Apple Raisin Bread Pudding
A warm and comforting dessert made with toasted cinnamon raisin bread and golden delicious apples, soaked in a rich custard of half-and-half and eggs. Perfect for cozy evenings or special occasions.
Ingredients
- •8 slices cinnamon raisin bread
- •1 lb Golden Delicious apples
- •½ cup sugar
- •3 cups half-and-half
- •6 large eggs
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F.
5 min
- 2.
Arrange bread in 1 layer on a large (17- by 13-inch) baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet. Leave oven on.
12 min
- 3.
Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated. Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden, about 15 minutes.
15 min
- 4.
Combine bread and apples in a 2-quart soufflé or 2-inch-deep baking dish (about 8- by 12-inch oval).
5 min
- 5.
Whisk together half-and-half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt in a bowl, then pour mixture over bread and apples. Let soak at room temperature 15 minutes.
15 min
- 6.
Bake in a water bath until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for soufflé dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a rack, about 1 hour. (Pudding will continue to set as it cools.)
60 min
