Raisin-Apple Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 3 |
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The original recipe for this dessert came from a farming magazine, writes Cora Uden of Juniata, Nebraska. I changed several ingredients in it to cut down on calories, but it's still homey and satisfying. In fact, we like this version as well as the original. Ingredients:
1 medium tart apple, peeled, cored and cut into thin rings |
1 tablespoon lemon juice |
1 tablespoon butter |
1-1/2 teaspoons plus 1/2 cup sugar, divided |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
3 slices day-old raisin bread, cubed |
2 tablespoons raisins |
2 eggs |
1 cup milk |
dash salt |
1/4 teaspoon vanilla extract |
1/4 teaspoon lemon extract or additional vanilla extract |
half-and-half cream, optional |
Directions:
1. In a small bowl, toss apple rings with lemon juice. In a small skillet, saute apple in butter until tender. Remove from the heat. Combine 1-1/2 teaspoons sugar, cinnamon and nutmeg; sprinkle over top. Toss to coat evenly; set aside.
2. Place bread cubes in a greased 8-in. x 4-in. loaf pan. Top with raisins and apple mixture. In a small bowl, whisk eggs and remaining sugar.
3. In a small saucepan, combine milk and salt; cook and stir over medium heat for 2-3 minutes or until mixture begins to bubble around side of pan. Gradually whisk into egg mixture. Stir in extracts. Pour over apple and raisins.
4. Place loaf pan in a 11-in. x 7-in. baking dish; add 1 in. of hot water to larger pan. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Serve warm with cream if desired. Yield: 3 servings.
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