Cinnamon Raisin Bread Pudding with Apples W Vegan Options
Indulge in the cozy, comforting flavors of this Cinnamon Raisin Bread Pudding with Apples, a delightful twist on a classic dessert that features juicy, diced apples and plump raisins nestled in a cinnamon-sweet bread base. Perfect for fall gatherings or as a year-round treat, this recipe is incredibly versatile with vegan options that swap traditional eggs and milk for flax eggs and almond milk. Ready in under an hour, it’s lightly spiced with cinnamon and finished with a drizzle of melted butter (or vegan butter) for a perfectly crisp top. Serve it warm and dusted with powdered sugar, or pair with a luscious caramel sauce for an extra touch of indulgence. Whether you're vegan or not, this fuss-free dessert will satisfy all your cozy cravings.
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Recipe Information
Ingredients
- 8 cups Cinnamon raisin bread
- 2 cups Unsweetened almond milk (or regular milk)
- 0.5 cup Granulated sugar (or coconut sugar for vegan)
- 2 teaspoons Vanilla extract
- 1 teaspoon Cinnamon powder
- 0.25 teaspoon Salt
- 2 large Eggs (or flax eggs: 2 tbsp flaxseed meal + 6 tbsp water)
- 2 cups Apples (peeled, cored, and diced)
- 0.5 cup Raisins
- 2 tablespoons Vegan butter (or regular butter), melted
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Cut the cinnamon raisin bread into 1-inch cubes and place them in a large mixing bowl.
In a separate bowl, whisk together the unsweetened almond milk (or regular milk), granulated sugar (or coconut sugar), vanilla extract, cinnamon powder, salt, and eggs (or flax eggs for a vegan version).
Pour the wet mixture over the bread cubes. Stir gently until the bread is evenly coated, and let it sit for 10 minutes to allow the bread to absorb the liquid.
Fold in the diced apples and raisins to distribute them evenly throughout the mixture.
Transfer the mixture to the greased baking dish, spreading it out into an even layer. Drizzle the melted butter (or vegan butter) over the surface of the bread pudding.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set.
Remove from the oven and allow to cool for 10 minutes before serving. Optionally, dust with powdered sugar for added sweetness.
Serve warm on its own or with a drizzle of dairy-free or regular caramel sauce for extra decadence.
Nutrition Facts
Calories |
6393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 8764 mg | 381% | |
| Total Carbohydrate | 1208.7 g | 440% | |
| Dietary Fiber | 65.6 g | 234% | |
| Total Sugars | 577.0 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 2052 mg | 158% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 4013 mg | 85% | |
*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.
