I grew up eating bread pudding that I never liked. It always had way too much bread and never enough custard in my opinion. I did alot of trial and error over the years to come up with this recipe. It is a nice custardy bread pudding with apples and spiced just right. I have made blueberry muffins just so I could make this delicious bread pudding. This a a borrowed pic from the net. I will post one as soon as I make this again.
Preheat oven to 350 degrees. Spray Pam in a 10 inch square baking pan or a pan that will fit into a bigger pan to make a water bath.
Tear muffins into bottom of pan. In large bowl whisk together all ingredients except apples & raisins. Stick a steak knife down into open can of apples and rough chop them. Place apples and raisins evenly over muffins. Pour egg mixture over top. Let stand for at least 30 minutes. Place pan in larger pan on oven rack. Add hot water until it comes half way up the sides of the pudding pan. Bake for 50-60 minutes or until the custard tests done in the center. While pudding is baking, make the custard sauce.
Custard Sauce: Stir together sugar & cornstarch in medium saucepan. Whisk in 1/2 & 1/2 or evaporated milk, water, and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat and stir in vanilla. (bourbon is an option)
Serve bread pudding with the custard sauce, a dollop of whipped cream or a scoop of vanilla ice cream. You will think you had died and gone to heaven! Yummy!