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APPLE RAISIN BREAD PUDDING
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tablespoons butter
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cups chopped cored cooking apples (about 2 medium)
cups day−old bread cubes (about 3 slices)
/2 cup raisins
eggs
cups skim or low−fat milk
/3 cup firmly−packed brown sugar
teaspoon vanilla
/4 teaspoon pumpkin pie spice
Whipped cream, whipped topping or ice cream, optional
• Apple wedges, optional
In small saucepan over medium heat, melt butter. Stir in 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, bread cubes and
raisins. In medium bowl, beat together eggs, milk, sugar, vanilla and spice
until 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. Serve hot, warm, or chilled garnished with
whipped cream and/or apple wedges, if desired.
APPLE RAISIN BREAD PUDDING
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