Apple-Raisin Bread Pudding

Name: Apple-Raisin Bread Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 9 X 13 pan, 12 serving(s)
Ingredients: 3 tablespoons butter, melted; 1 loaf cinnamon-raisin bread, cubed; 3 cups chopped peeled tart apples; 7 eggs; 2 1/2 cups milk; 3/4 cup sugar; 3 teaspoons vanilla extract; 2/3 cup sugar; 1 tablespoon cornstarch; 1/8 teaspoon salt; 1 cup cold water; 1 tablespoon butter; 1 teaspoon vanilla extract

Submitted by laurenpie

"This is the extra-yummy, extra-fattening version! From Taste of Home Magazine, October & November 2009 Issue. Original recipe said use a "day-old" loaf of cinnamon-raisin bread."

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Ready In:: 1hr
Ingredients:: 13
Yields:: 1 9 X 13 pan
Serves:: 12

ingredients

PUDDING
3 tablespoons butter, melted
1 loaf cinnamon-raisin bread, cubed
3 cups chopped peeled tart apples
7 eggs
2 ¹⁄₂ cups milk
³⁄₄ cup sugar
3 teaspoons vanilla extract
VANILLA SAUCE
²⁄₃ cup sugar
1 tablespoon cornstarch
¹⁄₈ teaspoon salt
1 cup cold water
1 tablespoon butter
1 teaspoon vanilla extract

directions

Preheat oven to 325 degrees.
Pour butter into a 9" x 13" baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread.
Bake, uncovered, at 325 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.
In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minute or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.