Apple-Nut Bread Pudding

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Apple-Nut Bread Pudding

star rating (2) rate this recipe »
Published prior to 2008

When you've got bits and pieces of bread beginning to go stale... When you've got a couple of spotty apples just about to go by... Make bread pudding! This old-fashioned, comforting dessert is a New England favorite, probably because of the thrifty way it takes not-so-perfect ingredients and makes them into something delicious. We recommend serving this dish warm, with a light gilding of unsweetened whipping cream and a sprinkle of cinnamon sugar or maple sugar.

3 cups 3/4-inch bread cubes, made from stale bread
2 large eggs, beaten
1 cup milk (or light cream)
1/4 cup boiled cider (for the most pronounced apple flavor), cider or apple juice
2 teaspoons vanilla
1/2 cup brown sugar, firmly packed
1 1/2 teaspoons apple pie spice, or 1 teaspoon cinnamon and 1/2 teaspoon nutmeg
1/2 cup raisins
1 cup diced unpeeled apple
3/4 cup chopped walnuts, lightly toasted
2 tablespoons butter or margarine, melted

In a large bowl, combine all ingredients except melted butter. Spread in a buttered 9 x 9-inch baking dish . Drizzle with melted butter.

Bake in a preheated 325°F oven for 35 minutes, or until no liquid shows and pudding appears firm. Serve warm, or refrigerate until ready to serve, then reheat.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.

Reviews

1
  • star rating 05/06/2011
  • Mrs.Bones from KAF Community
  • Delish! And super easy. I had half of a loaf of whole wheat challah left over, and wanted something that would use it up. I had all the other ingredients on hand, and love using the boiled cider in my baking. This came together very quickly and 35 minutes later, we were enjoying the sweet and spicy bread pudding. I followed everything as written, except I used a free hand with the nuts and raisins, and threw in some cinnamon chips.
  • star rating 07/18/2009
  • Sean from North Carolina
  • First, the changes. I had about 3 1/2 cups of stale bread, so I adjusted the liquid (I used milk) accordingly. I didn't have apple cider or juice, so I substituted applesauce. I used toasted, slivered almonds in place of the walnuts. I also soaked the raisins in 1/4 cup dark rum for about 10 minutes prior to adding them to the mix. Other than those modifications, I prepared the recipe as written, including the cooking time, although I used a round casserole dish rather than 9"x9" baking dish. The finished product is a delicious blend of the flavors, particularly the cinnamon and dark rum. The almonds and raisins provide very nice textural contrast to the softness of the bread. This should really be served warm, as a cold pudding will obscure all the delicious flavors.
1

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