Friday, May 9, 2014

Apple Raisin Bread Pudding

Well, as you all may or may not know, I've been trying to perfect a bread pudding recipe for the past few months.  Whenever I have leftover bread or get day-old bread on sale, I whip one of these together.  My first pass was more like a fail.  The second go was okay, but not wicked awesome.  The third try was unmemorable.  This last batch, though, I think I've finally got it.  So here's the recipe I came up with...  (if I remembered all the tweaks I made this morning... yeesh.)

Apple Raisin Bread Pudding

4 large bakery style hamburger buns, cubed (roughly 8 cups of bread cubes if not pressed down)
4 cups cubed apples (about 3/4" dice)
3/4 cup golden raisins
1 2/3 cups brown sugar
1/3 cup maple syrup
2 1/3 cup milk
1/4 cup margarine
4 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
2 heel slices of sourdough (or other crusty bread)

Preheat oven to 350F.  Spray 9x13" pan with non-stick cooking spray.  In a large bowl, combine bread cubes, apples chunks and raisins.  in a medium saucepan, combine brown sugar, maple syrup, milk and margarine.  Heat until margarine is just melted (the milk may appear to separate, but that's okay).  Pour over bread mixture while still in bowl, and stir to combine.  Pour into prepared baking sheet, pressing to make sure it covers corner to corner.  In a separate smaller bowl, beat eggs.  Add in cinnamon and vanilla - beat until combined.   Pour evenly over bread mixture in pan.  Dice bread heels into medium sized chunks and sprinkle evenly over pudding in pan.  Press down so some of the moisture hits the harder bread, but not so that it's soaked.  Bake for 45-50 minutes or until apples are tender and top begins to be golden brown.  Serve warm, or microwave later and top with ice cream.

Updated: I can't believe I forgot the secret ingredient... probably because I added it on a whim.  To the brown sugar, maple syrup, etc. mix, add about one tablespoon of brandy and then heat until the margarine is melted.  Sheesh.  Can't forget the booze.  (Even if the heat gets rid of the alcohol before you eat it.)


  1. Yum! I make a bourbon or rum "hard sauce" to dribble over my grandmother's recipe. :)

    1. Oh yeah, Silver. You know, these days, the only time I imbibe alcohol is when it's baked into something. LOL

  2. I'm glad you perfected it, B.E. - I won't be trying it, sorry. I detest bread pudding (not sure why, don't think I had a bad experience with bread pudding). I guess I'll just have the secret ingredient straight up ;)

    1. Thanks, Janet. Sorry it wasn't something you like, though. You know, I didn't like bread pudding until I started making it myself. But I think that's because I only ever had it at cafeterias with my school lunch. Dry, tasteless, weird textured crap. Bleh.

      Enjoy the brandy straight!