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