Fruit and Nut Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe started out as a plain bread pudding. My husband, Tom, suggested adding some pecans, then I decided to add the pie filling. These ingredients make the pudding crunchy, moist and even more delicious. Ingredients:
16 slices day-old bread, torn into 1-inch pieces |
2 cups sugar |
4 eggs |
3 cups milk |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
2 tablespoons vanilla extract |
1 can (21 ounces) apple pie filling, slices cut in half |
2 cups coarsely chopped pecans |
1 cup golden raisins |
3/4 cup butter, melted |
whipped cream, optional |
Directions:
1. In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours.
2. Stir in all remaining ingredients except cream. Pour into a greased 13-in. x 9-in. baking dish.
3. Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired. Yield: 12-15 servings.
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