Apple Raisin Bread Pudding

First served this one for Christmas 2013 as the dessert course following spiral cut ham.

Serves 6


  • 4 cups soft bread cubes
  • 1/4 cup raisins
  • 1/2 cup brandy
  • 2 cups peeled and thinly sliced apples (postage stamp sized 1/2 inch slices)
  • 1 cup brown sugar
  • 1 3/4 cups milk
  • 1/4 cup butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 eggs, beaten


  1. Soak raisins in brandy for 1 hour+ and reserve brandy
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 7×11 inch baking dish or casserole dish.
  3. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup butter and brandy reserves. Cook and stir until butter is melted. Pour over bread mixture in bowl.
  4. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
  5. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.

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