Grandmother's Apple Bread Pudding

Grandmother's Apple Bread Pudding

7

"Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce. A great way to use up leftover bread!"

Ingredients

1 h servings 356 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
  2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1/2 cup SPLENDA(R) Brown Sugar Blend, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
  3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
  4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
  5. While pudding is baking, mix together SPLENDA(r) Granulated Sweetener, 2 tablespoons of SPLENDA(r) Brown Sugar Blend, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 (2 3/4 x 3 1/2 inch) square, 1 1/2 tablespoons sauce

Reviews

7
  1. 7 Ratings

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Most helpful

This was amazingly good. I didn't have brown sugar blend so I used regular Splenda and added a little molasses. I will definitely make this again. Thank you for posting.

Most helpful critical

I wasn't really thrilled with this recipe...I have made/had much better...

This was amazingly good. I didn't have brown sugar blend so I used regular Splenda and added a little molasses. I will definitely make this again. Thank you for posting.

I wasn't really thrilled with this recipe...I have made/had much better...

My very-fussy-eater grandchildren loved this, served warm.

So nice to see "Splenda" recipes every once in a while :) This was delicious. I used FF 1/2 n 1/2 and blended the eggs right along with the cream and melted marg. In the sauce I cut the milk to ...

I added additional brown sugar and cinnamon to the top before baking. Instead of brandy, I used dark rum. I added a tad bit of rum to the sauce too. SOOOOO GOOD.

Mine turned out far too liquidy with WAY too much margarine leaking out all over the place. Also, the Vanilla sauce was just a mess.

It was the bomb! I had gastric bypass in October so sugar is a no go for me but all the other desserts I have tried have really hurt my stomach, but this one is very WLS friendly!