New This Month

Apple-Raisin Bread Pudding

This pudding, compliments of Thomas Sidney Hanemann of Memphis, Tennessee, is often served with vanilla ice cream or a Southern-style hard sauce.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, December 2004


  • 6 tablespoons unsalted butter (4 melted, 2 cold), plus more, softened, for baking dish
  • 5 cups milk
  • 6 large eggs
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon grated orange zest
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 one-day-old baguettes (about 1 pound), torn (or cut) into small pieces
  • 2 red apples (such as Gala or Rome), peeled, cored, and thinly sliced lengthwise
  • 1/4 cup dark raisins
  • 1/4 cup golden raisins


  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch (or other shallow 3-quart) baking dish. In a large bowl, whisk together milk, eggs, sugar, vanilla, orange zest, cinnamon, and salt; add bread. Cover with plastic wrap; weight with another bowl. Let stand until bread is soaked through, about 20 minutes.

  2. Fold in apples, raisins, and 4 tablespoons melted butter; pour into prepared baking dish. Dot top of bread pudding with thin slivers of remaining 2 tablespoons cold butter.

  3. Bake until pudding is set and lightly golden on top, 50 minutes to 1 hour. Serve warm.

Cook's Notes

For the sauce, mix together 1/2 cup each softened butter and sugar with 1/4 cup whiskey.


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