Apple Raisin Bread Pudding

A perfect fall dessert! This warm bread pudding is made of apples and raisins. MORE+ LESS-

By Pillsbury Kitchens

March 17, 2014

loaf (1 lb) baguette French bread, cut into 1 1/2-inch cubes (10 cups)

cups half-and-half

cup packed brown sugar

teaspoon vanilla

eggs

tablespoons butter or margarine

cups chopped peeled cooking apples (3 medium)

cup raisins

1/2

cup real maple syrup, warmed

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1

Heat oven to 350°F. Place bread cubes on ungreased cookie sheet. Bake 15 minutes or until lightly toasted. Cool completely.
2

Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In large bowl, mix half-and-half, brown sugar, vanilla and eggs with whisk. Stir in bread cubes. Let stand 30 minutes, stirring occasionally.
3

In 12-inch skillet, melt butter over medium-high heat. Cook apples in butter 5 minutes, stirring occasionally, just until tender. Cool 5 minutes. Add apples and raisins to bread mixture; stir gently until blended. Pour mixture into baking dish.
4

Bake 40 to 45 minutes or until top is puffed and golden brown (center will jiggle slightly). Cool 15 minutes. Serve warm bread pudding with syrup.