Grandmother's Apple Bread Pudding

Grandmother's Apple Bread Pudding

7
Inspired by Home Cooks 0

"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 {{adjustedServings}} servings 356 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 58 mg
  • 19%
  • 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.
Tips & Tricks
Apple Slab Pie

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A secret sweet ingredient makes this Southern classic extra-special.

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
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Reviews 7

  1. 7 Ratings

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Claire
9/27/2010

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.

Roxxyrott
1/5/2011

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

Bonnie-Jean
2/2/2011

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