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Source: Incredible Egg Board

Apple-Raisin Bread Pudding
This apple-raisin baked pudding is simple, sweet and satisfying. Serve it warm or cold with ice cream, whipped cream or maple syrup.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 50 to 60 minutes
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2 tablespoons unsalted butter
2 cups chopped peeled apples (about 2 medium apples)
3 cups cubed day-old bread (about 3 slices of bread)
1/2 cup raisins
4 large eggs
2 cups milk
1/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
3/4 teaspoon pumpkin pie spice




In a medium saucepan, heat the butter over medium heat. When it melts, add the chopped apples and cook for 5 to 7 minutes, stirring occasionally, until slightly softened.

Grease a shallow, 1 1/2-quart baking dish.

Toss the bread and raisins together and then spread the mixture in the baking dish. Add the apples and toss to mix evenly.


In a medium bowl, whisk together the eggs, milk, brown sugar, vanilla and pie spice until blended. Pour the custard over the bread and apple mixture, tilting the dish to make sure everything is well coated with custard. Refrigerate, covered, for at least 2 hours and up to 12 hours.



Preheat the oven to 350° F.



Remove the cover from the dish and let the bread pudding sit at room temperature as the oven heats. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Serve warm or chilled.






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