Bread Pudding with Apples Pecans and Raisins
Indulge in the warm and comforting flavors of Bread Pudding with Apples, Pecans, and Raisins—a classic dessert elevated with autumn-inspired ingredients. This rich and satisfying recipe features cubes of day-old French bread or brioche soaked in a luscious custard of eggs, whole milk, heavy cream, and brown sugar. Sweet-tart Granny Smith apples, plump raisins, and crunchy pecans are caramelized with cinnamon and sugar, adding layers of flavor to every bite. Perfectly baked to a golden-brown finish, this dessert is easy to prepare and ideal for any occasion, from cozy family dinners to festive gatherings. Serve it warm, dusted with powdered sugar, and watch as it becomes your go-to comfort food dessert. Ready in just over an hour, this crowd-pleaser offers the perfect blend of textures and flavors in each spoonful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups (cubed) Day-old bread (French bread or brioche)
- 2 tablespoons Unsalted butter
- 2 Granny Smith apples (peeled, cored, and diced)
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 0.5 cup Pecans (chopped)
- 4 Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Brown sugar
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Place the cubed bread in a large mixing bowl. Set aside.
In a medium skillet over medium heat, melt the unsalted butter. Add the diced apples, granulated sugar, ground cinnamon, and salt. Cook for 5-7 minutes, stirring occasionally, until the apples soften slightly. Remove from heat and stir in the vanilla extract.
Add the cooked apples, raisins, and chopped pecans to the bread cubes. Toss to combine evenly.
In a separate large mixing bowl, whisk together the eggs, whole milk, heavy cream, and brown sugar until well combined.
Pour the egg mixture over the bread and fruit mixture. Gently toss to ensure all the bread cubes are coated in the custard.
Let the mixture sit for 10 minutes to allow the bread to soak up the custard.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
Remove the dish from the oven and let the bread pudding cool for 10 minutes before serving.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
6650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 8186 mg | 356% | |
| Total Carbohydrate | 961.9 g | 350% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 306.0 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 2334 mg | 180% | |
| Iron | 58.7 mg | 326% | |
| Potassium | 3884 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
