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Apple Bread Pudding


from the kitchen of Joann Vaile

6 slices of dried out bread
½ cup raisins
4 – 5 apples, pared, cored and slices
½ cup sugar (divided)
1 sprinkle of cinnamon
2 cups milk
2 eggs
1 Tblsp. soft butter

Butter casserole dish and sprinkle with about 2 Tblsp. of the sugar. (from the ½ cup) Layer bread, apples, raisins, ending with apples.
Cut bits of butter over the top of the casserole.
Beat eggs slightly, add milk and remainder of sugar. Blend well.
Pour mixture in casserole.
Bake at 375 degrees for about an hour, until set and golden brown.
Serve with vanilla or lemon sauce, or a drizzle of caramel! Serves 6-8.

Terri’s notes:
~ What great comfort food and a good use for leftovers!
~ I like Joann’s recipe with dried out French Bread, great use for party or Italian leftovers!

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