Apple Cinnamon Raisin Bread Pudding

About recipe

This marvelous bread pudding utilizes days-old bread, which comes back to life when it’s soaked in a spiced custard mixture. The brown sugar apple sauce graces the humble dessert with a touch of homey decadence. Feel free to use whatever bread you have on hand, and add dried fruit, nuts, or other spices.

Ingredients (serves 8)

For the cooked apples

These will be mixed in with bread. Double this recipe to have extra for spooning over top!

  • 1 tbsp. butter
  • 1 tbsp. brown sugar
  • 1 ½ tsp. cinnamon
  • 1 tbsp. flour
  • 1 tbsp. lemon juice
  • ½ tsp. salt
  • 2 lbs. apples peeled and diced
  • ¼ cup raisins

For the bread and custard

  • 2 cups whole milk
  • ½ cup white sugar
  • 3 eggs
  • 8 cups cubed stale bread (we used raisin bread)


Make the cooked apples

  1. Melt butter in a medium saucepot with brown sugar and cinnamon.
  2. Add flour and mix until fully absorbed.
  3. Add lemon juice, salt and apples.  Cook over medium heat until apples start to break down and a thickened liquid forms.
  4. Add raisins and cook for 5 minutes.
  5. Remove from heat and cool completely.

Make the custard and bread mixture

  1. Whisk together milk, sugar and eggs until fully combined.
  2. Add chilled apple mixture to milk and eggs.  Mix until fully combined.
  3. Add bread to mixture and mix until fully coated.
  4. Place mixture in an 9 x 13” baking dish and cover with foil.  Place in a 350° oven for 30 minutes.
  5. After 30 minutes, remove foil and bake for another 10 minutes to brown the top.
  6. Allow to set at room temperature for at least 10 minutes before serving.


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