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Recipe: AppleRaisin Breakfast Bread Pudding

You might call this baked French toast, or you might call it breakfast bread pudding, but everyone will agree it is simple, sweet, and delicious. I have found kids and adults enjoy it and it is wonderful for brunch and/or a potluck.

Apple-Raisin Breakfast Bread Pudding Ingredients

  • 6 eggs

  • 1 cup milk

  • cup heavy cream

  • 1 tablespoon vanilla extract

  • 1 teaspoon ground nutmeg

  • 1 (16 ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes

  • 2 Granny Smith apples - peeled, cored, and sliced

  • 1 cup brown sugar

  • 1 teaspoon ground cinnamon

  • cup melted butter

  • 1 Granny Smith apple - peeled, cored, and diced

How to Make Apple-Raisin Breakfast Bread Pudding

  1. Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.

  2. Preheat an oven to 375 degrees F (190 degrees C).

  3. Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.

Apple-Raisin Breakfast Bread Pudding Nutritions

  • Calories: 311.8 calories

  • Carbohydrate: 43 g

  • Cholesterol: 118.4 mg

  • Fat: 12.5 g

  • Fiber: 2.2 g

  • Protein: 8.3 g

  • SaturatedFat: 5.8 g

  • ServingSize:

  • Sodium: 221.7 mg

  • Sugar: 30.8 g

  • TransFat:

  • UnsaturatedFat:

Apple-Raisin Breakfast Bread Pudding Reviews

  • Very good, but I made a few changes. I used 3 eggs instead of 6, added more cinncamon and pecan pieces. Turned out wonderfully.

  • I perfure Johnothan apples. Other than that tis is a good wake me up breakfast.

  • Easy to make; delicious to eat My family loved it. I didnt change a thing and will definitely make it many more times.

  • This is my first bread pudding and it came out amazing I didnt re-fridge the bread pudding over night, but I did soak the bread for 10 mins and made sure the bread was fully soaked. I made half the recipe, used all milk instead of adding heavy cream, and also instead of having plane chopped apple for the top I added 1 tablespoon of butter (melted), 1 tbsp brown sugar, 1/2 tsp of cinnamon. Mixed it all together and spread it over the bread pudding. It came out tasty, moist, and perfectly sweetened. And, instead of using nutmeg, I used a all spice blend to give it more of a stronger spice taste. My husband ate half of it and hes not a fan of bread pudding. I will be making this again for sure.

  • Absolutely delicious and a total success My vegetarian friends devoured it

  • I felt it needed more flavor. My apples were still crispy after an additional 35 minutes of cooking time, and was still vey moist. I will try it again, adding a brown sugar crumble on top andpossably some caramel sauce.

  • Made this for my work....everyone loved it. I would make again.

  • Made with 4 eggs and no raisens. It was awesome

  • Delicious Mixes together quickly and bake the next morning--what more could one ask for?

  • Almost becomes a souffl in the oven Very good as a dessert as well as a breakfast casserole. I didnt have heavy cream so I used half and half and all seemed well. Nice way to use a lot of eggs and leftover fall apples. Perhaps a little cinnamon heavy but still a great dish overall I made a rum sauce and my family loved it as a dessert for several days Very nice

  • First time Ive made bread pudding and it was great I used 4 eggs, low fat milk and no cream. Soaked the bread for 10 minutes and also cut down the sugar in half and felt the sweetness was perfect. Will be making again.

  • Good with the apples on the bottom.

  • Yum-my This was my first bread pudding attempt, and Im glad I found this recipe. I did a of couple things differently: added 1/4 cup apple cider to the egg mixture, just because I wanted it a little more moist and "appley." Took about 10 mins longer to bake, but still came out great. I also omitted the diced apples on top, and poured a bit of half and half over individual servings. Super recipe, thank you

  • It was just okay. My son didnt really like it, my daughter wouldnt touch it and I thought it was too sweet (even though I used half the sugar called for in the recipe). It left my kitchen smelling like burnt sugar for half an hour, though Im not sure why.

  • This a a very tasty dish you can serve at a small dinner party.

  • Very tasty - hubby and kids loved it. Tried this for something different for breakfast. Used french bread since that is what i had to use up, golden delicious apples, no riasins, and half the brown sugar. Versatile recipe that i will be making again.

  • Will make it with French bread and add my own raisins and spice.

  • I used two apples on the bottom of pan and two apples on top. I also used a 13.5 oz can of coconut milk instead of milk and the cream since I cant have dairy and increased cooking time by 15 mins.. LOVED IT

  • Next time I will choose a different bread. The French bread was fine, just made it taste more like French Toast reversed a dessert.

  • I also removed the raisins.

  • Turned out good. Kids really liked it. I added custard as a topping. Nice just to throw something in the oven in morning and then eat with all prep done night before.

  • The best one

Source: AppleRaisin Breakfast Bread Pudding

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