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Apple Bread Pudding

From Lynne Wilson

Preheat the oven to 350ºF. Butter a deep 1 ½-quart casserole lightly.


2 cups milk
⅓ cup sugar
¼ cup butter or margarine
2 cups stale white bread, lightly packed ½-inch cubes (3 slices)
3 eggs, slightly beaten
2 cups apples, in ½ inch cubes
½ cup seedless raisins
¼ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. vanilla


Scald the milk. Remove the heat and add the sugar and butter, stirring until the butter melts and the sugar dissolves. Place the bread cubes in a mixing bowl. Pour the milk mixture over the bread and let stand for 5 minutes. Stir in the eggs, apple, raisins (saving a few), salt, cinnamon, nutmeg, and vanilla. Pour into the prepared casserole and sprinkle the reserved raisins over the top. Place the casserole in a shallow pan filled with hot water to a depth of ½ inch. Bake at 350ºF for approximately 1 hour or until the center is set. Insert a knife into the pudding as you would test a custard. When knife comes out clean, the pudding is done.

Serve either warm or cold with whipped cream, ice cream or plain light cream.

Cortland apples hold their shape best, but other varieties, with the exception of tart green ones, are good as well.