New recipes

Apple raisin bread pudding recipe

Apple raisin bread pudding recipe

  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Apple pudding
  • Apple bread pudding

This is a German recipe for bread pudding called Scheiterhaufen. In most recipes the apples are added raw but it tastes much better if they are cooked a little beforehand.

2 people made this

IngredientsServes: 6

  • 500g tart cooking apples
  • 10 slices dry white bread or toast
  • 75g butter
  • 150g icing sugar
  • 50g raisins
  • 1 teaspoon rum
  • 1/2 lemon, zested
  • 1/2 teaspoon cinnamon
  • 500ml milk
  • 2 eggs
  • 2 teaspoons vanilla sugar

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Peel and core apples and slice thinly. Cook in a non greased non stick frying pan till softened, turning them often so they won't burn. Let cool.
  2. It is important that the bread is really dry, if not, place the slices in the oven at 200 C / Gas 6 for a few minutes, making sure the bread does not burn.
  3. Melt butter. Line an ovenproof dish with half of the bread slices and drizzle with the butter.
  4. In a bowl mix apples with icing sugar, raisins, rum, lemon zest and cinnamon. Crumble the remaining bread slices and add to the mixture. Stir to combine and spread over the whole bread slices.
  5. Beat milk with eggs, salt and vanilla sugar and pour over the mixture. Cover with aluminium foil.
  6. You can either bake the bread pudding right away in a preheated oven at 200 C / Gas 6 till the eggs are set, about 20 to 25 minutes. Or, let it sit for a few hours before baking, giving the bread to soak up all the liquid which is even better. Just remember if you place the dish in the fridge before baking, don't put it in the hot oven straight from the fridge, let the dish come to room temperature first, otherwise the dish might crack.

Recently viewed

Reviews & ratingsAverage global rating:(4)

Recipe Summary

  • 6 eggs
  • 1 cup milk
  • ½ cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 (16 ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes
  • 2 Granny Smith apples - peeled, cored, and sliced
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup melted butter
  • 1 Granny Smith apple - peeled, cored, and diced

Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.

Preheat an oven to 375 degrees F (190 degrees C).

Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.

Recipe Summary

  • 1 pound bakery white bread, crusts removed, cut into 1-inch cubes
  • 1 Granny Smith apple, peeled and cut into 1/2-inch pieces
  • 1 cup golden raisins (6 ounces)
  • 3 large eggs, separated
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 2 tablespoons unsulfured molasses
  • 1/4 cup sliced almonds

Preheat the oven to 350°. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.

Generously butter six 8-ounce ramekins and set them on the baking sheet.

In a medium bowl, using a handheld electric mixer, beat the egg yolks with the sugar until pale, about 3 minutes. Beat in the ground spices, vanilla and salt.

In a medium saucepan, heat the milk with the molasses until warm to the touch. Gradually beat the warm milk into the egg yolk mixture, scraping the bottom and side of the bowl. In another bowl, using clean beaters, beat the egg whites at high speed until stiff. Fold the whites into the custard.

Pour the custard over the bread mixture and stir until moistened. Let stand for 5 minutes. Spoon the mixture into the prepared ramekins, distributing the raisins and custard evenly. Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread puddings rest for at least 15 minutes before serving.

Apple-Raisin Bread Pudding

Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.

Step 2

Spoon pudding into bowls. Top with vanilla ice cream and serve.

How would you rate Apple-Raisin Bread Pudding?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Raisin-studded apple bread pudding

Of all the things I had anticipated about being a new mama — the sleep deprivation, the fact that sometimes babies cry for no reason, whatsoever, that they look ridiculously cute things that are too big on them — at least one of the things that I hadn’t considered was, well, the Itch. The one you get at the end of your nose nearly the second after you start feeding the baby and have not a finger free to scratch it.

It’s not always an itch, though. Sometimes it’s a just a bit of water that you need — just a sip! from that glass just two feet in front of you! Oh, how you would do anything for that sip of water! But a lot of times these days, it’s a recipe. I can’t help it. I have so little time to cook and yet these recipe ideas are getting louder and louder in my head… winter salads and tangy pies and buttery leeks and funky salsas and I have more dishes than I could cook in two hundred nap times, it seems, nonetheless in the 15 minutes of a single one that is left after I have both scratched my nose and taken that sweet, sweet sip of water.

So, I keep a list. I jot all of these ideas down and I arrange them according to urgency and to keep myself sane, I only look at the top item at any one time and try to plot my course accordingly. A couple weeks ago, it was a faintly gingerbread-spiced bread pudding with chunks of apples, studded with plumped raisins and on our next trip to the market, I bought some apples and on another trip, Alex bought some raisins and we hit up one of those Ukrainian restaurants in our neighborhood for some of their homemade challah and on another run I remembered to buy some milk and eggs and finally, 9 days and 14 hours and 26 minutes (or so) after I had started dreaming of a fall bread pudding that could be dessert or decadent breakfast or just something to make our apartment smell so ungodly awesome, it even mesmerizes its tiniest inhabitant, I had this one in front of me.

And — thank god — it was totally worth the wait.


Raisin-Studded Apple Bread Pudding

  • Servings: 6
  • Time: 1 hour 30 minutes
  • Source:Adapted from Melissa Murphy and David Page via Food & Wine
  • 1 pound bakery white or challah bread, crusts removed if you wish, cut into 1-inch cubes
  • 1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces
  • 1/2 to 1 cup golden raisins, plumped in hot water for 15 minutes, if necessary (see Note)
  • 3 large eggs
  • Heaped 1/2 cup to 3/4 cup granulated sugar (see Note)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 cups whole milk
  • 2 tablespoons molasses
  • 1/4 cup toasted, sliced almonds

Spread the bread cubes on a large baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to baking dish(es). Add the apples and raisin and toss gently to combine.

In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar, spices, vanilla, salt, and molasses. Gradually add milk, beating well. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes at room temperature (minimum) or overnight in the fridge, covered tightly.

Sprinkle the almonds on top before baking. Bake in the center of the oven for about 40 minutes (and up to 50 minutes if cold from fridge), until puffed and set, with the tops lightly browned. Let the bread pudding(s) rest for at least 15 minutes before serving.

Apple-Nut Bread Pudding

Turn odds and ends around the pantry into a lovely, comforting dessert or extra-special breakfast. We recommend serving this pudding warm, with a light gilding of unsweetened whipping cream and a sprinkle of cinnamon or maple sugar. Or serve it with crème anglaise (recipe below), as pictured above.


  • 4 1/2 cups (170g) 3/4" bread cubes, from stale bread
  • 3 large eggs
  • 1 1/4 cups (283g) milk or light cream
  • 1/4 cup (85g) boiled cider or 1/4 cup (70g) apple juice concentrate
  • 2 teaspoons vanilla extract
  • 1/2 cup (106g) brown sugar, packed
  • 1 1/2 teaspoons Apple Pie Spice
  • 1/2 cup (85g) raisins or dried cranberries
  • 1 1/2 cups (213g) diced unpeeled apple
  • 3/4 cup (85g) chopped walnuts, lightly toasted
  • 2 tablespoons (28g) butter, melted
  • 2 cups (454g) whole milk or half & half, divided
  • 1/2 vanilla bean, slit lengthwise
  • 1/2 to 3/4 cup (99g to 149g) sugar, to taste
  • 1/2 teaspoon salt
  • 6 large (85g) egg yolks


Preheat the oven to 325°F. Generously butter a 9" square baking dish.

To make the pudding: Place the bread cubes in a large bowl. Beat together the eggs, milk or cream, boiled cider or apple juice concentrate and vanilla plus the brown sugar and spice pour over the bread and stir.

Add the raisins or cranberries, apples, and nuts. Stir and transfer to the prepared pan. Drizzle the melted butter over the top.

Bake for 35 minutes, or until no liquid shows when you tilt the pan the pudding will appear firm. Remove the pudding from the oven and serve warm, or refrigerate until ready to serve and reheat.

To make the crème anglaise: Pour 1 1/2 cups (340g)of the milk or half and half into a medium-sized saucepan with the vanilla bean, sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.

In a medium-sized heatproof bowl, whisk together the egg yolks and remaining milk. Ladle half of the hot milk into the yolk mixture, whisking constantly.

Return the yolk mixture, to the saucepan, stirring to keep the sauce moving on the bottom of the pan. Return just barely to a simmer, checking the sauce frequently. DO NOT let it boil if you do, yolks will curdle and the sauce will be lumpy. To test the sauce, pick up the spoon and run your finger through it. When it leaves a clean track, take the sauce off the heat.

Immediately pour the sauce through a strainer into a bowl set over a bowl of ice the chilled bowl will help stop the cooking process. Scrape the pulp from inside the vanilla bean and add it to the strained sauce, if you like.

Apple and Raisin Pudding, Apple Raisin Bread Cinnamon Pudding

This is a warm and delicately flavoured pudding that will warm your heart and pep up your soul! The best part is that it is so easy to make because we use readymade bread and readily available apple as the base for this pudding, which is thoughtfully dotted with raisins to provide nice, juicy interludes in each mouthful!

Cinnamon and vanilla, when used with brown sugar, give an aesthetic and truly memorable flavour to this Apple and Raisin Pudding. Serve this lovely dessert , garnished with love, to your family and friends, and rest assured, it will soon be the talk of the town!

Autumn Apple Raisin Bread Pudding Recipe

Cinnamon, apples and raisins combine for a sweet and rich bread pudding. It's a great use for leftover bread and a cozy alternative for dessert.

  • white
  • bread
  • apple
  • raisins
  • eggs
  • evaporated
  • milk
  • juice
  • sugar
  • cinnamon
  • caramel
  • ice
  • cream
  • topping
  • bake
  • white
  • bread
  • apple
  • raisins
  • eggs
  • evaporated
  • milk
  • juice
  • sugar
  • cinnamon
  • caramel
  • ice
  • cream
  • topping
  • bake

Schedule your weekly meals and get auto-generated shopping lists.

  • COOL TIME 10
  • 4 cups white bread cubes
  • 1 medium apple, chopped
  • 1 cup raisins
  • 2 large eggs
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup apple juice
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 jar caramel ice cream topping, (optional)


  • COOL TIME 10 shopping list
  • 4 cups white bread cubesshopping list
  • 1 medium apple, chopped shopping list
  • 1 cup raisinsshopping list
  • 2 large eggsshopping list
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® evaporated milkshopping list
  • 1/2 cup apple juiceshopping list
  • 1/2 cup granulated sugarshopping list
  • 1 1/2 teaspoons ground cinnamonshopping list
  • 1 jar caramel ice cream topping, (optional) shopping list

How to make it

  • PREHEAT oven to 350° F. Grease an 11x7-inch baking dish.
  • COMBINE bread, apple and raisins in large bowl. Beat eggs in medium bowl. Stir in evaporated milk, apple juice, sugar and cinnamon mix well. Pour egg mixture over bread mixture, pressing bread into milk mixture let stand for 10 minutes. Pour into prepared baking dish.
  • BAKE for 40 to 45 minutes or until set and apples are tender. Serve warm with caramel topping.
  • That's it!
People Who Like This Dish 4
  • cherylannxoSanta Nella, CA
  • angieaugustaAdelaide, Australia
  • momo_55grandmaMountianview, AR
  • tilgidhBlackshear, GA
  • morninliteKalamazoo, MI
  • dynieMarietta, OH
  • mystic_river1Bradenton, Florida
  • Show up here?Review or Bookmark it! ✔

Just told by the wife that this is the perfect recipe and nothing less then a five will do. And I had to explain to her that I can only give one five per customer. but if able I would give a ten!

You have been busy. Nice. Can not wait to try it.

Thank you for this wonderful recipe.

The Cook

Recipe Summary

  • Nonstick cooking spray
  • 3 eggs, beaten
  • 2 cups milk, half-and-half, or light cream
  • ½ cup sugar
  • 1 21 ounce can chunky apple pie filling (more fruit)
  • 6 ½ cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2 cups dry)
  • Whipped cream or vanilla ice cream (optional)

Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray set aside.

In a large bowl whisk together the eggs, milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into the prepared cooker.

Cover and cook on low-heat setting for 3 hours until a knife inserted near center comes out clean (mixture will be puffed). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving (pudding will fall as it cools).

To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 6 servings.

To make 4-1/2 cups dry bread cubes, you will need 8 or 9 slices of fresh bread. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice cool.

Apple-Raisin Bread Pudding

--> 3.00

COOK apples in butter, covered, in medium saucepan over medium heat, stirring occasionally, until slightly softened, 5 to 7 minutes.

COMBINE bread and raisins in greased shallow 1-1/2-quart baking dish. ADD apples toss to mix.

BEAT eggs, milk, sugar, vanilla and spice in medium bowl until blended. POUR over bread mixture. REFRIGERATE, covered, several hours or overnight.

HEAT oven to 350°F. REMOVE bread pudding from refrigerator uncover and let stand while oven heats. BAKE, uncovered, in center of 350°F oven until knife inserted near center comes out clean, 45 to 55 minutes. SERVE warm or cold.

This apple-raisin baked treat is simple, sweet and satisfying. Serve with ice cream, whipped cream or maple syrup.

Watch the video: Cinnamon Bread Pudding. EASY TO LEARN. QUICK RECIPES (October 2021).