Ingredients for Cinnamon Apple Raisin Bread Pudding
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How to Make Cinnamon Apple Raisin Bread Pudding
- Preheat oven to 325°F (160°C).
- In a microwave-safe bowl, combine 1/2 cup raisins, 1/2 cup chopped dried apples, and 1 tablespoon apple brandy. Microwave on high for 1 minute, then let cool completely.
- In a large bowl, whisk together 4 cups milk, 3/4 cup granulated sugar, 1 tablespoon lemon zest, 1/4 cup melted unsalted butter, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 4 large eggs until well combined.
- Add 6 cups cubed stale bread (about 1 loaf) and the cooled raisin mixture to the custard. Gently stir to combine.
- Let the bread pudding stand at room temperature for 15 minutes to allow the bread to absorb the custard.
- Lightly grease an 8x8 inch baking pan with cooking spray.
- Pour the bread pudding mixture into the prepared baking pan.
- Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean and the pudding is set.
- Let cool for at least 15 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
105g
Fat
12g
Carbs
9g