Monday, November 2, 2009

Apple-Raisin Bread Pudding

I made this bread pudding last night for dessert. I halved the recipe and used an 8x8 inch pan. It's good comfort food on a cold evening.

Apple-Raisin Bread Pudding
Taste of Home -

"Our six children love this for breakfast on a chilly morning, but try it for your next party. It makes the kitchen smell warm and cozy." Janelle Fahnestock, Lititz, Pennsylvania

12 Servings
Prep: 20 min. Bake: 40 min.

3 tablespoons butter, melted
1 loaf (1 pound) day-old cinnamon-raisin bread, cubed
3 cups chopped peeled tart apples
7 eggs
2-1/2 cups milk
3/4 cup sugar
3 teaspoons vanilla extract

2/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup cold water
1 tablespoon butter
1 teaspoon vanilla extract

Pour butter into a 13-in. x 9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread.
Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. (I left it in for an additional 10 minutes, and the knife still had butter on it, so I pulled it out. It was done).

In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding. Yield: 12 servings (1-1/4 cups sauce).

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