Raisin Bread Pudding

Apple-Raisin Bread Pudding
This apple-raisin baked treat is simple, sweet and satisying. Serve with ice cream, whipped cream or maple syrup.
Prep Time:  15 minutes
Cook Time:  50-60 minutes
Servings:  8 servings

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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
2 cups milk
1/3 cup packed brown sugar
1 tsp. vanilla
3/4 tsp. pumpkin pie spice


Step 1 COOK apples in butter, covered, in medium saucepan over medium heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
Step 2 COMBINE bread and raisins in greased shallow 1-1/2 quart baking dish. ADD apples; toss to mix.
Step 3 BEAT eggs, milk, sugar, vanilla and spice in medium bowl until blended. POUR over bread mixture. REFRIGERATE, covered, several hours or overnight.
Step 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.


Nutrition Information

Per Serving

Good Source: Protein, Vitamin D, Calcium and Choline

Calories: 213

Total Fat: 7 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

Cholesterol: 106 mg
Sodium: 160 mg
Carbohydrates: 32 g
Dietary Fiber: 2 g
Protein: 7 g
Vitamin A: 355.3 IU
Vitamin D: 52.5 IU
Folate: 30 mcg
Calcium: 121.5 mg
Iron: 1.3 mg
Choline: 77 mg

Vitamin C: 2.3 mg
Vitamin E: 0.6 IU
Trans Fat: 0 g
Sugars: 17 g
Potassium: 269.1 mg
Magnesium: 18.6 mg
Selenium: 11.7 mcg
Phosphorus: 132.2 mg
Vitamin B12: 0.6 mcg
Vitamin K: 1.1 mcg
Vitamin B6: 0.1 mg
Copper: 0.1 mg
Vitamin B1 - Thiamin: 0.1 mg
Manganese: 0.2 mg
Zinc: 0.8 mg
Vitamin B2 - Riboflavin: 0.3 mg
Vitamin B3 - Niacin: 0.8 mg
Omega 3: 0.1 g
Omega 6: 0.7 g

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